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Marinated Feta


Strong Traditional Feta We separate our pasteurized milk into small manageable batches (3gals at a time)


• Cool/warm pasteurizer milk to 86 degrees F.

• Add 1/4 tsp of culture and 1/4 tsp Lipase powder to 1/2 cup of cool distilled water.

• Pour that mixture into the milk and stir (upwards) 5-10 times and let sit for 1 hour.

• After 1 hour, mix 1 Tablespoon of rennet into 1/2 cup of cool distilled water and stir 5-10 times (upwards). Let sit for 1 hour.

• After 1 hour cut the curd into cubes, approx 1x1x1”. Let sit for 10 mins

• Drain as much whey as possible and transfer curds into the drain bag.

• After 12 hours cut cheese into 1-2” thick slabs and salt each side. You can go directly into brine here or, we actually allow the slabs to drain an additional 24 hours on a draining mat (flipping and salting again at 12 hours).

• After draining, place slabs into salt brine and refrigerate.



Marinated Feta

  • There are numerous things you can add to feta and subsequently marinate.

  • Cut your slabs of feta into 1” cubes and them place in a sealable container.

  • Add Greek and Italian seasonings, chipotle, etc. Fresh herbs, sun-dried tomatoes, cilantro, garlic, dill, parsley, Herbs de Provence, the kitchen sink. Anything and/or everything to taste.

  • We use regular olive oil (high quality) as the virgin and extra virgin are a bit bitter. Again, personal taste or availability.

  • Pour olive oil or any mixture (sunflower etc) completely over and submerge the cheese. It will last for several weeks (unrefrigerated) as long as the cheese is under oil.

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