Making Feta

This is a batch of feta cheese. Feta is a short "aged" fresh soft cheese due to the higher moisture content than longer aged harder cheeses. The curd forms in the pot after sitting to set up. It will hang overnight then be turned over and salted then rehung for another 24 hours until it stops dripping. It is then cut up, salted and put it in the fridge in a container. It will be aged at least a week before putting in brine or oil. If put in too soon, it will break down. The salt preserves it and the drier it gets the more crumbled it is. Great for salads and other recipes that call for feta.

Milk is flowing and Cheese is in the works!!

Update! The cheesemaking class in June 2010 was another success!

Although it was in a conference room, we made the best of it using a hotplate and pasteurizer and made all the batches scheduled! Next class is scheduled for October 16, 2010.

Cheeses to be demonstrated and made: Feta, Chevre, Ricotta and Yogurt.

Taught through Pima Community College, Adult Education Non Credit.
Basic Cheesemaking Class