When I made this Feta cheese, I used no expensive resources. All I used was a packet of cow milk and absolutely no rennet.
The reason is that buying a packet of feta is expensive, what if we do not like it?
Similarly, I did not want to buy rennet. What if I forget it's in my pantry? And frankly, do I have the time and patience to attend to the different procedures that cheesemaking calls for?
When researching Greek recipes, I kept coming back to feta. So, I decided to search for a simple recipe that is adapted to Indian taste.
But first, let us see what feta is…
Feta is a soft but tangy and salty cheese with no skin and few cuts. It is made from sheep's milk or a sheep and goat milk mixture. In Europe, feta is made partly or wholly of cow's milk.
When sampled, high-quality feta should have a creamy texture and aromas of ewe's milk, butter, and yoghurt. The taste is tangy, slightly salty, and mildly sour, with a spicy finish that recalls pepper and ginger and a hint of sweetness.
Feta has multiple uses as a table cheese, in salads, pastries. If these options are insufficient, serve it cooked or grilled with a sandwich or an omelette.
The main ingredients are curds/yoghurt, herbs and extra virgin olive oil.
Okay, we say Cheeses are not good, especially in Old Age, but isn't moderation the keyword at all ages? Granted, cheeses are salty, so they are not too good for people with hypertension and heart issues. But still, they are a good source of calcium and protein. Like I said, moderation is the key, and consult your doctor.
The other cheeses I have tried making are Mascarpone Cheese, Quark Cheese, Ricotta Cheese.
My Feta is from here.
Homemade Feta Cheese
Ingredients
- 400 grams yoghurt made from skimmed milk
- 4-5 tablespoons Extra-Virgin Olive Oil
- Herbs like garlic,oregano, chilli flakes sage
- salt Coarse, to taste
Instructions
- Hang the curds in a muslin cloth for over 2 days.
- Now transfer the cheese in a jar and leave it for another 2 days. (I put it in fridge when I left to work and got it out in the night).
- Make small balls of the hung curds and transfer to a jar in which you have added the oil, and herbs of your choice.
- Add salt to the jar. It is better to add a little less salt.
- Use after one day in sandwiches or in salads.
Swati says
Never knew making feta at home will be so easy.. loved this simple and a quick recipe to make feta at home. Lovely share.
ArchanaPotdar says
Thanks, Swati.
Mayuri Patel says
Like your version of feta, a quick and easy recipe but am sure cannot replace the authentic stuff.
ArchanaPotdar says
No Mayuri authentic feta is authentic feta nothing can beat it. This juggad is perfect for me as many times we suddenly want feta which the supermarket may not stock or is so expensive we rather discard the idea of feta. Plus it stops my last minutes runs to the market.
Priya Srinivasan says
oh wow never knew it is so easy to make feta at home. Love the beautiful specks of spices in that ball of cheese. Will definitely try this recipe!
ArchanaPotdar says
;D you knw me and my Jugaad.Try it.
Radha says
I use feta often but never tried making it at home. Now that I have this recipe, I do not have to buy feta anymore. Thanks for the recipe.
ArchanaPotdar says
Thanks, Radha.
Kalyani says
That's an easy, if I may add inexpensive way, to make homemade feta cheese, Archana. Absolutely doable - let me get the homemade yogurt strained now
ArchanaPotdar says
😀 most welcome.I often do these jugaad saves me money and runns to the supermarket taht may not have what I need.
Neha (My Culinary Expressions) says
Archana what an easy way you have come up with, to make feta cheese. We occasionally use feta cheese for salads. Hence forth, no more last-minute hopping to the stores or hurried online orders. I would happily try your homemade version instead.
ArchanaPotdar says
😀 thanks, Neha. This is my desi juggad as there are times we cannot source some.