How to make feta at home

In Greece, it's a symbol of local cuisine. A veritable flagship, displayed in every restaurant, trattoria, and small eateries, and ever-present in the homes of locals. We're talking about feta, the Greek cheese that blends goat milk and sheep's milk, with an unmistakable flavor. And with some important nutritional properties: Feta, in fact, contains proteins and calcium, has 55 percent water, and for these characteristics it is an ideal cheese in diets.. Especially to accompany the saladsBut you can also make feta at home, by yourself, and with a very simple procedure.

Ingredients

(For 4 people)

5 liters of whole milk
125g of whole natural yogurt
½ teaspoon rennet
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Preparation

Heat the milk until it reaches 38˚C, add the yogurt and continue cooking for another 15 minutes, covering the pan with a lid.
Turn off the heat and add the rennet. Let the milk coagulate for about half an hour until it becomes jelly-like.
Cut the curdled milk into 5 cm squares, cover with the lid and leave to rest at room temperature for at least 10 hours.
After this time, using a slotted spoon, transfer the coagulated milk into the appropriate mold and leave it to rest in the refrigerator for another 10 hours, stirring it occasionally.
After 10 hours, take the cheese out of the mold, salt it, and then store it in the refrigerator for another 15 days before eating it.

Feta: the recipe for making it at home

How to make feta at home

Ingredients

Preparation

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