Feta Cheese has got to be one of my all time favorite cheeses. Salty, tangy, earthy, crumbly, and perfect in all sorts of dishes! Today we will be looking at how to make Feta cheese. This is a fairly easy cheese to make as long as you follow some simple steps. If you choose to make this cheese be sure to let me know how it came out and if you have any questions, ask away!!
Lets cover a few basics
There are a few things that we need to understand about cheese making. First and foremost cleanliness needs to be a top priority. Sanitize all of your equipment by either boiling it in water for 20 minutes or spraying with a liquid sanitizer, like Iodophor. Iodophor is great because you only need a little bit and it only takes 3 minutes for it to do it’s job. After 3 minutes your items are sanitized and you are ready to start making cheese.
As far as goat milk goes, try and get the best quality that you can get for cheese making. The better the goat milk the better your cheese will turn out. Stay away from ultra pasteurized milk or ultra high temp processed (UHT) milk. These options do not work for cheese making.
Raw goat milk produces some amazing cheese so if you choose to use raw milk make sure it comes from a reputable place with healthy livestock. If you use raw goat milk to make this cheese you DONOT need to add calcium chloride to the recipe. Calcium chloride is added to replenish the calcium in milk that’s been pasteurized. Also, if you use raw goat milk you can reduce the amount of culture by 25%.
If you can’t find goat milk you can always use cow’s milk and if you want to duplicate that “funky” “piquant” flavor that feta is known for you can always add a touch of lipase powder. Just don’t add too much as a little goes a long way!!
Time and temperature play an important role in cheese making. Each cheese has it’s own parameters that must be strictly followed. For that reason I suggest getting a high quality kitchen thermometer that you can monitor the milk’s temperature. I use a hand help thermometer called MK4 Thermapen. It’s accurate, reliable, and keeps me on track when making cheese. You will see thermometers in pretty much every cheese making video recipe I post. It’s that important.
In addition to temperature, time is critically important when it comes to cheese making. Whether you are ripening a culture, setting, cooking the curds, or draining the cheese time is at the heart of each one of those steps. The timer I use is from ThermoWorks as well (Extra BIG and LOUD Timer) and It keeps me on task through the entire process.
Is there a specific culture that I need for Feta?
Do you need a specific culture for feta cheese. The easy answer is no. You can use just about any mesophilic culture and your feta will most likely turn out good. Just be sure to follow the temperature instructiosn for the specific culture you will be using. We will be using a mesophilic/thermophilic blend from the New England Cheese Making Supply Company called MT1 (Feta Starter Culture) . I love this culture for feta as it really give this cheese that nice robust flavor.
Through this cheese making process you will notice that I use pH markers as target points. This lets me know when to move on to the next step. Having a pH meter is not critically necessary but you will produce better more consistent cheese and it’s something that you might want to consider getting. I use a pH meter from Apera Instruments called the PH60S-Z to test the ph and it’s completely improved the way I make cheese.
Is A Cheese Cave Necessary for Feta
Well Yes and No. We will be aging this chees if a 55f (13c) refrigerator. Because this will be in a brine humidity control isn’t necessary, so if you have a wine fridge or a regular fridge that you can adjust the temperature to 50-55f then you should be fine. We make lots of items that require controlled temperature and humidity so if you want to seeI I built my cheese caveyou can check out the post: Building a salami chamber/cheese cave.
Here are a few things you might find useful when making this cheese
- Apera Instruments pH Meter (PH60S-Z)
- Iodophor Sanitizer
- The Briner Jr.
- DOT External Thermometer
- MK4 Thermapen
- Extra BIG and LOUD Kitchen Timer/Alarm
- MT1 (Feta Starter Culture)
- Calcium Chloride
- Cheese Salt
- Lipase Powder
- Mini Measuring Spoons
- Stainless Steel Cheese Skimmer
- Curd Knife
- 16oz Cheese Mold
- Bamboo Cheese Mat
- Cambro Bin
- Cambro Lid
- Immersion Circulator
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.