Feta Cheese Recipe

Whole milk: The base of the cheese, providing richness and creaminess.

White vinegar: Helps to acidify the milk and start the curdling process.

Rennet: An enzyme that coagulates the milk, forming curds.

Salt: Adds flavor and helps to preserve the cheese.

When heating the milk to 86°F (30°C), use a thermometer to ensure precise temperature control. This is crucial for proper curd formation. Stir gently to avoid breaking the curds too much, which can affect the texture of your feta cheese.

• whole milk - Substitute with goat milk: Goat milk has a similar fat content and tangy flavor, making it a good alternative for achieving a similar texture and taste in the cheese.

• whole milk - Substitute with 2% milk: While slightly less creamy, 2% milk can still be used to make cheese, though the texture may be a bit firmer.

• white vinegar - Substitute with lemon juice: Lemon juice has a similar acidity level and can curdle the milk in the same way as white vinegar.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a slightly different flavor but will still provide the necessary acidity to curdle the milk.

• rennet - Substitute with vegetarian rennet: Vegetarian rennet is a plant-based alternative that works similarly to traditional rennet in coagulating the milk.

• rennet - Substitute with microbial rennet: Microbial rennet is derived from fungi or bacteria and can be used as a substitute for animal-based rennet.

• salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor, making it a suitable alternative for salting the cheese.

• salt - Substitute with sea salt: Sea salt can be used as a substitute, providing a slightly different mineral content but still effectively salting the cheese.

• Once your feta cheese is ready, wrap it tightly in plastic wrap or place it in an airtight container to maintain its freshness.
• Store the wrapped cheese in the refrigerator, where it can last for up to a month. Ensure the temperature is consistently cool to preserve its texture and flavor.
• For longer storage, consider submerging the feta cheese in a brine solution. Mix 1 cup of water with 1 tablespoon of salt, and place the cheese in this solution. This method can extend its shelf life to several months.
• If you prefer to freeze the feta cheese, cut it into smaller portions or cubes. This makes it easier to thaw only what you need.
• Wrap each portion in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Label the container with the date to keep track of its storage time.
• When ready to use, thaw the feta cheese in the refrigerator overnight. Avoid thawing at room temperature to prevent any texture changes or spoilage.
• Note that freezing may alter the texture slightly, making it more crumbly. However, it will still be perfect for crumbling over salads, soups, or incorporating into baked dishes.
• If you notice any off smells, discoloration, or mold, discard the cheese immediately to ensure safety.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the feta cheese in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes or until the cheese is warmed through.
  5. Remove from the oven and let it cool slightly before serving.

• Microwave Method:

  1. Place the feta cheese on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 30-second intervals, checking after each interval.
  4. Continue until the cheese is warmed through, usually about 1-2 minutes.
  5. Let it sit for a minute before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the feta cheese in the skillet and cover with a lid.
  4. Heat for about 3-5 minutes, turning occasionally to ensure even warming.
  5. Remove from the skillet and let it cool slightly before serving.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the feta cheese in a heatproof dish or bowl.
  3. Set the dish or bowl on a steaming rack above the simmering water.
  4. Cover the pot with a lid and steam for about 5-7 minutes.
  5. Carefully remove the dish and let the cheese cool slightly before serving.

• Large pot: Used to heat the milk to the desired temperature.

• Thermometer: Essential for accurately measuring the temperature of the milk and curds.

• Measuring cup: Used to measure the vinegar and water for dissolving the rennet.

• Stirring spoon: Needed for mixing the vinegar and rennet into the milk.

• Cheesecloth: Used to drain the curds and remove excess whey.

• Colander: Lined with cheesecloth to help drain the curds.

• Cheese mold: Used to shape and press the curds into a solid block of cheese.

• Cheese press: Applies pressure to the curds in the mold to form the cheese.

• Knife: Used to cut the curds into ½ inch cubes.

• Measuring spoons: Used to measure the salt accurately.

Use a thermometer: Ensure precise temperatures quickly with a digital thermometer.

Pre-measure ingredients: Have all milk, vinegar, rennet, and salt ready to go.

Cut curds efficiently: Use a long knife to cut curds evenly in one go.

Heat gradually: Use a double boiler to maintain consistent temperature without constant monitoring.

Drain with ease: Use a pre-lined colander to save setup time.

Press with weights: Use a heavy object as a makeshift cheese press to avoid specialized equipment.