MAKE FETA CHEESE RECIPES
HOW TO MAKE FETA CHEESE | HOMEMADE FETA CHEESE RECIPE
Provided by admin
Prep Time 2 hours
Cook Time 0 minutes
Number Of Ingredients 16
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.
WARM FETA CHEESE DIP RECIPE: HOW TO MAKE IT
We’re big on appetizers, so this dip is a mashup of our favorite tastes, like cream cheese, feta, basil and sweet peppers. Serve with bread or chips. —Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 2 cups.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a small bowl, beat cream cheese, feta cheese, peppers and basil until blended. Transfer to a greased 3-cup baking dish. Bake until bubbly, 25-30 minutes. Serve with baguette slices or chips., Editor's Note: To prepare in a slow cooker, mix ingredients as directed. Pour into a greased 1-1/2-qt. slow cooker; cook, covered, on low until heated through, 2-3 hours.
Nutrition Facts : Calories 155 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 362mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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- Preheat the oven to 200°C/400°F/gas 6.
- Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.
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- Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
- Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof.
- Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers.
- Stir the wilted spinach into the egg mixture, then grate in half the nutmeg and mix well.
- Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.
- Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.
- Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.
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