What can be prepared with feta. Recipes with Feta

Feta cheese is an excellent addition to various salatam (for example, Greek or Italian). He also melts perfectly. Feta can be fresh, immediately after preparation, and you can cook brines and withstand it there for more piquant taste and increase the storage period.

Ingredients

8 liters

whole cow, goat or sheep milk

not ultrapasterized

1/8 tsp

dry mesophilic-thermophilic farm soldering

1/2 C.L.

liquid rennet enzyme (calf)

dissolve in 50ml Temperature water 30-35ºС.
or the rennet enzyme in another form, in the dosage, according to the instructions on the package
use the rennet animal enzyme for this recipe

1 ½ CHL (8 ml.)

calcium chloride, 10% solution

dissolve in 50ml room water temperature

or guide the dosage indicated by the manufacturer of the drug on the package

maximum deposit dose - 2 g of dry calcium by 10 liters of milk

Brine for the Ambigus (25%)

1 kg.

middle Middle Salt

not iodized

3 l.

water boiled

1 tbsp.

calcium chloride 33%

1 tsp.

white vinegar

Storage brine (8%)

200

middle Middle Salt

not iodized

2.5 l.

water boiled

After cooking you will get: 1.2 kg of feta cheese

Equipment

10 liters

pan

enameled or stainless steel

15 liters

pan

for water bath

food thermometer

long knife

for cutting a bunch

skimmer

wooden or plastic

2 pcs. at 700

shape for cheese

with perforation, suitable basket for ricotta

on 3 l.

storage container with lid

you can use the usual three-liter bank

cheese fabric

marley or Muslin

Sterilize all the equipment before the start of cooking cheese. You can rinse it and quivel

Feta Cheese Creation Schedule (from start to finish)

First day:

• 2.5 hours on the preparation of cheese grain
• 12-15 hours (evening, night and morning) for pressing

Second day:

• 6-12 h to increase acidity
• 8 hours (night) to the cheese lounge in the salt bath

Subsequent days:

• 1-3 days per dry
• 3 weeks - 12 months on ripening in salt brine

Step-by-step recipe for cooking cheese feta

1. Slowly heat the milk on the water bath to 34 ° C, constantly stirring. In the process of heating, add calcium chloride, diluted in water, mix.
2. Turn off the heating. Sprinkle frkowing powder on the surface of milk, let me absorb moisture 3 minutes. Then blend, trying to distribute the powder throughout the volume of milk.
3. Cover the lid and leave the milk for 60 minutes.
4. Pour the enzyme dissolved in the water, mix it well throughout the volume of milk.
5. Cover the saucepan with a lid and leave for 45 minutes to coagulate milk.
   [Optional] To accurately determine the required coagulation time and obtaining a clot of the desired consistency and calculate the coagulation time by the formulaK \u003d f * m (multiplier \u003d 3, F - flocculation time in minutes). After the calculation, cover with a saucepan with a lid and leave the clutch along the remaining number of minutes.
6. Spend. If the bunch is not sufficiently dense, leave another 10-15 minutes.
7. Cut the clutch into cubes with a side of 1.5 cm.
8. Slowly stir cheese grain over the next 20-30 minutes. During this time, it should decrease in size and allocate more serum. Try to keep the temperature of 34 ° C.
9. Leave the cheese grain for 5 minutes so that it settles on the bottom of the pan. After that, remove most of the serum (so that it only slightly covered the top layer of cheese grain)
10. Large shimmer put the cheese grain in the shape. Forms need to be sterilized, but the gauze is not necessarily.
11. Leave the cheese in forms for 12-15 hours (evening, night and the next morning) for self-insulation at room temperature. If you wish to get a more dense feta, put a small weight (2-3 kg) on \u200b\u200bthe forms. Turn the cheese in the form every 2 hours (naturally, not at night).
12. Cut the cheese mass on the pieces weighing 200-400g and leave another 6-12 hours at room temperature (20-24º C) (the higher the temperature, the smallest time you need to withstand at this stage).
13. Prepare a saturated salt solution: in hot water Dissolve salt, add vinegar and calcium chloride in the specified proportions. When the salt is dissolved, cool the brine, putting it in the refrigerator and cooled to 10-12 ° C.
14. Put the Fetta slices in the brine for 8 hours. Put a container with brine in a cool place with a temperature of 10-12 ° C.
15. Remove the pieces of a fette from the brine and spread them on a drainage rug for 1-3 days for drying at a temperature of 10-12ºС. Cover the gauze from above to prevent contamination. Over the pieces of cheese 2-3 times a day so that it is uniform.
16. Prepare a brine for storing cheese (proportions are indicated above).
17. Place the dry slices of the feta in a three-liter jar, pour them with cooled brine, close the lid.
18. Feta in the brine ripens in the usual refrigerator at a temperature of 7-12 ° C from 3 weeks (the taste of cheese is soft, weakly salted) up to a year (saturated, very salty taste). Instead of brine for a fette, sea salt water uses.
19. [Optional] When the feta reached the right degree of maturity in the brine, it can be cut into small cubes and package to banks, filled olive oil with various additives to taste: for example, capers, olives, sharp pen, etc.

The most famous in the world, grade fresh cheese. It is widely used in salads and for cooking sauces.

Since ancient times, Feta was prepared by the Balkan shepherds, looking after their herds of goats and sheep, at the foothills of the Carpathians.
Cow's milk, as the feedstock, began to use already later - this is a Mediterranean tradition. And Feta so organically fit into the Greek cuisine, which we know her like a sample culinary art Ellala.

Has AOC certification (FR. Appellation D'Origine Controlee) since 2002.

Ingredients

• 5 L. milk
• 1/16 Ch.L. Mesophilic Okvaska 1.
• 1.25 ml Liquid renewed enzyme
• 0.5 ml Solution 2 10% calcium chloride

1 0.16 g Danisco Choozit MA 11 or 1/4 Ch.L. (0.56 g) Meso-1 2 10 grams of dry calcium chloride are in 100 ml of boiled water.
Store the solution in the household refrigerator.
Gone to the formation of precipitate.

Equipment

Cooking

1. You pasteurized 3. milkcool it to 33 ° C., enter Zavskaya, then mix, and leave for 60 minutes.
2. Type 50 ml of warm water in 2 tanks: in one you add a solution of calcium chloride (not granules!), In the second - coagulant (rennet enzyme / vegetarian chemical chimosine), after which, add the mixture into the pan, and mix again.
3. Now, the clutter should be evaluated. To do this, close the saucepan with a lid, and leave on 20-30 minutes at room temperature: After this time, you will see a cheese clutch - gel, under a layer of translucent serum. It must be checked on the "pure break": for this it is necessary to take a knife, and make a shallow incision "at an angle", and lift this part of the clock; If its edges are smooth, the plus location is filled with serum - this means that it is time to move to the next stage; If this did not happen, wait another 10-15 minutes.
4. Cut the clutch on cubes from the side 1.5 cm and stir the mass of 5 minutes. After - leave for 10 minutes so that the grain is settled on the bottom of the pan.
5. Drain most of the serum so that the grain looked through the surface and fill out forms. Now you can remove cheese in the refrigerator for 6-8 hours.
6. Last Stage: It is necessary to remove the forms and fold the heads in food containerwhich will be filled 10% brine four ; It is in him Feta should carry out 5-10 days.

3 It is important to remember that from the store packaged milk cheese can not be prepared - on the milk-breeding, pasteurization is carried out at high temperatures, as a result of which the protein denaturation occurs, and the bunch is simply not formed. You can purchase raw farm milk, and pasteurize it yourself, heating up to 72-75 ° C, you need to withstand 20 seconds, after which it is possible to cool as soon as possible. Also, this manipulation can be carried out at T \u003d 65-68 ° C, but it will be slightly longer - 20 minutes, it is impossible to speed up the process, because not all pathogenic bacteria will die. 4 For the preparation of 4 liters of 10% brine, you will need to dissolve in boiled water 440 grams of salt, 4 grams of dry calcium chloride, and add 2.5 ml of 9% vinegar. Brine is ready.

Feta is undoubtedly one of the most famous Greek cheeses, the origin of which is far away in history. Feta is considered one of the oldest cheeses in the world!

Previously, the mention of this cheese took place in the Byzantine Empire. Feta is closely connected with Crete located in modern Greece. The Italian traveler in the city of Candy in his letters dated 1494, it particularly mentions the process of extracting cheese in the cellars.

The word "Feta" has an interesting history of the occurrence. Translated from the Italian word Fetta means slice. Perhaps this is due to the fact that when filing, the cheese was cut into thin slices. Fetta, in turn, has a Latin origin from offa (which means bite or a piece). The word first appeared in Greek in the 17th century. According to myth, Cyclops Polyfimos was the first to prepare it. In the Delph Museum (VI century BC. E.) Artifacts also refer to the process of producing feta cheese.

The varieties of Greek cheese Feta can be found in many Balkan countries, as well as in the Mediterranean region.

In fact, Feta takes 70% of the consumption of greek cheeses. Cheese is protected by EU legislative acts, and only those cheeses that are produced in Macedonia, Frace, Fessals, Central Mainland Greece, Peloponnese and Lesbos, can officially be called "Feta". Such cheeses made in other places, for example, in the eastern Mediterranean and around the Black Sea, beyond the EU, are often called "white cheese".

To create a traditional Feta, 30% goat milk Mixed with sheep milk animals grazing in pastures in specific regions of origin. Hardness, texture and taste differ from the region to the region, but overall cheese from Macedonia and Frakia are softer and creamy, less salted with fewer holes. Feta, made in Fessels and Central Greece, has a stronger taste.

In general, Feta is cottage cheese, with salty and isolate taste. It is distinguished by his graininess. Hardness can vary from soft to semi-solid. After ripening for 2 months, feta is sold in square blocks immersed in brine. Cheese can be used as cutting on the table, adding to pizza or add to Greek salad. Great combined with olive oil, red pepper and nuts. If necessary, it can be washed with water to get rid of extra salt.

Cooking process

You will need:

• 10 liters of milk;
• ¼ ch. L;
• thermometer;
• drainage rug;

In our recipe, the cow's milk is used, but it can be replaced by goat or sheep to achieve a more traditional taste.

Preparation of milk

Before starting the process of cooking cheese, pasteurize milk. Only so you can be sure about the safety of your milk. Do not know what pasteurization is? The article describes in detail this procedure.
Now you can go directly to the recipe.

Heat milk up to 34 ° C.
After achieving the desired temperature, add a pre-activated zerovascular (¼ C.L.). About the process of activation of the starter read. Leave milk for 40-60 minutes.

Milk coagulation (coagulation)

After 40-60 minutes in the milk you need to add a renewed enzyme. To do this, dilute ½ C.L. The rennet enzyme in the glass of water temperature and pour the resulting solution into milk.
Mix milk thoroughly (about 2-3 minutes). After 10 minutes, the milk will begin to thicken. However, the whole coagulation process takes about 40 minutes from the moment of the addition of the renewed enzyme. After completing the coagulation, it is necessary to check the readiness and correctness of the received bunch. Pure compartment can be viewed.

Work with a clock, filling forms and formation of cheese heads

1. Cut the formed clutch on the cubes with a side of 1.5 - 2 cm.
2. Then, for 20 minutes, smear the cheese grain, supporting approximately the initial temperature (not scary if it falls for several degrees). Hardness yours ready cheese Depends on the time of the mixing. After mixing, give the grain to settle on the bottom for 10 minutes.
3. Before filling out forms, they must be disinfected. For this, well wash the shapes and hide with boiling water.
4. Remove the milk serum to the level of cheese grain, and then move the mass into the form.
5. Leave the mass in the form at night (8-10 hours) at a temperature of 20-22 ° C. During the first two hours, the cheese head must be turned over as often as possible. For this cheese, we need a small weight (about 1 kg), as the feta cheese is well pressed and under its own weight. During this time, Zakvash will continue to increase acidity. By the morning, the cheese should be solid enough, in addition, an acidic smell should appear (pH \u003d 4.7-4.8).
6. Now the resulting mass can be cut into smaller pieces to ensure their uniform understanding.

Association

For the preparation of the brine you will need:

• 1 liter of boiled water;
• 200 grams of cook salt.

We boil the water, add the salt, well to dissolve the salt, strain through and cool the resulting brine.

Cheese cubes Place in brine for 8 hours.

After 8 hours, remove cubes from the brine and lay them on the drainage rug. Leave for 2-3 days, maintaining a temperature of 10-13 ° C. Cheese can be covered. Blocks must be turned over several times a day, which will contribute to the uniform drying of the surface of the cheese.

Storage feta cheese in brine

Brine for storage of feta cheese is 8% brine. The brine must completely cover the cheese when stored. The ripening temperature is 10-13 ° C. Term - 30 days. Subsequently, feta cheese should be stored in brine filled at a temperature of 5-7 ° C up to the moment of use.

If when you use the cheese, you seem too salty to you, then just extinate it in milk for several hours.

Classic Feta Cheese is a popular fermented milk product, whose homeland is considered Greece. It is necessarily a sheep or goat milk, and on the consistency, it turns out a slightly crumbling semi-solid and has a soft delicate taste With light notes of lactic acid. Now this type of raw is made in almost all countries of Europe, mainly from cow Milk., and referred to as fetax or fetaki.

Calorie products are quite high for fermented products - approximately 260-270 kcal per 100 g, so it is not dietary, as it seems at first glance.

If you want to try your hand in the art of cheese, then Feta's homely cheese is the perfect option for a beginner cheese, because the process of his cooking is one of the simplest. Consider step by step with a photo of various recipes of feta cheese and learn how to do it at home.

Lazy Feta.

This instruction is very simple and contains only 2 ingredients. Exquisite is not used here. At the output, approximately 420-450 g of finished products.

You will need:

• Milk home - 2.5 l;
• Salt - 2 incomplete tea spoons.

Scheme cooking:

1. Fresh milk put in heat for 6-10 hours. During this time, it should simply hinder, but remain liquid. Make sure that it does not turn into a prostine, otherwise nothing will happen;
2. Pour it in a saucepan and put in a cold oven. We establish a temperature level of 180 degrees and warming the content within an hour. Periodically opening the door of the oven, it is necessary to follow, so that the milk does not boil. If this happens, you should slightly reduce the temperature mode;
3. During this hour, curd bunches should form on the surface. It must be moved to the colander, pre-covered by 4 times a piece of marlevary tissue;
4. Coland himself tilge and leave for 20 minutes in such a state to give serum stroke;
5. We apitate future routines on top of an incomplete tea spoon, then carefully shifted with a salt-side down into a plastic container-fitted edible film and mount the edges with a culinary plastics blade;
6. We again apologize with a lot of salt residues and put a special piston for cheese. Under the load, the product is better not to lay. If serum will be formed from above, it is worth removing it;
7. After cooling, we place the product in the refrigerator for 12 hours. After that, Feta cheese at home will be ready. He must have a lightweight salty taste. It is possible to store it in the mold, where it cooled, or in the brine, which is made from one liter of serum and three tablespoons of salt.

Such a delicious home cheese will be at all worse than the store, and its manufacture will cost much cheaper.

Feta on Zakvask

This recipe is a bit more complicated than the previous one - it uses Racing. From the specified number of ingredients, 300 g of fresh sour milk product is obtained.

You will need:

• Homemade milk - 3.5 l;
• Calcium chloride and sourdough renewed - on a quarter of a teaspoon;
• Salt - 5 large spoons;
• Boiled cold water - 200 ml.

Step-by-step cooking Feta cheese:

1. Fill the enamel saucepan with milk and warm it up to 86 degrees. To accurately measure the temperature, it is better to use a special culinary thermometer;
2. Next, add the renewed yoke and calcium chloride (each of these ingredients must be dissolved in 100 ml of boiled cool water). Chloride attaches finished product the required degree of hardness, but without it you can do without it;
3. Milk thoroughly mix, cover the saucepan with a lid and remove to heat for about an hour. This time is enough for the formation of a curl bunch, which then you need to cut the knife on the cubes of a small size and leave them to lie down in the serum another 10 minutes;
4. Next, heating the container with the resulting mass on a small flame to a temperature level of 90 degrees. In the process of heating, cottage cheese cubes carefully;
5. Assimate the colander of gauze, rolled into three layers, and fix the contents from the previous step;
6. The cottage cheese remaining on the marlevary tissue is assembled into the knot, tie and hang in a cool place over some capacity so that the serum of glass (then do not pour it). This action will take about 8 hours;
7. Ready cheese should be a bit dense and keep shape. We cut it on the plates with a thickness of about 2 cm, we apitate them and remove it into the refrigeration chamber somewhere on 7. If you do not like too salty products, you can skip this stage or reduce the amount of salt;
8. The final barcode is cutting the product to small cubes, which then need to be folded into a conventional glass jar and pour brine, which is done by mixing two sera glasses and three large spoons of salt. It prolongs the shelf life of the feta to three weeks.

FETA on sour cream and pepsin

Another option for the preparation of popular cheese at home.

You need:

• Water boiled - 250 ml;
• Milk goat - 2 l;
• Pepsin - 1 g;
• Home sour cream - 200 g

We prepare as follows:

1. Milk divide into two equal parts of 1 liters. The first half of the warm flame to a temperature of 38 degrees (for accurate measurements, we use a special thermometer), and the second we connect with the sour cream;
2. We dissolve pepsin in boiled water and pour into the milk-sour cream mixture;
3. In the enameled pan, we combine both parts of milk and put it in heat for 6 hours;
4. After this time, we drain the serum, the cheeters wrap in the gauze and put up for an afternoon for another 12 hours. The product must be well spoiled so that there is no serum surplus;
5. The finished dairy product is best stored in the brine, which consists of a teaspoon of calcium chloride and 100 g of salts dissolved in the water liter.

Feta baked in foil

With Feta you can make many original and delicious dishes. The most popular one is famous for the whole world. We offer you to prepare light fast A snack based on a gentle cheese.

Grocery list:

• FETA - 200 g;
• Olive oil - 4 tablespoons;
• One red dried pepper (acute);
• Ripe big tomato;
• Garlic - 4 teeth;
• Zestra from halves of lemon;
• Orego dried or fresh.

Preparation instructions:

1. We put the oven to heat up to a temperature of 190 degrees;
2. Fetu cut into 4 slicks and carefully soak the paper napkin from the excess moisture;
3. We put every piece on a small foil leaflet, so that it was convenient to wrap;
4. Tomatour cut into circles and lay out one at one cheese slice;
5. Finely rubbish garlic, red pepper and oregano, then sprinkle every blank. Also add and lemon zest;
6. We water the Kushan by olive oil, wrap in foil well and put in the oven for 15 minutes. On this feta cheese, baked in the oven, ready. When filing it, it can be supplemented with white bread in a brass cabinet, or to use as an independent dish.

Video: Home Feta Cheese on Kefir

Feta - the world's most famous grade of fresh cheese. She was preparing the Balkan shepherds who grazed their goats and sheep on the dried foothills of the Carpathians. Traditionally, Feta was prepared from sheep and goat milk and stored in brine. Gradually, Feta was greatly distributed in Greece and on the Islands of the Mediterranean Sea, where it was already done from cow's milk.

Feta cheese is made of sheep or goat milk, has white or cream, Pleasant curd smell and loose crumbly structure. Cheese is perfectly combined with vegetables and herbs, which is successfully used when cooking greek salat or any salad with fresh vegetables And herbs. Feta has a sufficiently dense structure. And although this cheese can easily break into the pieces with your fingers, it is impossible to smear it on bread or cut off a thin slice. In Russia, the infusion of the fette is Brynza.

Equipment

Ingredients

• 5 liters of milk
• 1/4 Ch.L. lipase (0.25 g) dissolved in 20 ml of water (dissolved in advance and give 20 minutes to stand)
• 1/16 Ch.L. Mesophilic Rod MM 101 or mm 100, also
• 1/4 Ch.L. calcium chloride solution (dissolve in 50 ml cold water)
• 1/4-1 / 2 Ch.L. Liquid rennet enzyme (dissolve in 50 ml of cold water). If you use lipase, take 1/2 C.L. The rennet enzyme, if you do not add lipase, there will be enough 1/4 tsp. rennet enzyme.

Recipe

1. Pour milk into a saucepan, bring to a temperature of 33c. Add lipase and mesophilic starter, mix well and leave for 60 minutes.

2. If milk has cooled, heat the milk to 32c, constantly stirring. Remove the saucepan from the fire, add calcium chloride and the rennet enzyme pre-dissolved in water, and mix well for 30 seconds.

3. Cover the saucepan with a cover or towel and leave for 40 minutes.

4. Check the boost formation. Clean bunch of serum branch must be achieved. If this has not yet happened, leave for another a few minutes.

5. Cut the clutch on the cubes with a side of 1.5 cm. Slowly interfere with 20 minutes. Leave for 10 minutes to bunch donkey.

6. Large shimmer shift the entire clutch into a shape for cheese or colander with small holes.

7. Leave the Feta in the form at night at a temperature of 20-22c.

8. Remove the cheese, cut to large pieces And put in 10% brine for 8-10 hours.

9. After that better cheese Remove and fold into the food container, otherwise it will become mild and casual. To prevent this chloride calcium in the brine.

10% brine: dissolve 100 g of salt (ordinary cooking, you can not take a naval or iodized salt) in 1 liter of warm water. Cool down. Brine can be used several times. The solution is strong enough, you can make a brine less salted by adding 50-60 g of salts per liter of water.