Feta Cheese
Of course, this cheese is prepared from goat or sheep milk, but I decided to make it from the cow. I want to tell you what happened even a very good cheese. And salads it is possible to cook tasty and to eat well.


  • Milk

    2 l

  • Sour cream

    200 g

  • Rennet

    8 piece

  • Water

    3 Tbsp


Of the total amount of milk to pee 1 Cup, dilute it cream. The rest of the milk is heated to 35-38 degrees, remove from fire, pour a glass of milk mixed with sour cream, stir well with a whisk. Tablet rennet, i.e., atsidin-pepsin (sold in the drugstore, in a bottle of 50 tablets) to stretch, to dissolve in warm water and pour in milk, stir with a whisk.
Leave for fermentation overnight or for 5-6 hours. That's what happens. Milk fact and settled, and serum remained at the top.
Pour out the serum, it will be stringy and thick. The fermented mass with a spoon spread in a sieve, covered with gauze. Ask why with a spoon? Yes, because, as I wrote, the serum is very thick and slimy, if you flop all at once, it would be difficult to seep through dairy weight and it will happen for a very long time. So, when the bulk of the whey will drain it in about 1-2 hours, ground to pass in a linen bag or fold over the edges of the gauze, put a flat saucer, and on top put the yoke, I put a 3-liter jar filled with water.
Now let it drain all the remaining serum is fully. Leave the mass to rest for 5-6 hours (can be overnight). Then take out the finished cheese and place on a dish.
Of course, cheese is not yet ready to end, but we could not resist and tried it... no salt yet, but cool!
I'll tell you a secret, we ate a good half haven't quite held the cheese had zadelyvali quite sutochnuyu part. So, cut the cheese in cubes, but not small, about the size of 5x5 cm
Well, came the last stage of our cheese making: if your cheese is too soft and tender, it is necessary to seal the pieces of cheese to RUB with salt and leave for some time for draining is still not fully stecchi serum. In this way we are making cheese and salinity and density. If the cheese you get a solid, but crumbly (as it should), then you can put the pieces in salted whey or salted cold water and soaking for about an hour (after half an hour to try, even if the cheese is salted insufficiently, then leave for a little while) Salt a solution of 200-300 ml of water or serum - 1-1,5 tbsp. of salt. For longer storage brine make a poslabzhe. Try, help yourself!!! This cheese is very tasty, but still store it or home, well, very similar to the cheese!
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