Homemade Feta Cheese

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Maria Kostoff
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Maria Kostoff
Homemade Feta Cheese
Image: Iliana Dimova
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12/04/2013
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"Once you make homemade feta cheese according to this recipe, youll never buy feta cheese from the store again"

Ingredients

  • milk - 2.64 gal (10 liters) of fresh sheep
  • yeast - 1 tsp cheese (20 ml)
  • salt - 4/5 cup (200 g) per 1 liter of water for salting brine + 1/2 cup (120 g) per 1 liter of water for storage brine
measures

How to cook

Fresh sheep's milk is filtered and heated for about 10 minutes at a temperature of 70 degrees, you do not have to boil it. Then cool it to 90°F (33°C) to 90°F (34°C). Add yeast, previously diluted with boiled and cooled water at a ratio of 1:10.

Stir well and the milk should be left for one hour at this temperature. The mixture is then poured in gauze and allowed to drain for 2 hours in which it splits is separated. Then put the cheese in the strainer and seal it with weights to form.

Leave for at least 6 hours. Cut it to pieces then soak them in brine to be salted. For brine you first need 1 liter of water and 4/5 cup (200 g) of salt. The cheese should sit in the jar for at least 24 hours. Then move the second brine to storage, which is prepared from 1/2 cup (120 g) of salt per 1 liter of water.

Store at room temperature of about 10 degrees. After 60 days, the cheese is ready to eat and can be stored in the refrigerator.

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