Unlock The Secret: How To Make Delightful Feta Cheese From Sour Milk

Feta cheese, a delectable staple in Mediterranean cuisine, is renowned for its tangy, crumbly texture and salty flavor. While traditionally made from sheep’s or goat’s milk, it can be surprisingly easy to recreate using sour milk. Here’s a comprehensive guide to help you embark on this culinary adventure:

Ingredients:

• 1 gallon (4 liters) of whole milk
• 1 cup (250 ml) of white vinegar or lemon juice
• 1/2 teaspoon (2.5 ml) of salt

Equipment:

• Large pot
• Cheesecloth or a fine-mesh sieve
• Colander
• Weight (such as a heavy plate or a brick)

Steps:

1. Souring the Milk:

• Pour the milk into a large pot and bring it to a gentle simmer over medium heat.
• Remove the pot from the heat and stir in the vinegar or lemon juice.
• Allow the milk to cool for 30 minutes, or until it has thickened and curdled.

2. Draining the Curds:

• Line a colander with cheesecloth and pour the curdled milk into it.
• Allow the whey to drain for 30-60 minutes, or until the curds have become firm.

3. Shaping the Cheese:

• Transfer the curds to a clean bowl and sprinkle with salt.
• Knead the curds for a few minutes, until they become pliable and form a ball.
• Place the ball of cheese into a cheesecloth-lined mold or a clean container.

4. Pressing the Cheese:

• Place a weight on top of the cheese and refrigerate it for at least 12 hours. This will remove any excess whey and help the cheese to set.

5. Brining the Cheese:

• Dissolve 1/2 cup (125 grams) of salt in 4 cups (1 liter) of water to create a brine.
• Submerge the cheese in the brine and refrigerate it for 2-3 days. This will help to preserve the cheese and enhance its flavor.

6. Aging the Cheese:

• Remove the cheese from the brine and pat it dry.
• Place the cheese in a cool, dark place to age for at least 2 weeks. The longer you age the cheese, the firmer and more flavorful it will become.

7. Enjoying Your Homemade Feta:

• Once the cheese has aged to your desired taste, it’s ready to enjoy.
• Feta can be crumbled over salads, added to sandwiches and pizzas, or served as a standalone appetizer.

Tips for Success:

• Use whole milk for a richer flavor.
• Don’t overmix the curds, as this can make the cheese tough.
• If you don’t have cheesecloth, you can use a clean dish towel lined with a fine-mesh sieve.
• The longer you age the cheese, the saltier and firmer it will become.
• Store feta cheese in the refrigerator for up to 2 months.

What People Want to Know

Q: Can I use skim milk to make feta cheese?
A: Skim milk will produce a less flavorful and less creamy feta cheese.

Q: How can I make my feta cheese more crumbly?
A: Age the cheese for a longer period for a more crumbly texture.

Q: What is the best way to store feta cheese?
A: Store feta cheese in the refrigerator in a sealed container filled with brine.

Q: Can I freeze feta cheese?
A: Yes, feta cheese can be frozen for up to 3 months. However, it may become slightly crumbly after thawing.

Q: How can I use feta cheese in my cooking?
A: Feta cheese can be used in a variety of dishes, including salads, sandwiches, pizzas, dips, and pastries.