How to make Persian Feta aka Marinated Feta

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Ricotta is lower in fat and can provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

dried mint

🥗Healthier: fresh mint

💰Cheaper: none

Fresh mint provides a brighter flavor.

black pepper

💰Cheaper: none

Black pepper is essential for flavor.

sumac

💰Cheaper: none

Sumac adds unique tanginess.

Sanitize all your equipment.

Pour 8 liters of whole cow's milk into a pot.

Whisk the cream back into the milk if using unhomogenized milk.

Clip a thermometer to the pot and turn on the heat.

Heat the milk to 30 degrees Celsius (86 Fahrenheit).

Add 1/4 teaspoon of lipase diluted in 60 milliliters of non-chlorinated water and gently stir it in.

Allow the milk to cool slightly, then check the temperature.

Sprinkle 1/8 teaspoon of mesophilic starter culture over the milk and let it rehydrate for 5 minutes.

Stir the starter culture into the milk for about 1 minute.

Allow the milk to acidify for 1 hour, stirring occasionally.

After 1 hour, check the temperature and add 2 milliliters of calcium chloride while stirring.

Add 2 milliliters of single strength liquid rennet and stir for no more than 1 minute.

Cover the pot and let it set for 1 hour to coagulate.

Check for a clean break after 1 hour; if not, wait another 10 minutes and check again.

Cut the curds into 1.25 centimeter (1/2 inch) cubes using a curd cutter.

Allow the curds to heal for 5 minutes.

Gently stir the curds for 20 minutes while maintaining the temperature at 30 degrees Celsius (86 Fahrenheit).

After 20 minutes, allow the curds to settle for 5 minutes.

Line a colander with boiled cheesecloth and pour the curds into it.

Allow the curds to drain for 5 minutes.

Transfer the curds into a large feta basket lined with cheesecloth.

Press the curds down with your hands to remove some whey.

Top with another basket and place 4 liters of water (4 kilograms or 8.8 pounds) as weight on top.

Press for 30 minutes, then turn the cheese over and press again for another 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens