Feta cheese is a delicious and versatile cheese that adds a fresh and tangy twist to any dish. Traditionally made with sheep’s milk, feta cheese is known for its crumbly texture and salty flavor. However, instead of using sheep’s milk, you can make your own feta cheese using lemon juice as an alternative coagulant. This homemade version of feta cheese is not only easy to make but also a great option for those who are lactose intolerant or prefer a lighter cheese option. In this article, we will guide you through the steps of making feta cheese with lemon juice, so you can enjoy this delightful cheese at home.
Ingredients
1. Milk
To make feta cheese, you will need milk as the main ingredient. You can choose between cow’s milk or goat’s milk, depending on your preference. Both types of milk will yield delicious results, so it’s up to you to decide which one you prefer.
2. Lemon Juice
Lemon juice is the alternative coagulant that will help turn the milk into cheese. It acts as a natural acid, causing the milk to curdle and separate into solids (curds) and liquid (whey). Freshly squeezed lemon juice is the best choice for this recipe.
3. Salt
Salt is an essential ingredient in feta cheese as it adds flavor and helps preserve the cheese. Choose a high-quality salt, such as sea salt or kosher salt, for the best results.
Equipment
1. Large Pot
You will need a large pot to heat the milk and lemon juice mixture. Make sure the pot is big enough to hold the milk and allow room for stirring.
2. Thermometer
A thermometer is crucial to monitor the temperature of the milk. It should be able to measure temperatures up to 200°F (93°C).
3. Cheesecloth
Cheesecloth is used to strain the curds from the whey. It allows the liquid to pass through while retaining the solids.
4. Colander
A colander is necessary to hold the cheesecloth and strain the curds.
5. Cheese Mold
A cheese mold helps shape the feta cheese into a desired form. You can find cheese molds in various shapes and sizes, depending on your preference.
Instructions
Step 1: Heat the Milk
Pour the milk into a large pot and heat it over medium heat. Use a thermometer to monitor the temperature until it reaches 86°F (30°C).
Step 2: Add Lemon Juice
Once the milk reaches the desired temperature, remove it from the heat and slowly pour in the lemon juice. Stir gently to distribute the lemon juice evenly throughout the milk.
Step 3: Allow Curdling
Cover the pot and let it sit undisturbed for about one hour. During this time, the milk will curdle, and you will see the formation of curds (solids) and whey (liquid).
Step 4: Cut Curds
After one hour, the curd should be set. Use a long knife to cut the curd into small cubes or squares. The size of the cubes will determine the texture of the final feta cheese. Smaller cubes will result in a crumbly texture, while larger cubes will be creamier.
Step 5: Heat Curds
Place the pot back on the stove over low heat. Slowly heat the curds to 108°F (42°C) while stirring gently. This will help expel more whey and further firm up the curds.
Step 6: Drain Curds
Line a colander with cheesecloth and place it in the sink or over a large bowl. Gently pour the curds and whey into the colander, allowing the liquid to drain away. Leave the curds in the colander for about 30 minutes until they stop dripping.
Step 7: Add Salt
Remove the curds from the colander and transfer them to a clean bowl. Sprinkle salt over the curds and mix gently to distribute the salt evenly. The amount of salt can vary depending on your taste preference, but a good rule of thumb is around 1-2 teaspoons per pound of curds.
Step 8: Shape the Cheese
Place the curds into a cheese mold lined with cheesecloth. Press the curds gently to remove any remaining whey and shape them into your desired form. Fold the cheesecloth over the curds and place a weight on top to help the cheese retain its shape. Let the cheese sit at room temperature for 4 to 6 hours.
Step 9: Age the Cheese
After the initial pressing, remove the cheese from the mold and unwrap it. Place the cheese on a clean, dry surface and let it age at room temperature for one to two days. Flip the cheese daily and check for any mold growth. If you notice any mold, simply scrape it off.
Step 10: Store and Serve
Once the feta cheese has aged to your liking, it is ready to be stored and enjoyed. Keep the cheese in an airtight container in the refrigerator, where it will continue to age and develop more flavor. Feta cheese can be used in various dishes, such as salads, sandwiches, pizzas, and pasta.
Making feta cheese with lemon juice is a delightful process that allows you to create a fresh and tangy cheese in the comfort of your own home. With simple ingredients and basic equipment, you can enjoy the creamy, crumbly texture and salty flavor of feta cheese whenever you desire. So why not give it a try and discover the joy of homemade feta cheese?