Feta Cheese normally made from goat's milk can be made with cow's milk. In fact most of the Feta Cheese that is sold within supermarkets is actually made from cow's milk. Here is a simple recipe that will show you how you can make Feta Cheese from cow's milk from the comfort of your own home. The best part is most of ingredients you might already have on hand.
- 1 gallon of cow's milk
- 1 1/2 cups salt
- Cooking thermometer
- 1 tbsp. plain yogurt
- 1/2 tablet of rennet
- Pour the gallon of cow's milk into a large saucepan, and heat until the temperature reaches 85 degrees. Once the temperature is at 85 degrees add in the plain yogurt, and whisk until the yogurt is completely mixed with the milk. Remove the saucepan from the stove, and let the mixture set for approximately 2 hours.
- Take the rennet tablet and dissolve it with 3 or 4 tbsp. of cold water, and whisk the mixture into the milk. Stir the milk mixture with the rennet added for approximately 6 minutes. Again you need to let the mixture set for approximately 2 hours or until the curd on the top is firm enough to be cut with cleanly with a knife. Taking a knife cut the curd into cubes, and allow the curds to set for approximately 10 minutes.
- Gently stir the curds, and if there are pieces that are bigger than the diced sizes you can cut them at this time. Allow the curds to sit again for approximately 1/2 hour, and stir occasionally.
- The next step is to drain the whey from the Feta Cheese by pouring the mixture into a colander, which will be lined with cheesecloth. Tie the corners of the cheesecloth into knots, and let the curds drain for approximately 5 hours.
- Next take the curds and place them in a rectangular shallow container or pan that has a tight-fitting lid. Cover the container or pan and refrigerate the Feta Cheese for approximately 1 1/2 hours. Once this is done, take the Feta Cheese out of the pan or container and cut into 1 inch cubes.
- Now you need to make a brine by dissolving the salt within a quart of warm water, and chill. Soak the 1 inch cubes within the cold brine for 6-30 days depending on your flavor preference. The longer the Feta sits the more crumbly the texture will be.
- When the Feta is ready, remove it from the brine and pat dry using paper towels.
- Refrigerate any unused Feta within an air tight container.