Making Feta Cheese and a Simple Greek Salad
One rainy day over the Christmas break a few girlfriends and I decided to make some cheeses, feta, Camembert and Mozzarella. We buy milk from a local farmer by the 10 liter bucket so it makes sense to make cheese in bulk. The mozzarella I have made many times before and there is a recipe here, the Camembert I will blog about once it has matured over the next few weeks. The good thing about the feta is that it is ready to eat straight away or you can hold it in a brine solution for a few weeks.
It produces a nice soft creamy feta, not crumbly like traditional but perhaps that is because it was so fresh and it didn’t get a chance to age it. I’m also running a feta cheese making workshop at Gourmet Gannet in March for anyone interested and also take private group booking in Auckland.
I have not included a recipe for Greek salad, it is how you see it, either sliced or chopped tomatoes, cucumber, onion, feta cheese, a drizzle of olive oil, add some olives if you wish. I have a few more recipes with feta coming next, in the meantime here is how to make feta if you would like to give it a go, it’s quite easy.
You can buy all the cheese equipment from Mad Millieif you are in New Zealand
Feta cheese mould or you can use a sift and muslin cloth
Large heavy bottom pan
Sterilize all equipment you are going to use. You can use the sterilizing tabs used for sterilizing babies bottles, found at local supper markets. Follow manufacturers instructions.
2 litres full cream milk (not homogenized)
½ tsp rennet (diluted with ½ tsp water)
8 grain of Flora Danica Culture or Lipase
1/2 tsp salt
In a pan heavy bottom pan add the milk
Gently heat to 32C
Add the Flora Danica Culture or Lipase.
Dilute the rennet with a tablespoon of water.
Add the rennet to the milk and stir well.
Leave for 20-30 minutes to allow curds to form.
Cut curds into 1 cm cubes with a knife, then cut curds across the centre.
Leave the curds to sit for half and hour, folding them over each other every couple of minutes.
Ladle the curds into the feta moulds and allow to drain overnight in the fridge. Placing the moulds on a wire rack so the whey drains through.
In the morning make a brine solution of 20% salt to water.
Place the feta in the brine solution.
Feta can be eaten after 12 hours soaking or left to mature for up to two three weeks.