Mad Millie’s Marinated Fetta Cheese

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Mad Millie's Marinated Fetta Cheese
How to Make Marinates Feta Cheese
  1. Heat the milk to 95°F (35° C) while stirring. Then remove the pot from the heat.
  2. Sprinkle in the citric acid and then the diluted rennet. Stir for 1 min.
  3. Allow to set for 30 min.
  4. Cut the curd with a long knife into 1 inch cubes (2,5 cm) and leave to sit undisturbed for 5 mins.
  5. Stir gently for 1 min then leave to sit undisturbed for another 5 mins
  6. Line a colander with cheese cloth and slowly pour the curds and whey into the cheese cloth lined colander.
  7. Tie the corners of the cloth together and hang on a tap over the sink. Leave to drain for 30 mins.
  8. Transfer the cheese cloth holding the curds into the cheese mold and place the mold into the ceramic cheese pot to drain.
  9. Place the pressing plate on top of the cheese curd and place the cloth corners on top of the plate
  10. Fill a suitable sized jar or bowl with water to use as a weight ( need apprize alb weight (3.5 kg). Place this on top of the pressing plate and press the chess for 1-2 hrs, until firm.
  11. After pressing, remove the cheese mold from the cheese pot. Rinse the cheese pot and use it to prepare the salt brine by dissolving 3.5 oz (100 g) of cheese salt in 2 cups of cool water.
  12. Remove the cheese from the chess mold and cut into 1.2 inch (2.5 cm) cubes.
  13. Transfer the cubes back into the mold and place the mold inside the cheese pot with the salt brine.
  14. Leave the cheese in the brine for 30 mins until the cheese becomes firmer and salty in taste.
  15. Remove the cheese from the brine and pat dry with a paper towel before putting the cheese into the jar
  16. Add all the herbs to the jar then cover with oil and seal the jar.
  17. Marinate the chess for at least 1 week in the fridge.
  18. Store the marinated cheese in the fridge and eat within one month.
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