Feta is a soft, crumbly, and tangy cheese that is popular in Greek cuisine. It is made from sheep’s milk, although sometimes goat’s milk or a combination of the two is used. Feta has been a staple in Greek cuisine for thousands of years, and it is enjoyed all around the world today.
History: The origins of feta cheese can be traced back to ancient Greece, where it was called “oxygala,” which means “sour milk.” Feta was traditionally made by shepherds who would preserve their excess milk by making cheese. Feta became a protected designation of origin product (PDO) in 2002, which means that only cheese made in Greece following specific regulations can legally be called “feta.”
Recipe: Making feta cheese at home requires some specialized equipment and ingredients, but it can be a rewarding and fun process. Here is a basic recipe for making feta cheese:
Ingredients:
- 1 gallon of pasteurized sheep’s milk
- 1/4 teaspoon of mesophilic starter culture
- 1/4 tablet of rennet diluted in 1/4 cup of cool, non-chlorinated water
- 1/4 cup of non-iodized salt
Instructions:
- Heat the milk to 86°F in a large pot.
- Sprinkle the mesophilic starter culture over the top of the milk and stir it in.
- Add the diluted rennet to the milk and stir for 30 seconds.
- Cover the pot and let it sit undisturbed for 1 hour.
- Check the curd by inserting a knife into the curd and making a clean cut. The curd should have a custard-like consistency, and the whey should be clear. If the curd is too soft or the whey is cloudy, let it sit for another 30 minutes.
- Cut the curd into 1-inch cubes and let it sit for 10 minutes.
- Drain the whey from the curd using a cheesecloth or muslin-lined colander.
- Sprinkle the salt over the curd and mix it in.
- Transfer the curd to a cheese mold and press it down firmly.
- Let the cheese sit at room temperature for 12 hours, then place it in the refrigerator to age for at least 2 days.
Variations: Feta cheese can be made with goat’s milk or a combination of sheep’s and goat’s milk. Additionally, feta can be flavored with various herbs and spices, such as oregano, basil, and garlic.
Conclusion: Feta cheese is a delicious and versatile ingredient that can be used in a variety of dishes. Making feta cheese at home requires some patience and attention to detail, but the end result is a flavorful and satisfying cheese that can be enjoyed on its own or as part of a larger meal.
