The Teal Tadjine | A Mélange of Cooking and Culture in the Algerian Mediterranean Basin and Beyond: DIY No - Rennet "Feta" Cheese. بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم السلام عليكم و رحمة الله و بركاته I have to admit it. It's true. My hips can attest to this! But living in Algeria, Feta cheese is near impossible to find. In fact, I've only been able to find it once in the late Opera superette in Cheraga, near Algiers several years ago. The Greek word "feta" comes from the Italian word fetta ("slice"). Feta cheese is a soft robust white brined curd cheese that is synonymous with Greece, Greek food and the Mediterranean. This homemade version I must say tastes much better then any store bought I've ever tried.
Active prep time: 10-15 mins | inactive prep time: 25-45mins bake time: 30-45 mins 350g - 12oz (1 ½ cups) of cheese 4 liters - 1 gallon milk (I use half raw goat and cow's milk)3 TBS lemon juice3 TBS white vinegar2 tsp salt 3 TBS live cultured plain yoghurt (I use homemade or Soumam Actvi brand) 500mL - 2 cups water or whey from the milk60g - ¼ cup salt (I use sea salt) OPTIONAL ADD INs: Storage. How to Make Your Own Yogurt. Chalk this up to childhood memories best forgotten: When I was in elementary school, my classmates dubbed me Yogurt Girl. This (hopefully affectionate) title was earned thanks to my propensity for eating a fruit-on-the-bottom yogurt single every day — not just during lunch, but also during snack.
Twice-a-day yogurt consumption didn’t merely earn me a rockin’ nickname; it also cultivated in me a lifelong love of yogurt. Which is why I’m so excited that we here at Greatist have decided to explore the world of DIY yogurt-making. There’s some terminology and several steps involved, so the process can look sort of daunting — but don’t let this intimidate you! It’s actually not that tough, and we’ve broken down all the lingo and instructions to guide you every step of the way. Photo by Jordan Shakeshaft Before we get to the materials and ingredients list, let’s break down some of the decisions you’ll have to make in the grocery store. Choosing a milk. Choosing a starter. Choosing an incubator. 3-Step Almond Milk. Thirty Minute Mozzarella. 3 Ways to Make Yogurt. How to Make Basic Goat Cheese. Goat Cheese is one of those things that I never gave much thought to until we started our goat share last year. Then, with an abundance of milk on hand, there was only so much of it we could drink straight, so much of it went into the freezer to make soap with and the rest was often made into cheese!
Now, I realize that this post is a little delayed since we no longer help with those lovely goats, but after a request, I decided it was time to finally write down how to make goat cheese! Ingredients: 1 quart of Goat milk (fresh/not pasteurized is best)1/3 cup of VinegarSalt (to taste) Supplies: Process: Place your milk in a non-reactive pot and heat to 180 degrees.
Want to get fancy with your cheese? Xoxo, M Linking up to , Homestead Barn Hop #138, From the Farm and Homemade Mondays #58 DISCLOSURE: Some posts on this blog contain affiliate links. Like this: Like Loading...