Feta Cheese Recipe: natural cheesemaking

We’re excited to be hosting a Natural Cheesemaking workshop at Pip HQ this weekend, and to give you a sneak preview our lovely presenter Emily Stokes has shared her Feta Cheese recipe with us!

Feta Cheese Recipe

This is such a beautiful cheese and very simple to make. It will work whether you have raw milk or pasteurised. There are two ingredients you will need along with milk – rennet and a starter. If you already have milk kefir on your bench you can use milk kefir as your starter. If you need to order a starter you can visit a site like www.greenlivingaustralia.com.au or www.cheeselinks.com.au to order your starter and rennet.

Ingredients:

4 litres of quality milk – cow, goat or sheep

1/4 cup active kefir (or your bought powdered starter)

regular dose of rennet (1/4 tablet of WalcoRen, or 1ml of liquid rennet) dissolved in 1/4 cup of cold water

salt

feta cheese recipe: making feta cheese

  1. Warm milk to 32°C
  2. Add the active kefir and gently stir in, then place the lid on the pot and leave for 1 hour
  3. Add the rennet and gently stir in, then lid on the pot and leave for 1 hour
  4. Check for a clean break
  5. Cut the curd into 2cm pieces, then slowly stir for 20-30 minutes
  6. Let the curds settle for 5 minutes, then pour off the whey (keeping 1 litre for the brine)
  7. Gently pour the curds into a cheese-cloth lined colander
  8. Sprinkle 2 flat tablespoons of salt (20gm) over the curd and carefully mix through
  9. Tie up the cheese cloth and hang for 4 hours or overnight
  10. While its hanging make your brine – dissolve 1Ž4 cup of salt in 1litre of reserved whey then leave at room temperature to ferment until the feta is ready to be used (store in glass)
  11. Untie the cheese cloth and cut the cheese into a size that will fit into your aging vessel
  12. Apply salt to the surface of each piece, to develop strong rinds
  13. Air dry the cheese at room temp for 24 hours, flipping the cheese once or twice
  14. Place your cheese in the brine, put on a (non-metal) lid, making sure the cheese is submerged under the brine, and age in the fridge
  15. Feta will be ready to eat in 2 weeks, but leave up to 2 months for better flavour

To book in for the Natural Cheesemaking workshop on Saturday November 4 click here!

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