What To Know
- Use a thermometer to monitor the temperature of the milk.
- Cover the cheese with cheesecloth and place it in a cool, humid environment.
- Store the cheese in an airtight container in the refrigerator for up to 2 months.
Craving the zesty tang of homemade feta cheese? Look no further than this comprehensive guide on how to make feta cheese with lemon juice. This simple yet rewarding process will empower you to create your own artisanal cheese in the comfort of your kitchen.
Ingredients
- 1 gallon whole milk
- 1/4 cup lemon juice
- 1/2 teaspoon salt
Equipment
- Large pot
- Thermometer
- Cheesecloth
- Colander
- Mold or cheesecloth-lined basket
Instructions
1. Heat the Milk:
Pour the milk into a large pot and heat it over medium heat. Stir occasionally to prevent scorching.
2. Reach the Ideal Temperature:
Use a thermometer to monitor the temperature of the milk. When it reaches 86°F (30°C), remove it from the heat.
3. Add Lemon Juice and Salt:
Gradually whisk in the lemon juice and salt until well combined. The milk will begin to curdle and separate into curds and whey.
4. Cut the Curds:
After 15-20 minutes, the curds will have formed. Use a sharp knife to cut them into small cubes, about 1/2 inch in size.
5. Heat the Curds:
Return the pot to medium heat and gradually raise the temperature to 105°F (41°C). Stir the curds gently to prevent sticking.
6. Drain the Whey:
Line a colander with cheesecloth and pour the curds and whey mixture into it. Allow the whey to drain for several hours or overnight.
7. Form the Cheese:
Place the drained curds into a mold or cheesecloth-lined basket. Press gently to shape the cheese.
8. Age the Cheese:
Cover the cheese with cheesecloth and place it in a cool, humid environment. The aging process takes approximately 2 weeks, during which the cheese will develop its characteristic tangy flavor.
Tips for Success
- Use fresh, whole milk for the best flavor and texture.
- Do not overcook the curds, as this can result in a tough cheese.
- Drain the whey thoroughly to prevent bitterness.
- Age the cheese in a humid environment to prevent drying.
Variations
- Add herbs or spices to the curds for a customized flavor.
- Use other citrus juices, such as lime or grapefruit, for a unique twist.
- Make a smaller batch by using less milk and adjusting the other ingredients accordingly.
Troubleshooting
- Cheese is too soft: Drain the whey more thoroughly or age the cheese for longer.
- Cheese is too hard: Cut the curds smaller or heat them to a lower temperature.
- Cheese has a bitter taste: Drain the whey more thoroughly or reduce the amount of lemon juice.
The Reward of Homemade Feta
Homemade feta cheese with lemon juice offers an unparalleled culinary experience. Its tangy, crumbly texture and zesty flavor elevate any dish. Whether you enjoy it crumbled over salads, grilled vegetables, or as an ingredient in your favorite recipes, this homemade cheese is sure to impress.
FAQ
1. Can I use skim milk to make feta cheese?
Yes, but the cheese will have a thinner texture and less flavor.
2. How long can I store homemade feta cheese?
Store the cheese in an airtight container in the refrigerator for up to 2 months.
3. What is the ideal temperature for aging feta cheese?
50-60°F (10-16°C) is the optimal temperature for aging feta cheese.
