Cheese calculator
Winemaking
Feta is a type of cheese associated with traditional Greek cuisine. It has a very characteristic salty flavour and contains approximately 40% fat. Next to the fact that it is a valuable source of calcium and vitamins, is it also abundant in natural probiotics that reinforce immunity and gut microflora. Feta-type cheese can be served as a snack. It is also an excellent addition to salads. It goes very well with roasted vegetables. We encourage you to try out our recipe.
How to make Feta-type cheese?
Preparation:
Heat the milk up to 32°C and add bacterial cultural previously dissolved in a small amount of lukewarm water (about 30 mL). Stir everything and keep it in the temperature specified for an hour. Add calcium chloride, dissolved in a small amount of water and heat everything up to the temperature of 38°C while stirring. Add rennet according to the dose recommended. If you have dried rennet, also dissolve it in a small amount of water. Stir the milk with a few vigorous movements. Do not stir for too long, as already after a minute the curd forming process begins. Turn off the heat (the curd forming will keep the temperature at the right level). After 50 minutes, cut the curd into 1-2 cm cubes, stir it gently and leave it for 20 minutes. Move the curd into a cloth and hang it to drain for 2 hours. Next, move the cheese from the cloth to a cheesemaking mould and start applying pressure onto it, increasing the load from 1 kg to 4-5 kg, in order to remove whey from cheese. Once your reach the maximum load, leave the cheese for at least 12 hours in room temperature. After that time, prepare brine from salt and either water or the whey extracted. Leave the cheese in brine for 4-5 hours, keeping it in a refrigerator.
