Preserved Feta

  • Preserved Feta
  • Preserved Feta
  • Preserved Feta
Ranked: 92nd

Rated 4.94 out of 5 based on 9 votes

Ingredients

  • 1 x large stainless steel pot
  • 1 x cheese thermometre
  • 1 x long bladed knife
  • 1 x cheese cloth, 90cm square
  • 1 x colander
  • 1 x piece string
  • 1 x hanging space
  • 4 L full cream raw milk
  • 1/8 tspn calcium chloride
  • 1/4 cup unchlorinated water
  • 1 pinch mo 030 mesophilic starter culture
  • 1/4 tspn liquid vegitable rennet
  • 1/4 cup unchlorinated water
  • 2 Tbls cheese salt (course uniodised salt)
  • 1/2 L cold pressed sunflower oil
  • 1/2 L olive oil, cold pressed
  • 1 tspn pepper corns, bruised
  • 4 x fresh bay leaves
  • 2 sprigs rosemary, freshly bruised

Method

Place the milk in a stainless steel pot and place the pot in a sink of hot water. Mix in the calcium chloride solution and wait for the milk temperature to slowly get to 30 degC

Add the starter culture and stir well and leave at 30 degC to incubate for 1 hour.

Add the rennet solution and stir well using an up and down motion to ensure even distribution then allow to rest for 1 hour maintaining 30 degC

Check the curd for a clean break, meaning that the knife splits the curd and stays split. If a clean break is not noted then leave for another 5 minutes and check again. Once the curd is firm and gives a clean break cut the curd into 1.5cm cubes then let it rest for 10 minutes.

Gently stir the curds for 20 minutes breaking up any clumps and all the while maintaining the temperature at 30 degC

Gently pour the curds into a colander, lined with your cloth and sitting in another large stainless steel pot or other receptacle, and allow to drain for a few minutes.
Tie the cloth together to form a bag and hang to drain over the 2nd pot to reserve the whey and allow to drain for 5 hours.

* The whey is reserved for ricotta making.

Untie the bag and cut the curds into 2.5cm cubes, sprinkle the curds with cheese salt and allow to age for 4-5 days stored in the fridge in an airtight container.

PRESERVING
Cut the aged curds into 1/4′s and pack into a sterile preserving jar with pepper corns, rosemary and bay leaves and cover with a blend of half sunflower/ half olive oil. The olive oil will slightly solidify in the fridge if used on it’s own, but the oil and other elements will impart a flavour that is very nice while keeping the feta fresh.

Serve with salads, antipasto, as a snack, on pizza or let your imagination go.

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  • this looks delicious. Making own feta would be so much healthier !

    Reply

    by Terry Jago on 23/02/2013, 09:41
    Terry Jago
    • We love it Terry! and the variations are endless as you can control the saltiness and the preserving herbs and spices to your own taste. We have even pressed our feta for a more dense texture with great results.

      Reply

      by Helen Minns on 23/02/2013, 09:48
      Helen Minns
  • this looks great , will have to try this !

    Reply

    by Fay Jones on 23/02/2013, 09:57
    Fay Jones
    • I hope you can source raw milk Fay because it really adds to the flavour, but whole milk will work fine. It is a great feeling to have home made cheeses on the plate.

      Reply

      by Helen Minns on 23/02/2013, 10:08
      Helen Minns
  • never been too keen on shop feta but this i would try :)

    Reply

    by Anne-Marie Cee on 04/03/2013, 15:57
    Anne-Marie Cee
    • an amazing add to that garden fresh salad you love

      Reply

      by Helen Minns on 04/03/2013, 18:19
      Helen Minns
  • This looks so good. I sometimes find the store bought feta too salty, but with making it yourself you can control the amount of salt. Will have to source some ingredients and give this a try.

    Reply

    by Tess Hudson on 16/05/2013, 23:59
    Tess Hudson
    • I look forward to hearing about your successes

      Reply

      by Helen Minns on 17/05/2013, 08:46
      Helen Minns
  • who wouldn’t want to have this in their kitchen?

    Reply

    by Debbie Percelay on 20/05/2013, 11:18
    Debbie Percelay
    • being a cheesaholic I have to have it on hand or go into withdrawal lol

      Reply

      by Helen Minns on 20/05/2013, 11:56
      Helen Minns
  • Your Fetta is Beautiful!!!

    Reply

    by Janette Barlow on 20/05/2013, 12:18
    Janette Barlow
  • I love cheese!

    Reply

    by Lachlan Minns on 20/05/2013, 21:29
    Lachlan Minns
    • yes lol I can see you doing your Wallace impersonation <3

      Reply

      by Helen Minns on 20/05/2013, 21:51
      Helen Minns