Creating homemade feta cheese with just lemon and milk is not only surprisingly simple but also a great way to save money. You can make delicious, fresh cheese at a fraction of the cost of store-bought feta, all within about 5 minutes of active preparation time. Here’s how to do it:
Ingredients:
- 1 liter (about 4 cups) of whole milk (not ultra-pasteurized)
- Juice of 1-2 lemons (about 3 tablespoons)
- Salt (optional, to taste)
Equipment:
- Large pot
- Thermometer (optional, to check milk temperature)
- Cheesecloth or a fine mesh strainer
- Large bowl
Instructions:
1. Heat the Milk:
- Pour the milk into a large pot. Slowly heat it on the stove over medium heat. If you have a thermometer, heat the milk to about 180°F (82°C). If you do not have a thermometer, just heat until it is about to simmer — do not let it boil.
2. Add Lemon Juice:
- Once the milk is hot, remove the pot from the heat. Stir in the lemon juice gradually. You will see the milk begin to curdle as the acid in the lemon juice reacts with the milk. Let the mixture sit for a minute or two to fully curdle.
3. Strain the Curds:
- Line a colander with cheesecloth (folded over a few times for better straining) or use a fine mesh strainer. Set the colander over a large bowl or the sink. Carefully pour the curdled milk into the colander to separate the curds (solids) from the whey (liquid).
4. Season the Curds:
- Once drained, you can sprinkle the curds with a little salt for flavor. This step is optional, depending on your taste preference.
To achieve a firmer feta, gather the corners of the cheesecloth and twist to gently squeeze out excess whey. You can also place a heavy object (like a can or jar) on top of the wrapped curds for about 10-20 minutes to press them further.
6. Refrigerate and Use:
- Once pressed, your homemade feta can be used immediately or stored in the refrigerator. For best flavor and texture, let it chill for a few hours before using.
Tips for Success:
- Milk Choice: Use fresh, high-quality milk for the best results, as the flavor of the milk significantly influences the taste of your cheese.
- Lemon Juice: Adjust the amount of lemon juice based on how quickly your milk curdles. Some acidity levels might vary.
- Storage: Your homemade feta can be stored in a brine solution or plain water in a sealed container in the refrigerator for up to a week.
Conclusion:
This lemon and milk feta cheese recipe offers a delightful, straightforward way to make cheese at home. It’s perfect for those looking to experiment with homemade dairy products and can be a fun, rewarding kitchen project that yields tasty results at a fraction of the cost of commercial feta. Give it a try and enjoy your homemade feta in salads, baked dishes, or as a delicious snack!