Feta marinated at home with "Feta" sourdough

[Additionally]

Feta marinated at home with "Feta" sourdough

Category: Dairy and egg dishes

Ingredients
Milk (I have a village)	10 liters
leaven	1 package (0.5 gr)
milk-clotting enzyme Renin	1 package (1.2 gr)
Additionally
salt	taste
olive oil	taste
chilli
basil
parsley
garlic
thermometer probe
mold for cheese

Cooking method

• 1

  From the moment of milking, milk must be kept in the refrigerator for 6 (in the hot season!) - 24 hours. Or pasteurize fresh milk and keep it in the cold for 12-24 hours. I used unpasteurized milk because I am confident in its quality. How to pasteurize, see notes.

• 2

  Bring the milk to a temperature of 36 degrees over the slowest heat.

• 3

• Pour the leaven over the entire surface and mix gently. Leave the bacteria to "work" for 20-30 minutes.

• 4

• Dissolve the enzyme in 30 milliliters of cold boiled water. Add to sourdough milk.

• 5

  Add the enzyme to the sourdough milk. Stir gently from top to bottom for no more than 10 seconds. Cover and leave until clot forms for about 40-60 minutes.

• 6

  During this time, the milk should turn into a dense "jelly". The readiness of the curd is evidenced by a layer of serum of 1-2 millimeters along the sides of the pan.

• 7

  Cut the curd into cubes about 1 * 1 centimeter. Cover and leave for 10-15 minutes.

• 8

  Now you need to carefully mix the cubes. Slowly, again on minimal heat, heat the mass to 37-38 degrees. Stir very gently at first, breaking up large pieces. When you notice that the "grains" have become denser, stir more often and more intensively.

• 9

  This is how they should look.

• 10

  Cover and leave for 10 minutes. After 10 minutes, the whey will rise and the curd will fall to the bottom. The serum must be drained.

• 11

  Transfer the grain to the cheese basket.

• 12

  Leave until the whey stops draining.

• 13

• If you like thicker cheese, then turn the head over and put a weight of 1-2 kilograms on it for 30 minutes.

• 14

• Remove the cheese from the basket and cut into cubes about 2 * 2 centimeters.

• 15

  Salt to taste, good, but stir gently. Leave at room temperature for 6-8 hours, preferably stir occasionally. The released serum, you can see it in the photo, do not drain.

• 16

  Now you can add any spices and herbs, pour in some oil and mix. The butter should cover the cheese on all sides.

• 17

  FETA is pickled for at least 6 hours, and preferably for two days.

• The longer the cheese is marinated, the more regular structure it acquires. In the process, you can taste the cheese and choose the marinating time to your liking. This cheese can be stored for up to two weeks. If you want to store cheese for more than two weeks, then the cheese must be completely filled with butter or brine (for 1 liter of cold boiled water, 100-150 grams of rock salt without iodine).
• 
• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

family or company

Note

I buy cheese starters at a specialty store. This cheese is prepared according to the instructions for this type of cheese. I forgot to weigh.

Cheese Is a food product produced from milk by coagulation of proteins, processing of the resulting protein curd and subsequent ripening of the cheese mass. When ripe, all the constituent parts of the cheese mass undergo profound changes, as a result of which flavors and aromatic substances accumulate in it, the consistency and pattern characteristic of this type of cheese are acquired.

Among food products, cheese is one of the first in terms of nutritional and energy value.The nutritional value of cheese is determined by the high content of protein, milk fat, as well as mineral salts and vitamins in well balanced proportions and an easily digestible form. 100 g of cheese contains 20-30 g of protein, 32-33 g of fat, about 1 g of calcium, 0.8 g of phosphorus. Cheese contains a large amount of free amino acids, including all essential ones.

Cheese production is based on an enzymatic-microbiological process, the course of which depends on the physicochemical properties of milk, the composition of the starter microorganisms, their ability to develop in milk, in a curd and cheese mass and the conditions of the technological process.

MAIN STAGES OF CHEESE PRODUCTION TECHNOLOGY

In general, the production process of rennet cheeses can be represented by the following diagram:

preparation of milk for processing;
clotting milk;
processing of curd and curd;
molding and pressing of cheese;
cheese ambassador;
ripening of cheese;
preparation of cheese for sale (packaging, labeling, packaging and transportation);
storage.
Preparing milk for cheese making
The purpose of the preparation is to ensure the composition and properties of milk necessary for the production of cheese.
Preparation of milk for clotting includes the following technological operations: reservation and maturation of milk, its normalization, pasteurization of normalized milk, cooling to the clotting temperature, introduction of bacterial starter culture, calcium chloride and rennet.
Pasteurization
With proper adherence to the pasteurization regime, 99.9% of the entire microflora of raw milk perishes, including those that are pathogenic and harmful for cheese making - Escherichia coli and mamakokki.
Pasteurization temperature - time / minutes
61 30
63 13
68 1
71 16-20 sec
Milk must be pasteurized at home for no more than three liters, cooled in an ice bath, i.e. ice or ice + water, and cooled as quickly as possible, because otherwise calcium breaks down and later the cheese swells and begins to crumble. At the enterprise, milk is cooled within 24 seconds. It is better to chill the milk in two ice baths so that it cools faster.
Thermal processing of milk reduces its cheesiness. Since in the process of milk processing the amount of lactic acid microflora also decreases after pasteurization, a bacterial starter is added to it (pure cultures of lactic acid bacteria). To increase the content of calcium ions in milk and ensure its normal clotting, calcium chloride is added to milk.
If the milk is pasteurized correctly, the milk is chilled very quickly, then the loss of calcium is minimal, but this is achieved only in production.
At home, add calcium 1-4 grams per 10 liters of milk.
Sources: Cheesemaker's Guide,

[ang-kay]

ang-kay, Angela, bravo: bravo: what a beauty, you are smart

[ang-kay]

ang-kay, Angela, as everything is clear, well done.

[Angela]

Angela, thanks for the master class. Everything is very clear with visual photographs.

I especially thank you for the informative note - I found answers to many of my questions

Good luck in the competition

: drinks_milk: I really respect cheese making. I'm weak .., I tried to do it myself a couple of times. Very tasty, but "did not go". But my brother exchanged the bike show for cows and has already grown to Bree, halloumi and seasoned ..
For me, this is a feat))
Success in the competition

today I will send 1,000,000%

[ang-kay]

ang-kay, deliciously satisfying and healthy)
a cow and milk, respectively, are available, there is little left to do, read everything carefully and try this cheese making)
how much cheese comes out of a bucket of milk?)

Wonderful! It's just a little: where to buy sourdough and cheese basket?

[Angela]

All is decided! Moving to Angela as ... a cat. She has a lot of milk. I already know how to meow. It remains only to learn how to catch mice. Angela, wonderful MK!

[Sonadoric]

It remains only to learn how to catch mice.

Sonadoric, don't worry, I'll come with a mousetrap, so you won't have to catch mice ... eeeeee ... you just have to figure out who I’m going to be.can be an operator, so that Angela can conveniently upload video master classes ...

Angel, do you mind if we ... rake it up? Don't you feel sorry for the milk?

[Sonadora]

Sonadora, Svetlenki, oh well !!!!))))) so not fair!) I'm with you and I'll even grab my cow and snob you all with fresh milk, and Angela will pamper us with her cheese pies and cakes))))))

And take me with you, or maybe I will burn for something

[Inna]

Ooooh! While I was away, a decent company gathered here))) Girls, thank you for your attention and praise. A kind word and the cat is pleased

But my brother exchanged the bike show for cows and has already grown to Bree, halloumi and seasoned ..

Wo, well done. I have a camembert on the way. I'm going to do the door blue. Maybe I'm not doing it right, but I'm doing

there is little left in stock, read everything carefully and try this cheese making)

Inna, that's nothing supernatural. The main thing is good mood, raw materials and desire)

how much cheese comes out of a bucket of milk?)

Inna, never weighed feta. But decent, as for me. More than a kilogram is for sure. Recently "Poshekhonsky" did it, so there were 1200 of it somewhere.

where to buy sourdough and cheese basket?

Ludmila, yes it is full on the Internet. Type in "buy cheese starter" and you'll find it.

as ... a cat.

Manyun, there are enough of our own and neighbors' cats, just come.

do you mind if we ... rake it up? Don't you feel sorry for the milk?

Svetik, for you at least a star from the sky

I'll even take my cow with you and snob you all with fresh milk,

Innochka, I like the approach.

And take me with you, or maybe I will burn for something

Jeannette, you know that I love you ... Come just like that. And then we ourselves will think about who and what will do))))

I have a camembert on the way. I'm going to do the door blue.

Recently "Poshekhonsky" did it, so there were 1200 of it somewhere.

Girls, okay huh ??? She lists it as if she had fried the eggs, cooked mashed potatoes, stewed goulash ...

ANGELA !!!!!! I'm a complete parasite next to you. Do you ever sleep?

so to the same and mashed potatoes, and goulash, and eggs) To be honest, I sleep very little. 5-6 hours a day, when or less. From last morning until now I slept for 2 hours. I ran more than 500 km, not driving, of course, and I had to run for 4 hours. Something like this.

Added on Monday, 03 Oct 2016 06:25 PM

I'm a complete parasite next to you.

Just don’t. Three children, a husband and a third baby. You do everything around the house and cook and bake. Who is also a parasite?

[ang-kay]

ang-kay, Thank you. What a pity you can't taste all your wonderful creations!

Success in the competition

I join!

you are all so smart and workaholic, hostess and just beauties!)

Good girl !!!!
I also got carried away with cheese making this summer, how interesting it is
photos are wonderful
Thanks for the master class, Angela
received not only information, but also aesthetic pleasure

A talented person is talented in everything! It's a pity I didn't come up with it, but it's definitely about you! I look at Bela with envy. I'm out of reach, but I would like to cook something like that. We're crazy, you know, yes ... I would like to pass everything through our hands. Unusually simple!

Added Monday, 03 Oct 2016 11:23 PM

Moving to Angela as ... a cat. She has a lot of milk. I already know how to meow. It remains only to learn how to catch mice.

don't worry, I'll come with a mousetrap, so you won't have to catch mice ..

I’m with you, and I’ll even grab my cow and snob you all with fresh milk

And take me with you, or maybe I will burn for something

SHA! virgins! all the vacancies of cats and even mice, and even door handles are filled with me for a dozen years in advance
so if you watch me, I’ll look through the keyhole ... they say it’s even cooler

Thank you for the extraordinary beauty and deliciousness, Angela! Happy birthday and victory in the competition!

[Angelchik!]

Angelchik! You can triple from what you showed! I won't ask for it: the girls' estate is full even without me. But, if what, you know that there are cheese eaters in Siberia too.
Dor blue for me - A-a-a-a-a-a-a-a!
And here I will also congratulate you: Happy Dnyushechka, buddy !!! 🔗

I'm going to do the door blue. Maybe I'm not doing it right, but I'm doing

Anji, and to me, to me a recipe for dor blue ..., I love it. By the way, I, originally from Alchevsk-Kommunarsk, left at the age of 18. and where are you from?

[$ vetLana]

$ vetLana, Svetlana, dopleta, Larissa, Mikhaska, Irina, thanks, my good and for the kind words, and for the congratulations)space, lydia, Tumanchik, Irishkin, and thank you)))

vacancies for cats and even mice, and even doorknobs are filled with me for a dozen years in advance
so if you watch me, I’ll look through the keyhole ... they say it’s even cooler

Irishkin, do not be greedy, there is enough space for everyone

I will not ask:

Ira, I'm glad to everyone)))

Dor blue for me - A-a-a-a-a-a-a-a!

I love him too. But I'll see what I get)

Added on Tuesday 04 Oct 2016 11:03

and me, me recipe for dor blue ..., I love

Ludmila, it also needs not only sourdough, but also mold bacteria. So, search online stores. They attach the recipes to their products)

originally from Alchevsk-Kommunarsk, she left at the age of 18. and where are you from?

It seems to me that I once told you? I'm from Starobelsk. This is on the other side of Lugansk, to the north.

Angela .... Happy holidays to you. Long summer !!!! Health and endless energy.

And now a question about the recipe .... Only homemade milk is good or you can take a chance from some store. I read about pasteurization and enrichment of milk with calcium ... That is, it is theoretically suitable ..... But still, the feeling that homemade and store milk is two different milk does not leave.

[Marina]

Marina, Thank you)
Of course, homemade milk is better, but store milk is also suitable if it is not powdered. How do you know? This is only on the faith of the manufacturer. Therefore, it is still homemade and then only if the seller is conscientious. It happens that both soda and water are in milk.
Can someone from the cheese makers tell me? We have a great many of them here.

interestingly, it turns out a marinade with fresh herbs, I usually do with dry herbs. and I do not cut into cubes, but into slices, so that it fits comfortably on the bread.

[Kira]

Kira, this is already a matter of taste.

[Angela,]

Angela, Happy belated birthday!!! May your life always be as tasty and beautiful as your recipes!
Good luck with the competition!

[Elena]

Elena, thank you very much for your congratulations and wishes)