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Greek Feta Recipe

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Feta is a traditional Greek cheese, usually made from sheep's milk. This product is popular in many regions of the Mediterranean. It is believed that he was known for a long time, and the first mention of him appeared in the Middle Ages. The technology was fairly simple: the milk of the sheep was placed in skins made from animal skins, it was fermented in them, and then, to extend the shelf life, was transferred to the brine from sea water.

Modern production is different from the medieval and consists of several stages. First, the milk is heated and fermented, then the excess liquid is removed from it, after which the mass is packaged and placed in a saline solution, in which it finally matures within two to three months.

What is a feta?

Feta is undoubtedly one of the most famous Greek cheeses, whose origin goes far back in history. Feta is considered one of the oldest cheeses in the world!

The earliest mention of this cheese took place in the Byzantine Empire. Feta is closely associated with Crete, located in modern Greece. The Italian traveler in the city of Candia in his letters, dated 1494, particularly mentions the process of aging of cheese in the cellars.

The word "feta" has an interesting history of occurrence. Translated from the Italian word fetta means a slice. Perhaps this is due to the fact that when serving cheese was cut into thin slices. Fetta, in turn, has a Latin origin from offa (which means a bite or a piece). The word first appeared in Greek in the 17th century. According to the myth, Cyclops Polyfimos was the first to cook it. In the Delphi Museum (6th century BC) artifacts also refer to the feta cheese production process.

Varieties of Greek feta cheese can be found in many Balkan countries, as well as in the Mediterranean region.

In fact, feta takes 70% of the consumption of Greek cheese. Cheese is protected by EU legislation, and only those cheeses produced in Macedonia, Thrace, Thessaly, Central Mainland Greece, Peloponnese and Lesbos can be officially called “Feta”. Similar cheeses produced in other places, for example, in the eastern Mediterranean and around the Black Sea, outside the EU, are often called “white cheese”.

To create a traditional feta, 30% of goat milk is mixed with sheep's milk of animals grazing on pastures in specific regions of origin. Hardness, texture and taste differ from region to region, but overall the cheese from Macedonia and Thrace is softer and creamier, less salty with fewer holes. Feta, made in Thessaly and Central Greece, has a stronger flavor.

In general, feta is a curd cheese with a salty and spicy taste. It is distinguished by its grain. Hardness can vary from soft to semi-hard. After ripening for 2 months, Feta is sold in square blocks immersed in brine. Cheese can be used as a cutting on the table, a pizza additive or added to a Greek salad. It goes well with olive oil, red pepper and nuts. If necessary, it can be washed with water to get rid of excess salt.

Mesophilic-thermophilic starter MA 4001/4002 CHOOZIT Danisco, 25 DCU

Feta is a popular Greek cheese made from sheep or goat milk.

Outwardly, feta cheese looks like a young pressed cottage cheese, but its taste is more expressive, salty, with tender milky sourness.

We offer you to prepare feta cheese at home. The recipe of its preparation is quite simple, instead of sheep's milk, you can use cow's milk, the taste of cheese will not make it worse.

  • milk - 5 l,
  • mesophilic starter - 0.2 g
  • lamb lipase - 1/4 tsp
  • calcium chloride - 1 g,
  • rennet - 0.2 g
  • olive oil
  • salt

How to make feta at home:

First you need to collect and thoroughly wash all the tools. Before use, it is necessary to process all boiling water to avoid extraneous microflora in milk and cheese.

In a saucepan on a water bath, you need to heat the milk to 34 ° C.

Dissolve dry enzyme in 50 ml of water.

Add mesophilic yeast to milk, scattering it over the surface, and mix thoroughly.

Keep in mind that the starter can be added frozen, then the milk should be heated to 35-36 ° C, making sure that after adding the starter temperature is 34 ° C.

Add calcium chloride and lipase and mix thoroughly.

Exactly 15 minutes after the addition of the starter, it is necessary to add the dissolved milk-clotting enzyme or pepsin, mix it up and down for 30 seconds.

Determine the flocculation time. Flocculation multiplier 3.

Cut into a clot into cubes with a 1 cm face. Do not mix, allow 10 minutes for a while.

Maintain the temperature of the mass 34 ° C, stirring the grain, first carefully and periodically, once every 3-5 minutes, then more intensively and continuously, to prevent the grain from sticking together.

After 45 minutes after cutting the clot, stop stirring, give an exposure of 10 minutes.

Drain the serum into a separate, suitable for heating capacity.

Put the cheese in a lavsan napkin or cheesecloth, gather the corners of a piece of cloth together, tie up and hang for 4–4.5 hours for free draining of the whey.

You can use for this purpose mylar bag.

Next, you need to prepare on the drained serum saturated at 75 ° C salt solution.

After 4-4.5 hours, turn the head of the cheese into the tissue and hang it for another 14 hours for free draining of the whey.

Next, you need to cut the head of the cheese into three equal parts and place them in the previously prepared brine on whey, sprinkling the salt protruding parts of the cheese over the brine.

Keep the cheese in brine for 6 hours.

Fold the cheese into a suitable glass or plastic container. You need to pick up a container of such size that the cheese filled it as tightly as possible. This will allow the use of less olive oil.

Pour the cheese with olive oil so that the butter covers it completely. Store at room temperature for at least one day.

In a day you can see a cloudy white layer on the bottom of the tank It stood out moisture.

Drain the oil so that the released liquid does not get into it. Transfer the cheese to another similar container and add oil again.

You can use drained butter and add fresh enough to completely cover the cheese with butter.

Keep the cheese at room temperature for another 4 days. Feta cheese at home is ready, you can try.

Store cheese should be under a layer of butter in the refrigerator. In such conditions Fet can be stored for 3-4 months.

Comments and reviews

January 18, 2017 Lyubov Zhiltsova #

October 30, 2015 ira ak 47 #

October 30, 2015 ira ak 47 #

November 13, 2015 Petrova92 # (author of the recipe)

May 30, 2015 Petrova92 # (author of the recipe)

May 27, 2015 Anastasia AG #

May 28, 2015 Petrova92 # (author of the recipe)

May 18, 2015 snatta #

May 18, 2015 Petrova92 # (author of the recipe)

May 16, 2015 Petrova92 # (author of the recipe)

May 16, 2015 Elena-13 #

May 16, 2015 Petrova92 # (author of the recipe)

May 16, 2015 Petrova92 # (author of the recipe)

May 16, 2015 NDemon #

May 16, 2015 Petrova92 # (author of the recipe)

May 17, 2015 NDemon #

May 17, 2015 Petrova92 # (author of the recipe)

May 16, 2015 Petrova92 # (author of the recipe)

Homemade feta cheese: a piece of sunny Greece in your kitchen

Classic cheese "Feta" is a popular dairy product, which is considered the birthplace of Greece. Sheep or goat milk is necessarily included in its composition, and by its consistency it is obtained slightly crumbling semi-solid and has a soft delicate taste with light notes of milky sourness. Now this type of cheese is produced in almost all European countries, mainly from cow's milk, and is also called Fetax or Fetaks.

The calorie content of the product is quite high for fermented milk products - about 260-270 kcal per 100 g, so it is not dietary, as it seems at first glance.

If you want to try your hand at the art of cheese making, then homemade feta cheese is an ideal option for a beginner cheese maker, because the process of cooking is one of the most simple. Consider step by step with photos of various recipes for feta cheese and learn how to make it at home on your own.

INGREDIENTS

  • Homemade milk 3.5 Liters
  • Rennet 1/4 Teaspoons
  • Calcium Chloride 1/4 Teaspoon
  • Cold boiled water 200 milliliters
    100 ml - dilute the starter, the rest - dilute calcium chloride
  • Salt 5 Art. spoons

Pour the milk into an enamel saucepan and heat to 86 degrees.

To the heated milk add rennet starter solution and calcium chloride solution. See instructions on the package. Chloride makes cheese harder, but without it, you can completely do.

After the starter has been introduced, stir the milk well, cover it with a lid and put in a warm place for about an hour. During this time, a curd in whey forms. Cut it with a knife into small cubes and leave in serum for another 10 minutes.

Heat the pot with a low heat to a temperature of 90 degrees. Stir the cottage cheese cubes gently while heating. Then strain the mass through a colander, covered with gauze, folded in two or three layers.

Tie cottage cheese in gauze in a knot and suspend serum from it. This process can take 8 hours and always in a cool place. We do not pour out the whey - it will be useful to us in order to make a pickle for cheese.

Ready cheese should keep well shape.

Cut the cheese into plates, about 2 cm thick. Sprinkle them with salt and place in a bowl or pan, put in the fridge for 6-8 hours. If you do not want very salty cheese - you can skip this step.

Cut the cheese into small cubes and put in a jar. Fill with brine. On 2 glasses of whey, you can put 3 tablespoons of salt. So cheese can be stored for about 3 weeks.

Method one

Gentle feta can be made from milk. For this you will need:

  • about 2.5-2.7 liters of milk,
  • litere of water,
  • a third of a glass of salt (the amount can be changed, depending on the desired final salinity of the cheese).

  1. Pour the milk into any container and leave it in a warm place for the night so that it starts to ferment. But the product should remain liquid, so do not increase the exposure time.
  2. Heat the oven to 140-150 degrees, put the milk into it, first pouring it into a heat-resistant container
  3. Milk should be fired for about two hours, but not boil, so periodically look into the oven and, if necessary, reduce the temperature.
  4. When the whey separates, you will find a curd clot. It needs to be moved to a colander, previously covered with a cloth or several times folded with gauze.
  5. Leave the cheese for a few hours, put it in the refrigerator, then turn it over to remove the liquid on the other side. If you want the feta to be more dense, then you can put a not very heavy load on it.
  6. Next, prepare the brine by dissolving the salt in water. In this solution, put the cheese mass and leave for at least a week.

Second way

A more tender feta is obtained from the cream. To make it you need:

  • 2 l not very fat cream,
  • 4-5 art. l natural yogurt,
  • 4 or 5 tbsp. l water,
  • 4 tablets acidin-pepsin (you can replace the rennet),
  • two art. l salt.

  1. Pour milk into the pan, warm it up to about 35 degrees on the stove. Immediately put in the yogurt and stir everything well, and then leave for about an hour in a warm place (you can wrap the container with a towel so that the fermentation starts exactly).
  2. Atsidin-pepsin should be poured with cool water, mix it thoroughly, and then pour in the sour milk and then mix everything up. Next, clean the composition again in a warm place and leave on all night.
  3. The serum should separate (do not rush to pour it, it will come in handy later), and a solid mass should be placed in a colander to allow the remaining liquid to drain.
  4. Curd mix with half a tablespoon of salt, shift into cheesecloth, squeeze again and leave in a cool place for a day to make the cheese matured.
  5. Prepare the pickle. To do this, in the remaining whey serum, enter one and a half tablespoons of salt, stir. In this solution, put the cheese and leave for a few days, so that it is well salted. In such a brine feta can be stored for quite some time.

Third way

Delicious, spicy and light feta cheese can be made from yogurt, but only natural, not containing any additives.

Here is a list of required ingredients:

  • 1 l of fairly thick yogurt,
  • 5 tsp. salt,
  • lemon,
  • Art. l olive oil.

  1. Lemon zest must be grated. Next, mix it with salt (teaspoon), yogurt and butter.
  2. The whole mixture should be moved to a rather thick cloth, then hung over a bowl or put in a colander (it should be put in a container) and sent for two or three days in a refrigerator.
  3. So, serum glass, do not pour it, but add four teaspoons of salt. Place the cheese in this pickle, leave for a couple of days and serve.

Fourth method

Great cheese can come from powdered milk.

  • 900-1000 g of powdered milk,
  • 1.5 liters of water
  • 140-150 ml sour cream,
  • ½ tsp vinegar,
  • hl salt,
  • rennet (for example, five tablets "Abomina").

  1. Heat water about 35-37 degrees, dissolve powdered milk in it, break the lumps with a mixer.
  2. In the water (cool) dissolve the enzyme.
  3. Into the warm milk, enter the sour cream, actively stirring the composition, then add water with rennet. Once again, mix everything quickly and thoroughly. Next, add vinegar, and then the mixture is better to whisk.
  4. Composition send for twelve hours in a warm place. You can also wrap the tank blanket.
  5. Place the curd mass in a cloth, squeeze and leave to drain in a colander for several hours (you can put pressure on it).
  6. Next, put the cheese in a pickle (add 4 tablespoons of salt to a liter of water or whey), leave for a few days.

Finally, a few recommendations:

  • The most delicious feta at home is obtained from fatty, home-made and always fresh milk, as the pasteurized store may not be squashed properly. And if you use a low-fat product, the finished cheese will not be so tender.
  • Many are interested in how much salt to add to the brine. It all depends on your preferences and the desired final salinity of the product. The average amount is about three or four tablespoons per liter of liquid.
  • If suddenly you overdo it with salt, do not worry. To correct the situation will allow soaking feta in mineral water or in milk. You can also simply wash the product in boiled water.
  • If you want to get a delicate and light texture, then you should not put a lot under pressure during the ripening process. And to get a fairly dense feta cheese, which can be added to salads and cut, on the contrary, you will need a press (it will remove all the liquid).
  • Any recipe can be supplemented with spices to make the product spicy and savory.

Be sure to try your own hands to cook the Greek feta cheese, it's not at all difficult!

Lazy Feta

This instruction is very simple and contains only 2 ingredients. Sourdough is not used here. The output is approximately 420-450 g of finished products.

  • Home-made milk - 2.5 l,
  • Salt - 2 incomplete teaspoons.

  1. Fresh milk set in heat for 6-10 hours. During this time, it should acidify a little, but remain liquid. Make sure that it does not turn into clabber, otherwise it will not work,
  2. Pour it into a saucepan and put in a cold oven. Set the temperature level to 180 degrees and heat the contents for an hour. Periodically opening the oven door, it is necessary to ensure that the milk does not boil. If this happens, then you should slightly reduce the temperature,
  3. During this hour, a curd clot should form on the surface. It must be moved to a colander, previously covered with a piece of gauze cloth folded 4 times,
  4. The colander itself is tilted and left for 20 minutes in such a state to allow the serum to drain,
  5. Salting the future cheese on top of an incomplete teaspoon of salt, then gently transfer the salt container down to a plastic container covered with cling film and trim the edges with a plastic spatula,
  6. Again we add weight to the top with residues of salt and put a special piston for cheese. It is better not to stack the product under the load. If a serum is formed from above, it should be removed,
  7. After cooling, place the product in the refrigerator for 12 hours. After that, feta cheese at home will be ready. It should have a light, salty taste. You can store it in the mold, where it is cooled, or in brine, which is made from one liter of whey and three tablespoons of salt.

Such a delicious homemade cheese will turn out no worse than the store, and its production will be much cheaper.

Milk preparation

Before starting the process of making cheese, pasteurize the milk. Only this way you can be sure that your milk is safe. Still do not know what is pasteurization? The article describes this procedure in detail.
Now you can go directly to the recipe.

Heat the milk to 34 ° C.
After the desired temperature has been reached, add the pre-activated priming (. Tsp). Read about the activation process of the leaven here. Leave the milk for 40-60 minutes.

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Feta on sour cream and pepsin

Another option for making popular cheese at home.

  • Boiled water - 250 ml,
  • Goat milk - 2 l,
  • Pepsin - 1 g,
  • Home-made sour cream - 200 g.

Preparing as follows:

  1. Milk is divided into two equal parts of 1 l. We heat the first half on a small flame up to a temperature of 38 degrees (we use a special thermometer for accurate measurements), and the second half is combined with sour cream,
  2. Dissolve pepsin in boiled water and pour it into the milk-sour cream mixture,
  3. In an enamel saucepan combine both parts of the milk and put it in heat for 6 hours,
  4. After this time, pour out the whey, roll the cheese in cheesecloth and put it under pressure for another 12 hours. The product should be well wrung out so that there is no excess serum,
  5. The finished fermented milk product is best stored in brine, which consists of a teaspoon of calcium chloride and 100 g of salt dissolved in a liter of water.

Feta Baked in Foil

Feta can make many original and delicious dishes. The most popular of them is the world famous Greek salad. We suggest you also prepare a light quick snack on the basis of the most delicate cheese.

  • Feta - 200 g,
  • Olive oil - 4 tablespoons,
  • One red dried pepper (spicy)
  • Ripe big tomato,
  • Garlic - 4 cloves,
  • Peel from half a lemon,
  • Oregano dried or fresh.

  1. We put the oven to warm up to a temperature of 190 degrees,
  2. Fetu cut into 4 slices and thoroughly soak a paper napkin from excess moisture,
  3. We place each piece on a small piece of foil, so that later it is convenient to wrap,
  4. Tomato cut slices and lay out one for each cheese slice,
  5. Finely chop the garlic, red pepper and oregano, then sprinkle each billet on top. We also add lemon zest,
  6. Pour over the dish with olive oil, wrap it well in foil and place in the oven for 15 minutes. On this feta cheese, baked in the oven, ready. When serving, it can be supplemented with toasted white bread in the oven, or used as a separate dish.

Coagulation (coagulation) of milk

After 40-60 minutes, rennet must be added to the milk. To do this, dilute ½ tsp. rennet enzyme in a ¼ glass of water at room temperature and pour the resulting solution into the milk.
Stir the milk thoroughly (for about 2-3 minutes). After 10 minutes, the milk will begin to thicken. However, the entire coagulation process takes about 40 minutes after the addition of rennet. After completion of coagulation, it is necessary to check the readiness and correctness of the resulting clot. Clean compartment can be viewed here.

Working with a clot, filling out forms and forming cheese heads

  1. Cut the formed clot into cubes with a side of 1.5 - 2 cm.
  2. Then, for 20 minutes, knead the cheese grain, maintaining approximately the initial temperature (it is not terrible if it falls by several degrees). The hardness of your finished cheese depends on the kneading time. After kneading, allow the grain to settle to the bottom for 10 minutes.
  3. Before filling out the forms, they must be disinfected. To do this, wash the form well and pour boiling water over it.
  4. Remove the whey to the level of the curd, and then transfer the mass to the mold.
  5. Leave the mass in the form overnight (8-10 hours) at a temperature of 20-22 ° C. For the first two hours, the cheese head should be turned over as often as possible. This cheese requires a small weight (about 1 kg), as Feta cheese is well pressed and under its own weight. During this time, the starter will continue to increase acidity. By morning, the cheese should be quite hard, in addition, there should be a sour smell (pH = 4.7-4.8).
  6. Now the resulting mass can be cut into smaller pieces in order to ensure their uniform salting.

Salting

To prepare the brine you will need:

  • 1 liter of boiled water
  • 200 grams of salt.

Boil water, add salt, stir well to dissolve the salt, strain through a napkin and cool the resulting brine.

Put the cheese cubes into the brine for 8 hours.

After 8 hours, remove the cubes from the brine and place them on a drain mat. Leave on for 2-3 days, keeping the temperature at 10-13 ° C. Cheese can be covered with a Dacron napkin. Blocks need to be turned several times a day, which will contribute to uniform drying of the surface of the cheese.

Feta cheese storage in brine

Feta cheese brine is 8% brine. The brine must completely cover the cheese during storage. Maturing temperature - 10-13 ° C. Term - 30 days. Subsequently, feta cheese should be stored in a container filled with brine, at a temperature of 5-7 ° C until the time of consumption.

If, when consumed, cheese seems too salty, then just soak it in milk for a few hours.

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