How Do You Make Feta Cheese?

“Hey there! I’ve always been intrigued by the flavor and texture of Feta cheese. I’m planning to start making my own cheese at home in Austin, Texas, and Feta is top of my list. Can you guide me through the process of making Feta cheese? I’d appreciate tips on ingredients and steps, as well as any potential pitfalls I might need to avoid. Thanks in advance!” Thanks, Patrick, Austin, USA.

How Do You Make Feta Cheese?

Hey Patrick, making Feta cheese at home is a fantastic choice! Not only is Feta relatively simple to make, but its tangy and creamy flavor is also incredibly rewarding. Let’s go through the whole process step-by-step, covering all the essentials to help you create the perfect batch in your Texas kitchen.

What You’ll Need

First off, let’s talk ingredients and equipment. Having the right materials will set you off on the right foot:

• Milk: Traditionally, Feta is made from sheep’s milk or goat’s milk. However, cow’s milk can also work if that’s more accessible to you. Aim for raw or pasteurized milk, not ultra-pasteurized as it can hinder curd formation.
• Rennet: This enzyme is crucial for curdling the milk. You can use either animal or vegetable rennet, depending on your preference.
• Cheese Cultures: A mesophilic starter culture helps promote the right bacteria for developing Feta’s characteristic tangy flavor.
• Calcium Chloride: If you’re using pasteurized milk, adding calcium chloride can help firm up the curds.
• Salt: Use non-iodized cheese salt. Salt is needed for flavor and for preserving the cheese.

On the equipment side, ensure you have:

• Thermometer
• Cheesecloth or butter muslin
• Cheese mold
• Large pot (stainless steel preferably)
• Slotted spoon
• Long knife for cutting curds

Steps to Making Feta Cheese

1. Preparing the Milk

Pour your milk into the large pot. Gradually heat it up to about 86°F (30°C). Stir gently to ensure even heating. Add the calcium chloride at this stage if using store-bought pasteurized milk. Dissolve it in a bit of water before stirring it into the milk.

2. Adding Cultures and Rennet

Once the milk reaches the right temperature, sprinkle the mesophilic starter culture on top. Let it rehydrate for about 5 minutes before stirring it in thoroughly. Then, add the diluted rennet. Stir gently, ensuring it’s well incorporated.

3. Coagulation Time

Cover your pot and let it sit undisturbed for about 1 to 1.5 hours. The milk should set into a firm curd. You’ll know it’s ready when you can insert a clean finger and get a clean break.

4. Cutting the Curd

Now, cut the curd into small cubes roughly ½ inch in size. Use a long knife and cut first vertically and then horizontally. Allow the curds to rest for about 5 minutes to firm up.

5. Cooking the Curds

Slowly heat the curds, stirring occasionally, to 104°F (40°C). This should take around 20-30 minutes. This process helps expel more whey, leading to a firmer cheese. Stir very gently to avoid breaking the curds too much, Patrick.

6. Draining the Curds

Once the curds reach the desired temperature and texture, pour them into a cheesecloth-lined colander. Allow the whey to drain off for a couple of hours. You can tie the corners of the cheesecloth and hang it to speed up the process.

7. Shaping and Salting

After draining, transfer the curds into a cheese mold to shape your Feta. Place a weight on top to help press out more whey. Leave it to press for about 6 hours or until you reach the firmness you prefer.

Next, remove the cheese from the mold and cut it into smaller blocks. Sprinkle the cheese generously with salt and let it sit for another 24 hours. This helps to draw out any remaining moisture and starts the curing process.

8. Brining

To store and age your Feta, create a salt brine solution. Dissolve about 10% salt in water (for every liter of water, add about 100 grams of salt). Place the cheese blocks in this brine for at least a week. Longer brining periods of up to a month can further develop the flavor.

Common Pitfalls and Tips

While making Feta is straightforward, there are some common pitfalls to avoid:

• Choosing the Right Milk: Raw or pasteurized milk is ideal, while ultra-pasteurized milk can be problematic due to its altered proteins.
• Temperature Control: Maintaining the correct temperatures is crucial. Investing in a good thermometer will help tremendously.
• Not Disturbing the Curds: Once you’ve cut the curds, be gentle. Vigorous stirring can break them apart, resulting in a less cohesive cheese.
• Salting Properly: Salt is not just a flavor enhancer but also a preservative. Be generous with it during the initial salting phase.
• Brine Quality: Ensure your brine is adequately salty. A weak brine solution can lead to spoilage.

Using and Storing Your Feta

After the brining period, your Feta cheese is ready to enjoy! Here are some tips on using and storing your cheese:

• Storage: Keep Feta in its brine solution in an airtight container in the refrigerator. It will last for several weeks this way.
• Use in Dishes: Feta is incredibly versatile. Use it in salads, on pizzas, in omelets, or as a standalone appetizer with olives and bread.
• Adjusting Saltiness: If your Feta is too salty, soak it in milk or water for a few hours before using it.

Final Thoughts…

Patrick, thanks for reaching out with your question! Making Feta cheese at home can be an incredibly satisfying experience, and the final product is both delicious and versatile. Remember to take your time with each step, ensuring you maintain the right temperatures and handle the curds gently. Happy cheese making!