Elevate Your Cheese Game: How To Make Authentic Feta Using Amasi

Feta cheese, a beloved culinary staple in Mediterranean cuisine, is renowned for its crumbly texture, tangy flavor, and versatility. While traditionally made with sheep’s milk, it can also be crafted using cow’s milk, making it accessible to a wider range of home cheesemakers. In this comprehensive guide, we embark on a culinary adventure, exploring how to make feta cheese with amasi, a traditional fermented milk product in Southern Africa.

Understanding Amasi

Amasi is a fermented milk beverage that plays a crucial role in feta cheese production. It is made by adding lactic acid bacteria to cow’s milk and allowing it to ferment at room temperature for several days. The resulting liquid has a slightly sour and tangy flavor, similar to yogurt. Amasi acts as a natural starter culture, adding beneficial bacteria to the cheese and contributing to its distinctive taste.

Ingredients and Equipment

Ingredients:

• 1 gallon cow’s milk
• 1 cup amasi
• 1/4 cup vinegar (white or apple cider)
• 1 teaspoon salt (optional)

Equipment:

• Large pot or Dutch oven
• Cheesecloth or muslin
• Colander
• Weights or a cheese press
• Thermometer (optional)

Step-by-Step Instructions

1. Heat the Milk:

In a large pot or Dutch oven, heat the milk to 86°F (30°C). If using a thermometer, monitor the temperature carefully.

2. Add Amasi:

Once the milk reaches the desired temperature, remove it from the heat and stir in the amasi. Allow the mixture to sit undisturbed for 15-30 minutes.

3. Add Vinegar:

After the resting period, add the vinegar to the milk mixture. Stir gently until the curds and whey separate. The whey should be slightly greenish in color.

4. Cut and Drain the Curds:

Using a sharp knife or a spoon, gently cut the curds into small cubes. Allow them to rest for 5-10 minutes. Line a colander with cheesecloth or muslin and pour the curds and whey into it. Drain the whey and reserve it for other uses (e.g., ricotta cheese).

5. Form the Cheese:

Transfer the curds to the cheesecloth and wrap them up tightly. Place the cheese in a colander or a cheese press and weigh it down with weights or a press.

6. Drain and Salt (Optional):

Allow the cheese to drain for 12-24 hours. If desired, sprinkle salt over the cheese and rub it in. This step is optional and adds a subtle salty flavor.

7. Brine the Cheese:

In a clean container, dissolve 1 cup of salt in 4 cups of water to create a brine solution. Submerge the cheese in the brine for 2-3 weeks, turning it occasionally.

8. Age and Enjoy:

After the brining period, remove the cheese from the brine and allow it to air dry for a few days. Store the feta cheese in an airtight container in the refrigerator for up to 6 months.

Tips for Success

• Use high-quality cow’s milk for the best results.
• Do not overcook the milk, as it can result in a grainy cheese.
• Allow the curds to drain thoroughly before forming the cheese.
• Use a cheese press or weights to ensure proper consolidation.
• Be patient during the aging process, as it allows the cheese to develop its full flavor.

Variations

• Herb-Infused Feta: Add chopped herbs (e.g., oregano, basil, thyme) to the curds before forming the cheese.
• Spicy Feta: Sprinkle chili powder or flakes over the cheese before brining.
• Smoked Feta: Smoke the cheese for a few hours using a smoker or a grill.

FAQs

Q: Can I use other fermented milk products instead of amasi?
A: Yes, you can use yogurt or kefir as a substitute for amasi. However, the flavor and texture of the cheese may vary slightly.

Q: How long does the cheese need to age?
A: The aging time depends on the desired flavor and texture. For a milder flavor, age for 2-3 weeks. For a stronger flavor, age for 4-6 months.

Q: Can I freeze feta cheese?
A: Yes, you can freeze feta cheese for up to 6 months. Thaw in the refrigerator before using.

Q: How do I know if the cheese is ready to eat?
A: The cheese is ready to eat when it has a firm texture and a slightly tangy flavor.

Q: What is the shelf life of feta cheese?
A: Feta cheese can be stored in the refrigerator for up to 6 months. Once opened, consume within 2 weeks.

Wrap-Up: A Culinary Masterpiece

Crafting feta cheese with amasi is a rewarding and satisfying culinary experience. By following these steps meticulously, you can create a delicious and versatile cheese that will elevate your dishes and impress your guests. Embrace the art of cheesemaking and enjoy the fruits of your labor with this flavorful and tantalizing treat.