• English
Log in / Sign in
Login Register

Lost password ?

  • Home
  • Shop
  • Blog
  • Newsletter
  • FAQs
  • Contact Us
0 0

No products in the cart.

Return To Shop
Shopping cart (0)
Subtotal: ฿0.00

Checkout

  • English
Menu Categories
  • Home
  • Shop
  • Blog
  • Newsletter
  • FAQs
  • Contact Us
  • Cheese Making Supplies
  • Bread Making Supplies
  • eBooks
  • Curing and Pickling
  • Other Stuff
  • Accessories
  • Kits
  • Uncategorized @th
Wishlist Please, install WooCommerce Wishlist plugin
Cart 0
Log in / Sign in
0 0
0 Shopping Cart

No products in the cart.

Return To Shop
Shopping cart (0)
Subtotal: ฿0.00

Checkout

Log in / Sign in
My Account
Login Register

Lost password ?

Feta Cheese
Cheese

Feta Cheese Recipe

September 10, 2016 / 1485 / 0

Feta cheese makes a wonderful addition to salads or sandwiches, or as a garnish for meat or vegetables. Generally made with goat milk, it can be made with cow milk if desired.

Feta Cheese

Feta Cheese Recipe

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 50 mins

Ingredients
  

Supplies

  • 1/3 cup Cheese Salt - Buy Here
  • 1/4 tsp Calcium Chloride - Buy Here
  • 1/8 tsp Mesophilic Culture - Buy Here
  • 1/4 tablet Rennet dissolved in 1/4 cup cool water - Buy Here
  • 4 Liter Water Non-Chlorinated
  • 4 Liter Milk Not UHT or UP

Equipment

  • 1 Large Pot
  • 1 Slotted Spoon
  • 1 Curd Knife
  • 1 Thermometer
  • 1 Cheese Cloth
  • 1 Cheese Mold
  • 1 Brining Contaner
  • 1 Draining Mat

Instructions
 

  • Warm 4L (1 gal) of milk 93°F (33 °C) and stir in a pinch (1/8 tsp.) of Feta culture gently. Then mix ¼ tsp. of calcium chloride into ¼ cup of water. Add the calcium chloride mixture to the milk. Stir. Cover and keep milk at 93°F (33 °C) for 60 minutes while the culture ripens the milk.
  • Prepare rennet solution: Dissolve 1/4 tablet in ¼ cup cool nonchlorinated water. The rennet tablet will not fully dissolve and will remain a ‘grainy’ mixture. Add the rennet and allowing milk to set: Add all of the rennet, making sure all it gets mixed in and doesn’t stay stuck inside the measuring cup. Stir gently into milk for 1 minute. After the rennet has been added, remove pot from heat source. Cover the pot and leave the milk to set for 1 hour at room temperature.
  • Now cut the curd into 1/2 inch grid over a period of 5 minutes. For example, cut the length of the curd then wait 1 minute, then cut another cut. Make your knife cuts reach to the bottom of the pot. Then stir the curd for 20 minutes. After stirring let the curd sink and settle to the bottom of the pot for 5 minutes.
  • Prepare the mold(s) by sanitizing it with hot water then place on top of mesh draining mat. Line the mold with clean cheese cloth. Begin to transfer the curds to the mold(s) with a slotted spoon. Once the curd has been transferred, pile the Cheese cloth on top of the cheese. Allow the curds to drain overnight keeping them at room temperature. Turn/Flip the mold(s) several times for the first 2 hours. Depending on how you would like the final texture to be, you can add no weight or up to 1 pound of pressure. More pressure will make a closed/drier cheese. By the next day (12 – 24 hours later) the cheese should be quite firm. If the cheese is still too moist, extend the draining time. The curd mass can now be cut into smaller pieces (1/2 lb pieces) to facilitate salt absorption in brining.
  • Sprinkle the cubes with 4 tablespoons of cheese salt. Store loosely covered for 4 – 5 days in the refrigerator. Turn several times a day to allow each piece to dry uniformly.
  • If a stronger flavored feta is your goal, float the cheese in brine for 30 days or up to a year.
Share Post
When Cheese Making Fails [Vide...
When Cheese Fails
Glutton Free Sourdough
Gluten Free Sourdough Bread

About author

About Author

Chaiyo!

Other posts by Chaiyo!

Related posts

Halloumi Cheese Skewers from Scratch

April 8, 2018 / 3250 / 0
This is a great video that shows how to make halloumi cheese skewers from store milk to plate. This is a wonderful video made by... Continue reading
Halloumi Cheese
Cheese
Read more

Halloumi Cheese Recipe

January 31, 2017 / 1379 / 0
Here is a cheese that is very difficult to find in SE Asia and Thailand.  Halloumi cheese is a very nice finger food and can... Continue reading
Cheeesy Blue Balls
Cheese
Read more

Cheesy Blue Balls

October 16, 2016 / 979 / 0
This is a great quick blue cheese that can be made without rennet or any other special cultures.  Photos coming soon. Continue reading
Velveeta
Cheese
Read more

Velveeta Cheese (Copy Cat) in Asia

October 11, 2016 / 1165 / 0
Velveeta Cheese is an American Staple. It may be difficult to find in Asia but you can make your owned! Velveeta is a processed chees... Continue reading
Garlicky Thai Pepper Hack
Cheese
Read more

Garlicky Thai Pepper Jack

October 3, 2016 / 743 / 0
This is a wonderful cheese that can be as spicy as you want.  You can also use this recipe to make just about any type... Continue reading

Leave a reply Cancel reply

You must be logged in to post a comment.

Search

Need any of these?

  • Cheesecloth

    Cheesecloth for Making Cheese and Other Uses

    Rated 5.00 out of 5
    ฿132.00
  • Beeswax Cheese Coating Kit

    Natural Bees Wax Cheese Coating Kit

    ฿764.50
  • Flip Top Bottle

    Swing Top Grolsch Bottle

    Rated 5.00 out of 5
    ฿195.00 – ฿295.00
  • Kombucha SCOBY

    Kombucha SCOBY with Starter Tea

    Rated 5.00 out of 5
    ฿225.00 – ฿395.00
  • Buttermilk and Sour Cream Culture

    Cultured Buttermilk and Sour Cream Starter Culture

    Rated 5.00 out of 5
    ฿214.50

CONTACT

Thai Artisan Foods and Supplies
133 หมู่ 9
ท้ายเหมือง, พังงา 82120
Thailand

Email: Info@ThaiArtisanFoods.com
Phone: 08 2428 2949 (Eng)(WhatsApp)
Phone: 09 1181 9797 (Thai)

RECENT REVIEWS

  • Cheese Salt

    Cheese Salt for Flavoring and Brining

    Rated 5 out of 5
    by dkmaster
  • Calcium Chloride Bottle

    Calcium Chloride

    Rated 5 out of 5
    by dkmaster

Latest Posts

Home Made Salami

Homemade Salami in Thailand

February 21, 2021 0

UMAi Dry Aging Bags vs Traditional Meat ...

December 2, 2020 0
Water Kefir Grains Day 3

Activating Water Kefir Grains

June 10, 2018 0

© Thai Artisan Foods and Supplies

  • English