Sastojci: 4 L punomasnog kravljeg ili kozjeg mleka (ne ultrapasterizovanog), ⅛ kašičice mezofilne starter kulture, 1 ¼ kašičice kalcijum hlorida, ½ tablete sirišta + 65 ml vode; ili ½ kašičice tečnog sirišta, 1,9 L hladne vode, 454 do 567 g nejodirane soli, 2 ½ kašičice belog sirćeta.
Priprema:
1. Sipajte punomasno mleko u veliku šerpu.
2. Stavite šerpu u sudoperu, napunite je vrućom vodom do ¾ ivice šerpe.
3. Polako zagrejte mleko do 30°C (86°F).
4. Lagano umešajte mezofilnu starter kulturu.
5. Držite na 30 C (86°F) oko 1 sat.
6. Izvadite šerpu iz sudopere.
7. Umešajte ¼ kašičice kalcijum hlorida.
8. Zdrobite tabletu sirišta i rastvorite je u hladnoj vodi.
9. Dodajte smesu u mleko. Ako koristite tečno sirilo, dodajte ga direktno u mleko. 10. Lagano mešajte 1 minut. 11. Ostavite smesu da odstoji 30 minuta, održavajući temperaturu što bliže 30°C (86°F). Ako smesa počne previše da se hladi, možda ćete je morati vratiti u sudoperu sa toplom vodom na nekoliko minuta.
Smesa sa mlekom će poprimiti izgled jogurta. Da biste proverili, ubodite čist prst oko 3 cm u masu i lagano povucite prst prema sebi. Smesa je stegnuta kada formira „čisti prekid“, čisto se odvaja oko prsta. Trebalo bi da bude slična čvrstom jogurtu.
Ako smesa još nije dostigla fazu čistog prekida, sačekajte još 30 minuta.
12. Dugim nožem isecite smesu sa jedne na drugu stranu, praveći kriške razmaka od oko 2,5 cm. Uverite se da kriške idu kroz smesu do dna.
13. Okrenite lonac za četvrtinu i isecite kriške od 2,5 cm, praveći oblike kvadratica.
14. Isecite smesu još jednom pomerajući nož dijagonalno preko kvadrata napravljenih prethodnim rezovima, pod uglom od 45 stepeni u odnosu na površinu.
15. Pažljivo promešajte komade sira.
16. Vratite lonac u sudoperu sa toplom vodom i postepeno povećavajte temperaturu na 35°C tokom, priblizno sat vremena.
Sir će početi da se odvaja od surutke, koja se može prepoznati kao žućkasta tečnost.
Uverite se da temperatura ne prelazi 40°C.
17. Obložite cediljku muslinom za puter ili nekoliko slojeva gaze.
18. Pažljivo sipajte sir i surutku u cediljku.
19. Sakupite četiri ugla gaze i čvrsto ih zavežite u čvor. Ostavite da se cedi 4 sata na sobnoj temperaturi.
Grudve sira će se zgrušati dok se cedi.
20. Isecite masu na grube blokove širine oko 7 cm i ostavite ih da se cede u gazi ili muslinu još 30 minuta.
21. Napravite sirni rastvor - salamuru rastvaranjem nejodirane soli u vodi. So dodajte postepeno. 22. Dodajte 1 kašičicu kalcijum hlorida i belo sirće.
23. Pažljivo izvadite blokove fete iz gaze ili muslina i potopite ih u salamuru - zasićeni sirni rastvor na 10 do 12 sati.
Napomena:
Ne ostavljajte ih duže od ovoga jer će to rezultirati previše slanim sirom.
24. Ocedite fetu i ostavite je nepoklopljenu na sobnoj temperaturi jedan do dva dana (24 do 48 sati).
25. Prebacite fetu u zatvorene posude i čuvajte u frižideru.
26. Feta sir bice dobar 7 do 10 dana.
Saveti:
- Za dugotrajno skladištenje.
Pripremite blažu salamuru tako što ćete pomešati 2 kašike nejodirane soli sa 500 ml vode, dodati ¼ kašičice sirćeta i ¼ kašičice kalcijum hlorida. Feta sir mozete u ovoj salamuri čuvati nekoliko meseci.
- Feta sir koji se čuva u salamuri može omekšati i početi da se raspada.
Ingredients: 4 L whole cow or goat milk (not ultra-pasturized), ⅛ teaspoon mesophilic starter culture, 1 ¼ teaspoons calcium chloride, ½ tablet rennet + 65 ml water; or ½ teaspoon liquid rennet, 1.9 L cool water, 454 to 567 g non-iodized salt, 2 ½ teaspoons white vinegar.
Preparation:
1. Pour whole milk into a large pot.
2. Place the pot in a sink, filling the sink with hot water ¾ up the sides of the pot.
3. Slowly heat the milk to 30 C (86 F).
4. Gently stir in mesophilic starter culture.
5. Maintain the mixture at 86 F for about 1 hour.
6. Remove the pot from the surrounding hot water.
7. Stir in ¼ teaspoon calcium chloride.
8. Crush rennet tablet and dissolve it in cool water.
9. Add the mixture to the milk.
If using liquid rennet instead, add it directly to the milk.
10. Gently stir for 1 minute.
11. Let the mixture sit undisturbed for 30 minutes, keeping the temperature as close to 30 C (86 F) as possible.
If the mixture starts to cool too much, you may need to place it back in a sink of hot water for a few minutes.
The milk mixture will take on a yogurt-like appearance.
To test, poke a clean finger about 3 cm into the curd and gently pull your finger towards you. The curd is set when it forms a "clean break," separating cleanly around your finger. It should feel similar to firm yogurt.
If the curd hasn't reached the clean break stage yet, wait another 30 minutes.
12. Using a long knife, cut through the curd from one side to the other, creating slices roughly 2.5 cm apart. Ensure the slices go all the way through the curd to the bottom.
13. Turn the pot a quarter turn and cut 2.5 cm slices, making a square shape.
14. Slice the curd one last time by moving the knife diagonally across the squares created by your previous cuts, at a 45-degree angle to the surface.
15. Gently stir the chunks of curd.
16. Return the pot to the sink of hot water and gradually raise the temperature to 35 C (95 F) over about an hour.
The curds will begin to separate from the whey, identifiable as the yellowish liquid.
Ensure the temperature does not exceed 40 C (105 F).
17. Line a colander with butter muslin or several layers of cheesecloth.
18. Carefully pour the curds and whey into the colander.
19. Gather the four corners of the cheesecloth and tie them into a tight knot. Allow it to drain for 4 hours at room temperature.
The curds will congeal together as they drain.
20. Cut the mass into rough blocks about 7 cm wide and let them drain in the cheesecloth or muslin for another 30 minutes.
21. Make a saturated brine by dissolving non-iodized salt in water. Add the salt gradually. 22. Add 1 teaspoon calcium chloride and white vinegar.
23. Carefully remove the blocks of feta from the cheesecloth or muslin and submerge them in the saturated brine for 10 to 12 hours.
Note:
Do not leave them in longer than this as it will result in cheese that is too salty.
24. Drain the feta and leave it uncovered at room temperature for one to two days (24 to 48 hours).
25. Transfer the feta to covered containers and store in the refrigerator.
26. It will be good for 7 to 10 days.
Tips:
- For long-term storage.
Prepare a lighter brine by mixing 2 tablespoons of non-iodized salt into 500 ml of water, adding ¼ teaspoon of vinegar and ¼ teaspoon of calcium chloride.
Feta cheese will keep in this brine for a few months.
- Feta stored in brine may soften and start to fall apart.
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