FETA CHEESE PASTEURIZED IN US RECIPES

Steps:

• Warm the milk in a stainless steel (or other non-reactive) pot to 86°F. If using calcium chloride, incorporate the mixture of diluted calcium chloride into the milk as the milk starts to warm up.
• Add the culture to the milk and stir thoroughly. Allow the milk to sit undisturbed for an hour at room temperature.
• Once the milk is ready, dilute the rennet in 1/4 cup cool water. Mix the rennet/water into the milk using an up-and-down motion with your spoon (not a stirring motion). Incorporate the rennet but do not over-mix.
• Place a lid on the pot and let the milk mixture sit undisturbed overnight. The next morning, check that the milk has gelled and there is a clean break in the curd.
• Use a knife to cut the curd into 1/2-inch cubes. If necessary, use very clean hands to check the bottom of the pot for curds that may have been missed.
• Gently stir the curd off and on over the next 20 minutes. The curds should become somewhat retracted.
• Place a tea towel, cotton bag, butter muslin, or multi-layered cheese cloth in a colander. Pour in the curds and allow the visible whey to drain off. Once the whey has drained, tie the cloth in knots and hang it over the sink or a bowl. Allow the curd to drain for another 4 hours or until no more whey drips off.

Steps:

• Preheat oven to 350 degrees F. In a 10 inch skillet over medium-high heat, add the olive oil, zucchini, and garlic. Stir to combine and sauté for 3-4 minutes, until the zucchini is tender and golden. Stir in the chopped tomatoes and cook for 2 more minutes. Meanwhile, in a large bowl, beat the eggs and season with salt and pepper. Whisk in the dill and stir well. Pour the egg mixture into the skillet and gently stir to mix everything together. Add ¾ of the Castello Marinated Danish Feta cubes and stir gently to combine. As soon as some egg starts to set and pull away from the bottom, transfer the skillet to the oven and bake for 15-18 minutes, until the frittata is set. For the last 3 minutes of cooking, turn on the broiler to brown the top as desired. Remove the frittata from the oven and top with the remaining Castello Marinated Danish Feta and a sprinkle of fresh dill, salt, and pepper. Serve warm or cold.