Imagine eating a feta salad that contained garden ripened tomatoes, fresh garden cucumbers, brine cured kalamata olives, succulent purple onion with homemade Feta cheese. I find it so rewarding to feed my family a meal that I had a hand in preparing from the seed to table. Feta, like ricotta is a very easy cheese to make and I recommend it to any beginner. It requires a small amount of patience, some culture, rennet and of course milk.
I love how you can really start to understand how the milk will coagulate with feta and how the curd and the whey separate as it is stirred.
My feta is typically very white, with a slightly salty goat smell, and quite tangy. Because of the brine it can make it very salty as the cheese ages. I’ve noticed my feta will change with the lactation season-early and late in the season it is very robust because of the amount of lactic bacteria in the milk, but mid-season it has a very mild taste. I choose to leave my feta whole and cut off slabs as needed. This way I can cut or crumble it on salads. Also I’ve noticed if I have been over vigorous while stirring the curd, the drained aged curds are quite a bit harder than if I only stir slowing for 20 minutes.
It may have originated in Greece but you too can make your own Feta, check out my website for DYI kits, and place your order today.