Cheese Class – Gourmet Fetta/Persian Fetta

Persian fetta becs-table.co.au

There’s been a lot of talk about making yogurt and easy soft cheeses of late.

I make soft cheeses and yogurt on a regular basis because they’re so easy to make.  Soft Cheeses are so easy to make you’ll wonder how we ever lost the art of making them at home. It’s even easier than making yogurt. You don’t need any electrical equipment or special types of milk for this one.  I make most of these cheeses straight in the container I buy the cheese in. 

Yogurt

Firstly I’ll talk about yogurt.  I do cheat a little here. I like it when something is fool-proof, so I’ve opted to use a yogurt maker, you don’t need it, but!  It’s a little warming chamber that holds a 1 litre pot that sits at the perfect setting temperature for making yogurt.  I purchased mine years ago but I now sell the same brand for $50.

Basically, you buy fresh culture, (I have this too.  You keep it in the freezer and it lasts for ages).  Sterilize the yogurt making container add a ridiculously small quantity of the culture (it will tell you on the pack), then add a little milk, swirl it around so the culture is mixed through then pour the rest of your milk into the pot, pop on the lid and in the morning you have fresh yogurt that you can simply transfer (the insert) out of the machine and pop it straight into the fridge without disturbing its lovely velvety texture.  Too easy.  

 

Here’s my Persian feta.

This is even easier.  While your shopping pick up a carton. If you can get what you like in a plastic bottle it’s even easier.  Use full cream milk for the highest yield, any variety you like. I choose cow’s and goat cause we can! 

When you get home don’t put it in the fridge, leave it on the bench.  For a while, you’ll have to slap the other adult members in the house when they keep putting it back in the fridge.  lol They’ll learn ahahahahaaa. 

Then you add a bit of Mad Millie’s Mesophilic cheese culture, give the bottle a shake, then add 1/2 a Mad Millie’s rennet tablet to 30 ml of cooled boiled water and wait for it to dissolve. This keeps in the fridge and lasts for ages, give it another shake. add some salt and leave it on the bench over night. In the morning you should have curds and whey.  Pour it into a butter muslin or one of the little $3 nut bags I keep at the school to strain. 

How easy is that, never had a failure with this soft cheese.  Anyway if you want to know how to make all these things from scratch, with all my tips and tricks from making them for many years come along to a class.  We make Persian feta, Greek style feta, yogurt and cultured butter.   From this class you’ll be able to make so many types of cheeses because I cover most of the techniques you’ll encounter.

Persian fetta ingredients
Ideas on spices
Soft Cheese making
Soft cheese draining
Persian fetta verses homemade
Persian feta at home

 

Its pretty much a full day class, Although I put on lunch and use the cheeses from the class for you to sample.

 

Want to know more?

 

 

6 thoughts on “Cheese Class – Gourmet Fetta/Persian Fetta”

  1. Hi bec, which culture do you choose for your Persian feta? Aby? I went to a cheeselinlk course so long ago I’ve forgotten which culture made the smoothest thickest soft white cheese/yoghurt? Thnx Toni-Maree

    1. Hi Toni-Maree,
      You need Mesophilic. I keep some at the school now if you live near by. Just call before you come and I’ll make sure I’m in. 😉

  2. Hi Bec,
    Thanks so much for sharing! Your version of Persian feta is by far the easiest I’ve found! I’m trying it tonight!
    Kind regards
    Amy

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