Feta cheese step by step recipe with photo

Kitchen appliances and utensils

plate,
pan,
spoon,
food thermometer
cheese cloth
colander,
knife,
cutting board,
a container or jar for storing cheese.

Ingredients

Whole milk - 10 l
Mesophilic-thermophilic yeast - 0.5 g
Liquid rennet (microbial) - 0.15 g
Calcium Chloride - 2 ampoules
Salt - 450 g
Cold boiled water - 3 l
Spicy herbs (rosemary, sage, red pepper, garlic) - 2 tsp.
Flavourless sunflower oil - 700 ml
Extra virgin olive oil - 300 ml

Step cooking

You can cook Feta cheese at home according to a step by step recipe with a photo:

We take milk home or farm. It must be of good quality. If you are not sure about the quality of the milk, then you need to pasteurize it. To do this, heat the milk to a temperature of 71-72 degrees, wait 15-20 seconds and then quickly cool to a temperature of 29 degrees. In pasteurized milk, we introduce calcium chloride, which can be bought at a pharmacy. This must be done in order to restore the balance of calcium. After the restoration of calcium, we heat the milk to a temperature of 32 degrees, stirring constantly. We measure the temperature of milk with a special thermometer.
Take the sourdough and sprinkle over the milk. We wait 3 minutes and mix the sourdough in milk. Leave for 30 minutes to let the milk ripen. At the same time, we maintain the temperature. If the kitchen is cool, then the milk pan should be covered. After that, we heat the milk to a temperature of 34 degrees to enter the enzyme. 5 minutes before making the enzyme, we dilute it in a jar of warm boiled water. Pour in the enzyme, stirring the milk constantly. After that, mix for 1-2 minutes and leave the milk for 40-60 minutes, covering the pan with a lid.
After that, a mass called kale appears in the milk. We insert a knife into this mass and turn. Serum should appear in the hole. Cut the cala into cubes. First we make strips 1.5 cm wide, then cut cubes 1.5 cm wide. This can be done with a knife, or you can bend the skewer with the letter “P”. We leave the cut cala for 10 minutes, cover with a lid.
Drain the serum to the level of chopped cala. We start kneading and simultaneous heating. For 20 minutes, heat to a temperature of 38-39 degrees. At the same time, knead the cheese grain all the time. First, we interfere very carefully, being careful not to crush the cheese cubes into porridge. After this, drain the serum through a colander with a tissue. If you have good quality milk, then you will get a good yield of cheese. We make a knot of fabric and hang it for 4 hours. The temperature during suspension should not exceed 20 degrees. It is better that the temperature is 14-16 degrees.
After 4 hours we untie the knot, turn the cheese over and hang it again for 18 hours. While the cheese is suspended, prepare the brine. To do this, dissolve the salt in chilled boiled water (14 degrees). Cut the cheese head into 4-6 parts and immerse in brine. We stand it for 6 hours if each piece of cheese is at least 500 g. After salting, we either eat the cheese immediately or store it in a container. You can also put the cheese in olive-sunflower oil and soak with herbs.
To store cheese in butter, cut it into cubes of 1.5 cm in size and put it in a jar, pour in your favorite spices. Pour 30% of olive oil of the total mass and 70% of sunflower oil. Feta cheese can be stored in the refrigerator for several months.

Enjoy your meal!

Video recipe

We offer to view the video recipe for the preparation of Feta cheese. The author talks in detail about each stage of cooking. You will also see which feta cheese is the result.

Dear readers, do you like feta cheese? You can make such a product at home using the step-by-step recipe from this article. Did you like the recipe? What would you change in the composition of the ingredients or in the cooking process? Write your recommendations, reviews and comments.