What To Know
- Transfer the cheese to a brine solution (1/4 cup of salt per 1 gallon of water) and let it age for at least 2 weeks in a cool, dark place.
- While traditional feta cheese crafted from sheep or goat’s milk remains the gold standard, making feta cheese with cow’s milk offers a convenient and accessible alternative.
- With its milder flavor and smoother texture, cow’s milk feta can be enjoyed in a variety of culinary applications, bringing a touch of Mediterranean charm to your dishes.
Feta cheese, an iconic Greek delicacy, is traditionally crafted from sheep or goat’s milk. However, for those who prefer a more accessible option, the question arises: can you make feta cheese with cow’s milk?
The Answer: Yes, but…
The answer is yes, you can make feta cheese with cow’s milk. However, it’s important to note that the resulting cheese will have a slightly different flavor and texture compared to traditional feta.
Differences between Traditional Feta and Cow’s Milk Feta
Flavor
Traditional feta cheese has a distinctive tangy and salty flavor due to the presence of lactic acid bacteria and the use of sheep or goat’s milk. Cow’s milk feta, on the other hand, tends to have a milder and less complex flavor.
Texture
Traditional feta is typically crumbly and slightly grainy, while cow’s milk feta can be smoother and creamier. This difference in texture is due to the lower fat content in cow’s milk compared to sheep or goat’s milk.
How to Make Feta Cheese with Cow’s Milk
Despite the slight variations in flavor and texture, making feta cheese with cow’s milk is a relatively straightforward process. Here’s a step-by-step guide:
Ingredients:
- 1 gallon of whole cow’s milk
- 1/4 cup of mesophilic starter culture
- 1/8 teaspoon of rennet
- 1/4 cup of salt
Instructions:
1. Warm the milk: Heat the milk to 86°F (30°C) in a large pot.
2. Add the starter culture: Sprinkle the starter culture over the milk and let it sit for 30 minutes.
3. Add the rennet: Dissolve the rennet in 1/4 cup of cold water and add it to the milk. Stir gently and let it sit for 1 hour, or until the milk has set into a firm curd.
4. Cut the curd: Using a sharp knife, cut the curd into 1-inch cubes.
5. Heat the curd: Gradually heat the curd to 90°F (32°C) over the course of 30 minutes.
6. Drain the whey: Line a colander with cheesecloth and pour the curd into it. Let the whey drain for 2 hours.
7. Salt the cheese: Sprinkle the salt over the cheese and let it sit for 24 hours.
8. Age the cheese: Transfer the cheese to a brine solution (1/4 cup of salt per 1 gallon of water) and let it age for at least 2 weeks in a cool, dark place.
Benefits of Making Feta Cheese with Cow’s Milk
- Accessibility: Cow’s milk is more readily available than sheep or goat’s milk, making it a more convenient option.
- Cost-effective: Cow’s milk is generally less expensive than sheep or goat’s milk.
- Dietary restrictions: Cow’s milk feta is suitable for individuals who are allergic or intolerant to sheep or goat’s milk.
Pairings and Uses for Cow’s Milk Feta
Cow’s milk feta can be enjoyed in a variety of ways:
- Salads: Crumble over Greek salads, Caesar salads, or mixed greens.
- Sandwiches: Add a salty twist to sandwiches and wraps.
- Pasta: Combine with pasta, olives, and tomatoes for a flavorful dish.
- Appetizers: Serve with crackers, bread, or vegetables as part of a cheeseboard.
Takeaways: A Versatile and Accessible Delicacy
While traditional feta cheese crafted from sheep or goat’s milk remains the gold standard, making feta cheese with cow’s milk offers a convenient and accessible alternative. With its milder flavor and smoother texture, cow’s milk feta can be enjoyed in a variety of culinary applications, bringing a touch of Mediterranean charm to your dishes.
Questions We Hear a Lot
Q: How long can I store cow‘s milk feta cheese?
A: Cow’s milk feta cheese can be stored in the refrigerator for up to 2 months.
Q: Can I make feta cheese with skim milk?
A: No, skim milk does not contain enough fat to produce a firm curd. Whole milk is required for feta cheese production.
Q: What is the difference between Greek feta and cow’s milk feta?
A: Greek feta is made from sheep or goat’s milk and has a sharper flavor and crumblier texture compared to cow’s milk feta.
Q: Can I use cow’s milk feta in recipes that call for traditional feta?
A: Yes, cow’s milk feta can be substituted for traditional feta in most recipes. However, keep in mind that the flavor and texture may vary slightly.
Q: Is cow’s milk feta a good source of calcium?
A: Yes, cow’s milk feta is a good source of calcium, providing approximately 10% of the daily recommended value per serving.
