What’s The Recipe For Feta Cheese?

“I have a small farm with some goats, and I’m interested in making my own feta cheese. I’ve heard it’s a relatively straightforward process, but I’d love to get a detailed recipe and some tips for success. Can you help me out?” Thanks, Martha, Surrey, UK.

What’s The Recipe For Feta Cheese?

Hey Martha, feta cheese making sounds like the perfect venture for your goat farm. The process is indeed straightforward, but there are quite a few steps to ensure you get that signature tangy and creamy flavor of authentic feta. Let’s walk through the entire process, from ingredients to final product, and add in some tips and tricks to help you along the way.

Ingredients You’ll Need

• Fresh goat milk – 1 gallon (you can also use sheep’s milk, or a combination of both)
• Cheese culture – 1/4 teaspoon (Mesophilic is typically used)
• Rennet – 1/4 tablet (diluted in 1/4 cup cool, non-chlorinated water)
• Salt – To taste (but typically about 1/4 cup)
• Calcium Chloride (optional) – 1/4 teaspoon diluted in 1/4 cup water (if using pasteurized milk)

Using fresh, high-quality goat milk from your farm, Martha, will make a noticeable difference in the final product’s taste and texture.

Equipment Needed

• Large pot – Stainless steel is preferred
• Thermometer – To monitor milk temperature
• Cheesecloth – For draining the curds
• Cheese mold – To shape the cheese
• Cheese press – Optional but useful if you want a firmer texture
• Slotted spoon or ladle – For handling curds

Step-by-Step Process

Alright Martha, here’s where the fun begins! Follow these steps carefully, and you’ll have your own homemade feta cheese in no time.

1. Heat the Milk

Step: Pour the fresh goat milk into your large pot, and gently heat it to 86°F (30°C).

Tip: Stir the milk slowly and continuously to prevent scorching and ensure even heating. Using a thermometer to monitor the temperature is crucial here.

2. Add Cheese Culture

Step: Sprinkle the cheese culture over the surface of the milk and let it rehydrate for about 5 minutes. Then stir it in thoroughly using an up-and-down motion.

Tip: Make sure the culture is evenly distributed throughout the milk for consistent cheese formation.

3. Add the Rennet

Step: Dilute your rennet in cool, non-chlorinated water and then gently stir this mixture into the milk. Stir for about a minute using an up-and-down motion.

Tip: To ensure even curd formation, make sure the rennet is well-mixed and don’t over-stir to avoid breaking the curd later on.

4. Wait for Curd Formation

Step: Cover the pot and let it sit undisturbed for 1-2 hours, until a firm curd forms. When you test it, the curd should give a clean break when you cut into it with a knife.

Tip: Keeping the milk at a steady temperature (around 86°F) is important during this phase. Consider wrapping the pot with a towel.

5. Cut the Curds

Step: Once you have a firm curd, cut it into 1/2-inch cubes using a long knife. Make vertical cuts, followed by horizontal cuts, reaching all the way down to the bottom of the pot.

Tip: Keep your cuts as even as possible to ensure uniform whey expulsion and curd texture.

6. Cook the Curds

Step: Gently heat the curds to 105°F over 30-40 minutes, stirring occasionally to prevent them from matting together. Maintain this temperature for another 15-20 minutes.

Tip: Stir gently to avoid breaking the curds too much and ensure even heating.

7. Drain the Whey

Step: Allow the curds to settle, then ladle them into a cheesecloth-lined colander to drain the whey.

Tip: You can save the leftover whey for other uses, such as making ricotta or feeding it to livestock.

8. Shape and Salt the Cheese

Step: Tie the corners of the cheesecloth and hang it over a bowl to drain for 4-6 hours or until the curds reach your desired texture. Once drained, cut the cheese into blocks and sprinkle salt over each surface.

Tip: Adjust the salting to your taste, but remember that feta is traditionally quite salty. The salt not only flavors the cheese but also acts as a preservative.

9. Age the Cheese

Step: Place the salted cheese blocks in a brine solution (1/4 cup salt per quart of water) and store in the refrigerator. Allow the cheese to age for at least one week before consuming. The longer it ages, the more intense the flavor will become.

Tip: Make sure the cheese is fully submerged in brine to prevent drying out and to develop that typical feta flavor.

Troubleshooting Tips

Hey Martha, even with the best intentions, sometimes things don’t go as planned. Here are some common issues and their fixes:

• Curd Isn’t Firming Up: Double-check your rennet amount and milk temperature. Poor quality or old rennet can also be a culprit.
• Curds Too Soft: Ensure you’ve allowed enough time for curd formation and used the correct temperature.
• Cheese Too Salty: Rinse the blocks in cool water before storing in the brine solution, or reduce the brine’s salt content slightly.
• Mold Development: Change the brine solution regularly and ensure your storage container is sterilized.

Frequently Asked Questions

Here are some additional insights in response to common queries:

1. Is it necessary to use goat or sheep milk?

Traditional feta is indeed made from goat or sheep milk, which imparts a distinctive tangy and rich flavor. However, cow milk can be used, though the cheese will taste slightly different and have a different texture.

2. Can I use pasteurized milk instead of raw milk?

Yes, pasteurized milk can be used, but it’s recommended to add calcium chloride to help firm up the curds, restoring the calcium balance lost in pasteurization.

3. How do I store feta cheese?

Store feta in a brine solution in an airtight container in the refrigerator. This not only preserves the cheese but also enhances its flavor over time.

4. How long does homemade feta last?

When properly stored in brine, feta cheese can last several months. Always ensure the cheese is submerged in the brine to prevent spoilage.

5. Can I flavor my feta?

Absolutely! Adding herbs such as rosemary, thyme, or even peppercorns to the brine can infuse the cheese with delightful additional flavors. Just make sure any added ingredients are clean and food-safe.

Final Thoughts…

Martha, making your own feta cheese can be incredibly rewarding, especially with the fresh goat milk from your farm in Surrey. By following these steps and paying attention to the details, you’ll achieve that wonderful tangy taste and crumbly yet creamy texture that makes feta so beloved. Enjoy the process and the delicious results. Thanks for reaching out with such a great question, and good luck with your cheese-making adventures!