The most delicious feta cheese
Our tips and secrets are always tasty and, most importantly, useful. for good health. For example, you know how to make feta cheese at home conditions? And we know, and teach. Your main dishes in Easter a week will complement homemade cheese. And will remain on the menu forever.
Homemade feta cheese. How to cook cheese yourself? 
Homemade feta cheese recipe is considered the easiest. For beginners “cheese makers” is a super prize, at least for the desire to surprise home cheese of own preparation. You will succeed! AND it will take nothing at all – 2 hours of simple fuss on the kitchen and three days to cook, that is, a streak.
Tip: Buy pepsin. It is an enzyme for cheese, without which you won’t make cheese. After all, at the core “cheese making” is the principle of coagulation of milk. And this rennet enzyme (pepsin) can either in a regular pharmacy, or vet. pharmacy (powder) buy or order online. Now with this problem no. Packs in 1 gr. enough for almost 100 liters of milk, so for three liters of milk powder need literally a little (on tip of the knife) – this is 0.08g.
To make homemade cheese for you will need:
- Milk (only natural and only “raw”) – about 3 l
- Pepsin – 0.008g.
- Salt (take fine grinding “Extra) – to taste. There are lovers salted feta cheese, and there are adherents of almost fresh product.
You can cook homemade feta cheese like this:
Pour milk (preferably in enameled dishes) and a little heat up. Then it must be passed through a milk frother. Gurus from cheese making say that the temperature should be 36-40 °. If there is no thermometer, and just like that, for good, use the secret of “grandmothers.”
Secret: heat milk to temperature, while “endures the hand.” If you overexpose, the cheese will become harder, but it will be like rubber.
Remove from heat and, stirring milk constantly, add pepsin. Mix again and let it stand for forty minutes on the kitchen. Without removing anywhere.
You will see a clot. Cut it with a knife into small sticks. Let lie down for about 15 minutes. Then “break” thoroughly and knead mass. You should get a lot of whey, anyway – more than a bunch. Yes, cheese will be only 300 grams. But it’s natural product, without obscure additives.
Lay the future feta cheese on cheesecloth in a colander, salt, mix, sweat wrap with gauze and squeeze something for an hour. Turn over periodically.
Remove the cheesecloth and dip the feta cheese in a 20% salt solution. Put everything in the refrigerator for three days. If you hold longer, eat risk of bitterness. Do not allow this.
Tasty ideas
Tip: boil the whey and use it as an ingredient dough, face masks.
