Goat Milk Homemade Feta Cheese
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- čas přidán 12. 06. 2024
- Learn how to turn your raw goat milk into feta cheese at home. Feta cheese is pretty easy to make and one gallon of milk can produce a lot of cheese that you can serve within a couple of days, preserve in oil, or freeze for later.
You can find a the step-by-step picture tutorial, recipe for processing two gallons of milk (store-bought), resources, and all the links on the blog here: ladyleeshome.com/homemade-fet...
Here is the recipe for processing one gallon of milk as I did in this video:
Ingredients...
One gallon of milk (if you are using store-bought milk you are going to have to add calcium chloride. If you are using any kind of raw milk do not add calcium chloride)
1/2 teaspoon calcium chloride diluted in 1/4 cup of cool non-chlorinated water (do not add if using raw milk)
1/16 teaspoon (a pinch) feta culture or mesophilic cheese culture
1/2 teaspoon rennet diluted in 1/4 cup of cool non-chlorinated water
Kosher salt
Directions...
1. Add milk to a pot and set on the stovetop. Turn stovetop to medium heat and heat your milk to 86F. Make sure to stir constantly so the milk doesn't burn.
2. Once the milk reaches 86F, remove the pot from the heat and add the diluted calcium chloride (if you are using store-bought milk). Stir it in with a slotted spoon.
3. Sprinkle the cheese culture on the milk and use the slotted spoon to mix it in until it melts into the milk. Cover your pot and let the milk rest for an hour while keeping the temperature at 86F.
4. Uncover your pot and add the diluted rennet, stir the rennet in immediately with the slotted spoon. Cover your pot and let it rest for another hour.
5. After an hour your milk should be completely coagulated and it's time to cut the curds. Cut them with a large knife or a large icing spatula vertically and then at a 90 degree angle to form squares on the surface of the curds. Than cut the curds at a 45-degree angle. Cover the pot and let the curds rest for 5 minutes. In the next 15 minutes, uncover and stir the curds three times at an interval of five minutes between each stirring. Make sure to stir from the bottom to the top and around the pot.
6. Set a large colander in your sink or over a bowl and line it with cheesecloth or flour sack towel. Transfer the curds into the colander and give the whey a couple of minutes to drain.
Collect the sides of the cheesecloth and tie them with a string to form a bag. Hang your bag on a kitchen cabinet. Place a bowl under the bag to catch the whey and leave your bag hanging overnight.
7. In the morning, set your bag on a cutting board. Open the bag and gently remove it, set your ball of cheese on the cutting board. Use a large kitchen knife to cut the ball into 1 inch thick slabs of cheese. Sprinkle kosher salt on the bottom of a plastic container. Add the slabs of cheese to the container and salt them again. Add another layer of cheese and salt it as well. cover the container and keep in the fridge. In the next 48 hours or so, more whey will leave the slabs of cheese and it will get firmer. Empty this whey into the sink.
8. Your feta cheese is ready to easy pretty much right away but will get even better if you let it rest in the fridge for a couple of days before you serve it.
9. You can freeze homemade feta cheese or you can preserve it in olive oil. After a few days in the fridge, cube the cheese and add to jars. Ass rosemary, black pepper, garlic, or any other spices and seasonings that you want and top with olive oil. You can store the jars at room temperature for a few weeks.
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THANK YOU
You are so welcome!!
This video was so helpful! Thank you for sharing! I followed your recipe (many other videos I found required a chees press and a mold, etc.) and my cheese turned out perfect!
Yay! You made my day. So happy that the recipe worked well and thanks for taking the time to leave me this comment.
I found your blog most helpful for getting me over my anxious mental block on jumping into this cheese making journey. I am so glad to have found your videos also. I havemy first batch of fresh goat milk setting in a pot with rennet right now. ☺
I have a mesophilic culture kit like that from cultures for health. I'm thinking of trying to keep a culture alive on the counter like I do with my mesophilic yogurts twice a week.
So glad that this helps! You got this!
Nice job God bless your hands
As I am specialist in food Technology the cheese cloth should be sterilised in pot with boiling water and keep it at least for 15 minutes on the cooker and then let it cool it is very important to keep the cheese away Away from pollution with harmful bacteria, molds and yeasts
Thanks for the tip!
thanks for your attention and your positive comment
Do you kno da whey?
Thanks for all the good advice. I was looking for an easy way to salt the cheese; your way looked simple and effective.
What is the texture of the thaw cheese? Any taste difference?
Not much taste difference if you wrap it well before freezing. Sometimes there is a bit extra whey to get rid of and sometimes I need to salt it again after thawing. Just a little bit.
Some other CZcams cheese maker didn’t use the culture and rennet, but instead just organic neutral yoghurt. Is this a good option too?
Not for making feta as far as I know. You can make yogurt and soft cheese called Labane if you use yogurt... But I don't know it all...
You can make Ricotta with the whey.
Yes! I have a blog post on the site with the recipe.
@@ladyleeshome Ho nice ! Let me check it out !
Such an informative video, if you could just smile a bit the video would be so wholesome
Thanks for the feedback! This is an older video, I hope that I’m a bit more used to the camera now so smiling is easier!