Making your own feta cheese at home is not only cost-effective but also surprisingly simple and quick. Using just lemon juice and milk, you can create delicious, fresh feta cheese in about five minutes of active preparation time. This recipe yields a product that is significantly cheaper than store-bought feta, and you have the added advantage of knowing exactly what’s in your cheese. Here’s how you can make it.
INGREDIENTS:
- 1 gallon (about 3.8 liters) of whole milk (not ultra-pasteurized)
- Juice of 1-2 large lemons (about 1/4 cup)
- Salt to taste
EQUIPMENT:
- Large pot
- Thermometer (optional)
- Cheesecloth or a fine mesh strainer
- Large bowl
- Slotted spoon
INSTRUCTIONS:
- Heat the Milk:
- Pour the milk into a large pot and slowly heat it on the stove. If you have a thermometer, heat the milk to 180-185°F (82-85°C). If you don’t have a thermometer, just heat until the milk is steaming and starting to form small bubbles but not yet boiling.
- Add Lemon Juice:
- Once the milk reaches the correct temperature, remove it from the heat. Add the lemon juice and gently stir it in. You’ll notice the milk beginning to curdle as the acid from the lemon juice reacts with the milk. Let it sit for a minute to allow the curds to form.
- Separate the Curds and Whey:
- Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curdled milk into the colander, letting the whey (the liquid) collect in the bowl beneath. You can save the whey for other recipes or discard it.
- Drain the Curds:
- Let the curds drain in the cheesecloth for about 5 minutes. If you prefer a dryer feta, let it drain longer. For a creamier feta, less draining time is needed.
- Season:
- Transfer the curds from the cheesecloth into a mixing bowl. Add salt to taste and mix gently. Salt enhances flavor and acts as a preservative.
- Press the Cheese (Optional):
- If you prefer a firmer feta, transfer the seasoned curds back into the cheesecloth, gather the edges to form a bundle, and press it under a weight for 1-2 hours to expel more whey.
- Store or Serve:
- Your homemade feta can be used immediately or stored. To store, place the feta in a container and cover it with brine (a solution of water and salt). It will keep in the refrigerator for up to a week.
CONCLUSION:
This homemade feta cheese recipe is a straightforward and cost-effective way to enjoy fresh cheese with minimal ingredients and effort. It’s a versatile cheese that can be used in salads, sandwiches, and various Mediterranean dishes. By making feta at home, you control the quality of the ingredients and the overall flavor, creating a product that’s tailored to your taste and healthier than many store-bought options.
