Master the art of feta cheese: how to make it with amasi in 5 simple steps

Craving the tangy, crumbly goodness of feta cheese? With amasi, a traditional fermented milk product, you can easily craft your own feta at home. This detailed guide will walk you through the steps of making feta cheese with amasi, ensuring a delicious and authentic result.

Ingredients You’ll Need

• 1 gallon whole milk
• 1/2 cup amasi (or buttermilk)
• 1/4 tsp rennet tablets
• 1/4 cup salt, plus extra for brining

Equipment

• Large pot or stockpot
• Cheesecloth or fine-mesh sieve
• Cheese mold or colander
• Thermometer
• Weight or heavy object

Step-by-Step Instructions

1. Heat the Milk

In a large pot, heat the milk to 86°F (30°C). Stir occasionally to prevent scorching.

2. Add the Amasi

Once the milk reaches 86°F, remove it from the heat and stir in the amasi. Let the mixture rest for 30 minutes to allow the bacteria to activate.

3. Add the Rennet

Dissolve the rennet tablets in 1/4 cup of cold water. Add this solution to the milk mixture and stir for 30 seconds.

4. Coagulation

Let the mixture rest undisturbed for 45-60 minutes, or until it has set into a firm curd. The curd should be clean and break cleanly when cut.

5. Cut the Curd

Using a sharp knife, cut the curd into 1-inch cubes. Let the curds rest for 10 minutes to firm up.

6. Drain the Whey

Line a cheesecloth or fine-mesh sieve with a clean cloth. Pour the curds and whey into the sieve and let the whey drain off for 30 minutes.

7. Form the Feta

Transfer the drained curds to a cheese mold or colander lined with cheesecloth. Place a weight on top of the curds to press them into shape.

8. Brine the Feta

In a large bowl, dissolve 1/4 cup of salt in 1 gallon of cold water. Submerge the feta in the brine and refrigerate for 4-6 weeks.

Tips for Success

• Use fresh, high-quality milk for the best flavor.
• If you don’t have amasi, you can use buttermilk instead.
• Be patient during the coagulation process. The curd will take time to set.
• Don’t over-cut the curds, or the feta will be crumbly.
• Press the feta firmly to remove excess moisture.
• The longer the feta brines, the tangier it will become.

Troubleshooting

• The curd is not setting: The milk may not have been warm enough or the rennet may not have been added correctly.
• The curd is too soft: The curds may not have been drained enough or pressed firmly enough.
• The feta is too salty: The brine may have been too concentrated.
• The feta is moldy: The feta may not have been stored properly or the brine was not strong enough.

Takeaways: Savor the Tangy Delight

Making feta cheese with amasi is a rewarding culinary experience. By following these detailed instructions, you can create a delicious and authentic cheese that will elevate your meals. Whether you enjoy it crumbled on salads, spread on sandwiches, or baked in recipes, homemade feta is sure to become a favorite.

Frequently Asked Questions

Q: How long can I store homemade feta cheese?
A: Properly stored in the brine, homemade feta can last for up to 6 months in the refrigerator.

Q: Can I use other types of milk to make feta cheese?
A: Yes, you can use goat’s milk, sheep’s milk, or a combination of different milks. However, the flavor and texture of the feta will vary depending on the type of milk used.

Q: What is the difference between feta cheese and other types of cheese?
A: Feta is a brined cheese, which means it is cured in a salt solution. This process gives feta its characteristic tangy and crumbly texture. Other types of cheese, such as cheddar or mozzarella, are not brined and have different textures and flavors.