Ingredients
- 4 liters (1 gallon) whole milk
- 60 ml (4 tbsp) white vinegar or lemon juice
- 5 ml (1 tsp) liquid rennet or 1/4 tablet rennet, diluted in 60 ml (1/4 cup) water
- Salt, to taste (about 30 g per liter of brine, approximately 2 tbsp per quart)
- 1 liter (1 quart) water, for the brine
Instructions
Step 1: Prepare Milk
Pour the milk into the large pot and heat slowly to 32°C (90°F), stirring occasionally to prevent scorching. Once the milk reaches this temperature, remove it from the heat.
Step 2: Acidification
Gently stir in the white vinegar or lemon juice. Allow the mixture to sit for 5 minutes. This step helps the milk curdle, starting the separation of curds and whey.
Step 3: Coagulation
Add the diluted rennet to the milk, stirring gently for about 30 seconds. Cover the pot and let it sit undisturbed, maintaining the temperature, for 45 minutes to 1 hour until a firm curd has formed. You’ll notice the curd pulls away from the sides, and there should be a clean break when you insert a knife.
Step 4: Cut Curds
Cut the curd into small, even cubes of about 1 cm (1/2 inch) using a long knife. Allow the curds to rest for 5 minutes to begin the whey separation.
Step 5: Heat and Stir
Slowly heat the curds to 38°C (100°F), stirring gently to encourage whey drainage and prevent matting. Continue stirring for 20 minutes, maintaining this temperature.
Step 6: Drain Curds
Line a large bowl with cheesecloth and gently transfer the curds into it to drain. Hang or place the curds to allow them to drain for 6 hours or until a firm consistency is achieved.
Step 7: Salt and Mold
Once drained, cut the cheese into blocks and sprinkle salt all over. If using a mold, press the curds into the mold, then remove and let sit at room temperature for another day, flipping occasionally for even drying.
Step 8: Prepare Brine
Dissolve salt in 1 liter (1 quart) of water to make the brine. Immerse the cheese blocks in the brine and store in an airtight container in the refrigerator for at least 5 days.
Step 9: Taste and Adjust
After 5 days, taste the cheese. If it’s too salty, soak the cheese in milk for a few hours. If not salty enough, increase the brine strength by adding more salt.
Conclusion
Making feta cheese in brine at home is not only a rewarding culinary endeavor but also opens the door to endless flavor possibilities in your kitchen. The combination of creamy cheese and tangy brine can enhance salads, pastas, and more. Experiment with different milk types and brine solutions to craft a cheese that perfectly suits your taste. May your homemade delights bring a touch of the Mediterranean to your table, fostering a deeper appreciation for this ancient craft.
