I have often mentioned that my wife is not a big fan of cheese, so when she made a specific request for cheese, I was determined to make sure I made it with care and attention. Especially when she requested Feta. She likes fresh Feta, not too salty and without brine. So off to the store I went to get some local Goat Milk and got to work.
The bowl worked well and I was able to heat the milk evenly, but I was concerned about how I would cover the bowl when it was time to ripen and set the curd.
The wrap seemed to work during ripening and I hoped it would work during the rennetting.
I was happy with the curd strength and the clean break. It was time to cut the curd.
After working the curd it was time to drain it. I have been the caretaker of my friend Addie’s basket mould while he is in India, it was a perfect opportunity to use it.
Both my wife and I don’t like overly salty Feta, which you tend to get with some of the commercial ones on the market. To counter this and keep with the fresh Feta texture and taste, I dry salted the cubed Feta. I sprinkled 2 teaspoons of sea salt over the curds and let them “drain” again on a cheese mat on a cutting board for the day. I flipped them every couple of hours and wiped up the excess liquid/brine that was created. When the flavour was where we wanted, I patted the cubes dry and put them into an air-tight container in the fridge.
I regret to say that I don’t have any pictures of the finished product as it was used up quickly in salads and omelettes. Flavour wise it was great, goaty without being barnyard, salty without being a salt lick. I will definitely make more Feta in the future.
Until next time….