MAKE IT YOURSELF
Cheesemaking is a lot of fun and makes for a great weekend project. Like sourdough and other fermented things, it takes time but not much of your own time. We’re not experts at all – a few years ago after a cheese-kit purchase we tried our hand at mozzarella, haloumi, ricotta and burrata, but lockdown sparked a desire to get some curds going again. This is a simple feta recipe that calls for vegetable rennet – you’ll find this online or in some speciality food stores like Bin Inn or Farro. Other than that you just need a clean kitchen, a thermometer, a few ingredients and a chunk of time. FETA
MAKES APPROXIMATELY 300G / PREPARATION 1 HOUR 15 MINUTES PLUS UP TO 24 HOURS RESTING, DRAINING, PRESSING TIME OVER 3 DAYS
2 litres full-cream milk
2 tablespoons natural yoghurt ¼ teaspoon vegetable rennet
¼ cup non-chlorinated water fennel seeds, dried oregano, chilli flakes,
caraway seeds (optional)
FOR THE BRINE
700ml non-chlorinated water 70g salt
1 teaspoon white vinegar
Place the milk in a large pot and gently heat to 40°C, stirring constantly to ensure it doesn’t burn. Add the yoghurt and mix well. Remove and set aside in a sink of warm water for an hour. Whisk the rennet into the ¼ cup water and pour into the milk mixture. Stir well to combine, then cover the pot and set aside overnight – it’s important that you don’t touch the mixture, just let it thicken.
The next morning, insert a clean knife into the cheese mixture – it should be firm and wobbly and if you move the knife gently from side to side, the cut from the knife should fill with whey. Use a long clean knife to cut the cheese curd into even-sized cubes and set aside for 5 minutes while you prepare something to scoop the curds into. You will need a mould that can drain the liquid from the curds, so you could use a colander, a plastic cheese mould, a container with holes in it – just make sure what you use is clean, non-corrosive and food safe.
Sit the mould over a bowl, scoop in the curds to allow the whey to drain (the whey can be used in bread making – we like it in focaccia and flatbreads – and in any baking that calls for water, and it can be frozen and used later.) Cover and set aside for 2-3 hours. Once drained, gently flip the moulded cheese into a clean cheesecloth, muslin or thin tea towel. Tie up the cloth and place in a colander, on a sushi-rolling mat or a cheese-draining mat. Place a weight on top (we used a container filled with big stones but a stack of small plates or boards will do) to help press the cheese overnight.
The next day, combine the brine ingredients in a large jug. Unwrap the cheese from its cloth and cut into cubes or slabs. Place in a container, cover with the brine and put in the fridge. The feta will be ready to eat after a few hours in the brine solution. It will last in the solution in the fridge for up to four weeks.
BAKED FETA WITH HONEY, DRIED MINT & PICKLED FRESH APRICOTS SERVES 4-6 AS A SNACK / PREPARATION 10 MINUTES / COOKING 20 MINUTES
300g feta
1 tablespoon extra virgin olive oil 2 tablespoons honey
1 teaspoon dried oregano
1 teaspoon dried mint
1 teaspoon red pepper flakes (optional) 1 teaspoon cracked black pepper 2 apricots, diced
2 tablespoons white wine vinegar ½ teaspoon salt
1 teaspoon chilli flakes lemon zest, to serve fresh mint, to serve
Place the feta in an ovenproof dish and drizzle with oil and honey. Sprinkle over the dried herbs, red pepper flakes if using and pepper. Bake at 170°C for 20 minutes or until soft and heated through. While the feta bakes, mix the apricots with the vinegar, salt, chilli flakes and 1 tablespoon of water. Remove the feta from the oven and set aside for a moment to cool slightly, then top with apricots, lemon zest and mint. Serve with crackers, toasted bread or flat breads. Leftovers will make a nice accompaniment for tomatoey chickpeas on toast for breakfast the next day.
TRY THESE TOO... Feta, rice & jalapeño-stuffed green peppers
Mix cooked, cooled rice – any type works – with finely sliced parsley, dill and coriander (or any leafy herbs you have), crumbled feta, finely sliced garlic and diced pickled jalapeños. Add a couple of tablespoons of unsweetened yoghurt or sour cream, olive oil, lemon zest and a good pinch of hot paprika. Season well, then scoop into halved peppers and top with a grated hard cheese. Roast or barbecue until peppers are soft and blistered and the rice is hot.
Sherry vinegar-roasted zucchini with feta & currants
Thinly slice some zucchini and sprinkle with salt. Leave for 30 minutes for the salt to draw out some moisture from the zucchini. Dab off all the moisture and add slices to a roasting dish with olive oil, sherry vinegar, a sprinkle of raw sugar and plenty of cracked black pepper. Roast until zucchini slices are soft. Remove from oven and top with feta and currants while still warm. Eat with bread and salad greens for a light meal, or makes a great side dish for chicken or fish.