Omari Gates
Feta is a popular Greek cheese that is now made all over the world, including in Australia. It has a tangy, salty flavour and can range from soft to semi-hard in texture. Australian feta is usually made from cow's milk and is generally less salty than Greek feta and less creamy than Danish feta. Making feta at home is a delightful experience and can be done using a beginner-friendly cheese kit. The process involves heating milk to a specific temperature, adding a starter culture, stirring in rennet, cutting the curds, and then brining the cheese.
How to Make Australian Feta Cheese
| Characteristics | Values |
|---|---|
| Texture | Semi-hard |
| Flavour | Tangy, salty |
| Milk | Cow's milk |
| Equipment | Colander, butter muslin, cheesecloth, knife, pot, sink, double-boiler, thermometer, bowl, refrigerator |
| Ingredients | Milk, water, salt, calcium chloride, vinegar, rennet, starter culture, lipase |
| Process | Sterilise equipment, heat milk, add calcium chloride, add starter culture, add lipase, stir, incubate, add rennet, test for clean break, cut curd, drain curds, sprinkle salt, age, make brine, store |
| Yield | 500g |
| Storage | Store in brine in the refrigerator for up to 30 days or several months |
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What You'll Learn
Sterilise equipment and prepare the milk
Sterilising your equipment and preparing the milk are the first steps in making Australian feta cheese. It's important to sterilise all equipment that will come into contact with the cheese, including pots, colanders, knives, and any measuring equipment. You can do this by boiling the equipment in water for 10 minutes, or washing it in very hot water with a good detergent, rinsing, and then allowing it to air dry.
Once your equipment is sterilised, you can begin preparing the milk. For Australian feta, you'll need cow's milk or goat's milk. You'll need about one gallon of milk to make 500g of cheese. Place the milk in a large pot and heat it to 86°F (30°C). Do this by placing the pot in a sink filled with hot water, or by putting the pot of milk into a larger pot of hot water to create a double-boiler effect. This gradual heating method is important, as placing the pot directly over heat can affect the milk's properties.
Once the milk has reached the correct temperature, you can add the calcium chloride solution. This improves the rennet coagulation properties of the milk, especially if you're using pasteurised milk. Add 1/8 to 1/4 teaspoon of calcium chloride, diluted in 1/4 cup of non-chlorinated water, to the 4 litres of milk.
Next, add the starter culture. This can be purchased online from home cheese-making suppliers. The starter culture is usually sold in packets measured by activity level, not weight. Mix the starter culture into the milk thoroughly, then cover the pot and let it ripen for about an hour.
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Prepare the starter and add to the milk
To make Australian feta cheese, you'll need to start by preparing the starter and adding it to the milk. This process involves a few important steps to ensure the cheese sets correctly.
First, sterilise all your equipment. This is an important safety step and will ensure optimal results. Next, prepare a "MA11 Mesophilic Culture" starter as described in "Cheese Making Basics". This should be done the day before you plan to make your cheese. Heat the milk to 30°C. You'll need 4 litres of milk for this recipe, and it's recommended to use cow's milk or goat's milk.
Once the milk has reached the correct temperature, add the calcium chloride solution. This will improve the rennet coagulation properties of your milk, especially if you're using pasteurised milk. Stir this in thoroughly. Then, add the prepared starter and the lipase solution, if using. Lipase will add flavour to your feta cheese. Mix everything together well.
Cover the mixture and let it ripen for about an hour. It's important to maintain the temperature at 30°C during this time. After this, you're ready to add the rennet and begin the process of turning the mixture into curds.
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Rennet the milk
Renneting the milk is a crucial step in making Australian feta cheese. It involves adding diluted rennet to the milk and gently stirring the mixture to ensure even distribution. Here's a detailed guide on this process:
Prepare the Milk
Firstly, heat your milk to 30°C. This temperature is important to create the ideal environment for the rennet to work effectively. You can use a thermometer to monitor the milk's temperature, ensuring it reaches the desired 30°C.
Add Calcium Chloride
The addition of calcium chloride improves the coagulation properties of the milk, especially if you're using pasteurised milk. Mix in 1/8 to 1/4 teaspoon of calcium chloride diluted in non-chlorinated water. Stir well to combine.
Add the Starter Culture
The starter culture plays a vital role in the cheese-making process. Add the starter culture to the milk and stir thoroughly. Make sure you follow the instructions on the starter culture packet, as different brands may have specific guidelines.
Dilute the Rennet
Liquid rennet or rennet tablets are available. For liquid rennet, use 1/4 teaspoon diluted in 1/2 cup of non-chlorinated water. If using tablets, dilute 1/4 of a tablet in the same amount of water. Always follow the instructions on the rennet packaging for precise measurements.
Stir in the Rennet
Now, gently stir the diluted rennet into the milk using an up-and-down motion. This motion ensures that the rennet is evenly distributed throughout the milk. Stir for at least one minute.
Allow the Mixture to Set
Cover the milk and rennet mixture and let it set for about an hour. Maintain a temperature of 30°C during this setting period. This step is crucial, as it allows the rennet to work properly and begin the process of curd formation.
Remember, making cheese requires patience. After the setting time, you'll test for a "clean break," which indicates that the curds are ready for the next step. If you don't get a clean break, don't be discouraged; simply maintain the warmth for a bit longer, and then proceed with the next steps of draining and cutting the curds.
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Cut the curds
Once the curds have formed, it's time to cut them. But first, you need to test for a "clean break". To do this, slide a knife into the curd at an angle and lift some of it with the side of the blade. If the curd breaks cleanly and whey runs into the crack, you've achieved a "clean break". If the curd is not firm enough, leave it for another 5 minutes and check again. If you don't get a clean break after several hours, don't throw the mixture out. Instead, keep it warm overnight and then drain it through a tight-weave cheesecloth. You might end up with a soft cheese instead of feta, but it will still be edible.
Once you've achieved a clean break, it's time to cut the curds. Cut them into 1.5-centimetre cubes or 25mm slices, then cut the slices into 25mm cubes. Let the curds rest for 10 minutes.
Next, gently stir the curds for 20 minutes, being careful not to break them down. Then, gently pour the curds into a colander lined with butter muslin or several layers of cheesecloth. Gather the corners of the cloth and tie them into a knot. Allow the curds to drain for 4 hours at room temperature. The curds will congeal together as they drain.
After draining, cut the mass into rough blocks about three inches wide and let them drain in the muslin for another 30 minutes. Now your curds are ready for the next step in the cheese-making process!
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Store in brine
Storing feta cheese in brine is a great way to preserve it for several months. Feta cheese is often sold in blocks or chunks in brine, and you can use the same method to store your homemade feta cheese.
Firstly, prepare a light brine solution. You can do this by mixing 2 tablespoons of non-iodized salt into 2 cups of water. You can also add 1/4 teaspoon of vinegar and 1/4 teaspoon of calcium chloride. It is important to note that the large amount of salt is for making the brine to cure the feta, not for direct addition to the cheese.
If you want to make a saturated brine, you can dissolve 1 to 1 1/4 pounds of kosher or another non-iodized salt in 2 quarts of water. Gradually add the salt until it no longer dissolves. Then, add 1 teaspoon of calcium chloride and 2 1/2 teaspoons of vinegar.
Once your brine is ready, carefully submerge your blocks of feta in the brine. Leave the cheese in the brine for 10 to 12 hours. Do not leave it for longer, as the cheese will become too salty.
You can store feta cheese in brine for several months. However, it is important to note that the cheese may soften and start to fall apart over time. To maintain its texture, leave the cheese out to dry for two days after its saturated brine bath if you plan to store it in brine long-term.
The brine can also be used as a marinade for chicken, vegetables, tofu, grains, and legumes. It can also be added to salad dressings.
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Frequently asked questions
You will need a feta cheese kit, which includes enough culture to make 25 batches of feta, using 4 litres of milk each time. You will also need common kitchen equipment and milk.
You will need a large pot, a colander, butter muslin or cheesecloth, a knife, and a bowl.
First, clean and sterilise all equipment. Prepare a starter and heat the milk to 30°C. Add the calcium chloride solution, the starter, and the lipase solution, then mix. Cover and let ripen for 60 minutes. Gently stir in the diluted rennet for 1 minute, then cover and let set for 60 minutes. Test for a clean break, then cut the curd into cubes. Drain the curds in the colander lined with butter muslin or cheesecloth. Tie the corners of the cloth and hang to drain for 4-5 hours. Cut the curds into blocks and sprinkle with salt to taste. Place in a covered bowl and age for 4-5 days in the fridge. Make a brine solution and place the cheese in it for 10-12 hours. Store in the fridge for 30 days.
