Saturday, July 14, 2012
Making Marinated Feta Cheese
Wednesday I made a batch of goat's milk feta cheese. It's about the easiest cheese to make. You just take a gallon of fresh milk, heat to 86 degrees, add 1/4 cup of buttermilk. Let sit an hour. Then add 1/2 teaspoon of rennet to a 1/4 cup of cool water. Add to milk, cover and let sit another hour. Then cut the huge pot of curds that have formed. I use a long serrated knife and cut down the middle and then the other way, then sideways. You want about 1" cubes. Let it rest 5 minutes. Then get the milk back to 86 degrees and stir gently for 15 minutes. That's the hardest part for me. I usually go sit down to do this. It's very boring. Then you line a colander with cheesecloth and pour curds and whey in. That's what the first picture is.
Then you hang the cheese for 4-6 hours. After it's hung and drained real good, toy take it out of the cheesecloth and cut the ball in half. Put in a bowl. Then I use kosher salt to sprinkle all over the cheese. Cover it with a thin cloth and let sit on counter for 24 hours at room temp. After 24 hours, sprinkle with more salt and let sit another 2 hours. Then refrigerate for 5 days. After that you can eat it like this or do the next step.
Go out to your herb garden and cut some fresh herbs. I love rosemary, basil, thyme and oregano. So I cut some of those. How do you like my cattle feeder herb garden? It's so pretty and so easy to get to.
Wash them good and lay on a paper towel. Put another one over the herbs and kind of crush them to let out all the goodness.