{"id":3259,"date":"2014-01-30T20:14:07","date_gmt":"2014-01-31T01:14:07","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=3259"},"modified":"2014-01-30T20:14:07","modified_gmt":"2014-01-31T01:14:07","slug":"patience-dear-diy-ers-fabulous-feta","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/patience-dear-diy-ers-fabulous-feta\/","title":{"rendered":"Have Patience, Dear DIY-ers, for Fabulous Feta"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignright\" alt=\"\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/default\/files\/imagecache\/featured-retailer-pic\/feta_cheese.jpg\" width=\"225\" height=\"225\">Fancy some feta? This briny, crumbly, aged cheese is ranked up there with baklava and moussaka. The Greeks did it right.<\/p>\n<p>If you&#8217;ve followed&nbsp;<a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/blog\/amanda\" target=\"_blank\">this blog from the beginning<\/a>, many of the cheeses were basic and great for cheesemaking-newbs. Now with these beginner cheeses up your sleeve, it&#8217;s time to risk it all&#8230;with this not-so-hard DIY feta recipe. The most difficult part of this cheese? Waiting for it to be ready! Plan a week ahead. A week is all you need.<\/p>\n<p><strong>HOMEMADE FETA<\/strong><\/p>\n<p><em>\u201cI love crumbling feta cheese on salads,\u201d says&nbsp;<a href=\"https:\/\/twitter.com\/chefindisguise\" target=\"_blank\">Sawsan Abu Farha<\/a>, blogger of&nbsp;<a href=\"http:\/\/chefindisguise.com\/\" target=\"_blank\">Chef in Disguise<\/a>, who shared with us her photos and recipe on homemade feta. \u201cI mix it with other types of cheese of with herbs to make a stuffing for pastry. It is great in salsa and dips, too.\u201d If this is your first time making cheese, Sawsan recommends starting with a ricotta recipe before tackling feta. You can find this blog&#8217;s DIY ricotta entry&nbsp;<a href=\"http:\/\/chefindisguise.com\/2012\/07\/09\/how-to-make-your-own-feta-cheese\/\" target=\"_blank\">here<\/a>. \u201cCheese making can seem daunting at first but if you start with simple cheeses and work your way to more complicated ones, you will really enjoy it,\u201d says Sawsan. Note that this cheese needs to brine for five days after it\u2019s made.<\/em><\/p>\n<p><strong>Makes about \u00bd pound feta<\/strong><\/p>\n<p>INGREDIENTS:<\/p>\n<ul>\n<li>\u00bd gallon cow\/sheep\/goat\u2019s milk*<\/li>\n<li>1 tablespoon live culture, plain yogurt mixed with 1 tablespoon milk<\/li>\n<li>\u00bc rennet tablet dissolved in 3 ounces distilled water at room temperature<\/li>\n<li>\u00bd teaspoon salt<\/li>\n<li>5-\u00bd tablespoons salt for every 20 fluid ounces whey<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>SPECIAL EQUIPMENT:<\/p>\n<ul>\n<li>Large pot<\/li>\n<li>Cheesecloth<\/li>\n<li>Cheese Mold<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Step 1: Mix Ingredients and Let Sit<\/strong><br \/>\n<img decoding=\"async\" alt=\"\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/feta_1.jpg\"><br \/>\n<strong>Warm<\/strong>&nbsp;milk in pot with lid to 86\u02daF, stirring occasionally. Remove from heat, add yogurt-milk mixture, stir, cover with lid and let sit for 1 hour at room temperature. Add dissolved rennet, stir quickly and leave overnight. Cheese should be one large block of curd with whey separated on side.<\/p>\n<p><strong>Step 2: Check for a Clean Break<\/strong><br \/>\n<img decoding=\"async\" alt=\"\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/feta_2.jpg\"><br \/>\n<strong>Test<\/strong>&nbsp;the curd for a \u201cclean break\u201d by sticking your finger slowly into the surface. Finger should come up relatively clean. If finger comes out covered, let sit for 2 more hours and check again.<\/p>\n<p><strong>Step 3: Slice<\/strong><br \/>\n<img decoding=\"async\" alt=\"\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/feta_3.jpg\"><br \/>\n<strong>Use<\/strong>&nbsp;a long knife to cut parallel lines through curd to make cubes.<\/p>\n<p><strong>Step 4: Strain<\/strong><br \/>\n<img decoding=\"async\" alt=\"\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/feta_4.jpg\"><br \/>\n<strong>Let<\/strong>&nbsp;cubes sit for 15 minutes, stirring occasionally. Curds will shrink. Use cheesecloth to strain. Do not discard the whey; pour into medium bowl instead. Once most of whey has been strained, collect cloth\u2019s corners and tie into knot. Suspend over bowl for 2 to 4 hours. Break up curds and add salt.<\/p>\n<p><strong>Step 5: Drain<\/strong><br \/>\n<img decoding=\"async\" alt=\"\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/feta_5.jpg\"><br \/>\n<strong>Line<\/strong>&nbsp;a mold with cheesecloth, place in cheese, fold cheesecloth over. Place a heavy weight on top of mold and leave overnight. Make brine solution by adding 5-\u00bd tablespoons salt to every 20 fluid ounces of whey. Mix to dissolve salt.<\/p>\n<p><strong>Step 6: Brine<\/strong><br \/>\n<strong>Take<\/strong>&nbsp;cheese out of mold and cut into cubes. Place in brine solution and allow to brine for 5 days. Store in refrigerator. Rinse before use to remove excess salt. Check below for a few ideas on what to do with your fabulous feta!<\/p>\n<p><strong>Step 7: Enjoy!<\/strong><br \/>\n<img decoding=\"async\" alt=\"\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/all\/files\/Intern_Blogs\/Amanda_Furrer\/feta_6.jpg\"><br \/>\nSawsan loves incorporating feta into all kinds of recipes. Visit the following links to see what meal masterpieces you can make with your homemade cheese.<\/p>\n<ul>\n<ul>\n<li><a href=\"http:\/\/chefindisguise.com\/2012\/10\/24\/pumpkin-frittata-with-feta-cheese-and-basil\/\" target=\"_blank\">Pumpkin Frittata with Feta and Basil<\/a><\/li>\n<li><a href=\"http:\/\/chefindisguise.com\/2012\/06\/22\/grilled-peach-feta-salad-with-lavender-dressing\/\" target=\"_blank\">Grilled Peach Feta Salad with Lavender Dressing<\/a><\/li>\n<li><a href=\"http:\/\/chefindisguise.com\/2011\/09\/17\/tandoori-chicken-salad\/\" target=\"_blank\">Tandoori Chicken Salad<\/a><\/li>\n<li><a href=\"http:\/\/chefindisguise.com\/2011\/06\/20\/eggplant-humus-sandwich\/\" target=\"_blank\">Eggplant Hummus Sandwich<\/a><\/li>\n<li><a href=\"http:\/\/chefindisguise.com\/2011\/04\/11\/roasted-garlic-chicken-pizza-with-roasted-peppers-and-onions\/\" target=\"_blank\">Roasted Garlic Chicken Pizza with Roasted Peppers and Onions Topped with Feta Cheese<\/a><\/li>\n<\/ul>\n<\/ul>\n<p>&nbsp;<\/p>\n<blockquote><p>*Note<br \/>\nSawsan recommends using raw, unpasteurized sheep milk with this recipe. Regular pasteurized cow or goat milk is also a good choice.<\/p><\/blockquote>\n<p>Recipe and Photos by <a href=\"http:\/\/chefindisguise.com\/\" target=\"_blank\">Sawsan Abu Farha<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fancy some feta? This briny, crumbly, aged cheese is ranked up there with baklava and moussaka. The Greeks did it right. If you&#8217;ve followed&nbsp;this blog from the beginning, many of the cheeses were basic and great for cheesemaking-newbs. Now with these beginner cheeses up your sleeve, it&#8217;s time to risk it all&#8230;with this not-so-hard DIY [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[332],"coauthors":[342],"class_list":["post-3259","post","type-post","status-publish","format-standard","hentry","category-blog","tag-curds-whey"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Have Patience, Dear DIY-ers, for Fabulous Feta - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/patience-dear-diy-ers-fabulous-feta\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Have Patience, Dear DIY-ers, for Fabulous Feta\" \/>\n<meta property=\"og:description\" content=\"Fancy some feta? This briny, crumbly, aged cheese is ranked up there with baklava and moussaka. The Greeks did it right. If you&#8217;ve followed&nbsp;this blog from the beginning, many of the cheeses were basic and great for cheesemaking-newbs. Now with these beginner cheeses up your sleeve, it&#8217;s time to risk it all&#8230;with this not-so-hard DIY [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/patience-dear-diy-ers-fabulous-feta\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2014-01-31T01:14:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sites\/default\/files\/imagecache\/featured-retailer-pic\/feta_cheese.jpg\" \/>\n<meta name=\"author\" content=\"Amanda Furrer\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Amanda Furrer\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/patience-dear-diy-ers-fabulous-feta\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/patience-dear-diy-ers-fabulous-feta\/\",\"name\":\"Have Patience, Dear DIY-ers, for Fabulous Feta - 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While in undergraduate, she spent time working in the kitchen of a Mediterranean restaurant, where she fell deeply and permanently in love with the culinary world. And if you're making a grilled cheese sandwich, she encourages goat cheese with raspberry jam on the top.\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/author\/kate-edeker\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Have Patience, Dear DIY-ers, for Fabulous Feta - culture: the word on cheese","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/patience-dear-diy-ers-fabulous-feta\/","og_locale":"en_US","og_type":"article","og_title":"Have Patience, Dear DIY-ers, for Fabulous Feta","og_description":"Fancy some feta? 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