Recipes.

Persian Feta

By Tamara Newing


I Quit Sugar - Persian Feta
  • 20 servings
  • Prep - 24 hours
    Cooking - 5 mins
  • Total - 24 hours 5 mins
I Quit Sugar - Persian Feta

Persian feta is one of the most popular cheeses at our farmers markets. The lovely, light fresh goat cheese is marinated in oil that can be further enhanced with herbs or spices for extra flavour. Make sure that once marinated, all surfaces of the cheese are under the oil to create an oxygen barrier and prevent spoilage. Two straight-sided rectangular colanders makes the shaping of the cheese easier.  

Servings: 20
Preparation: 24 hours
Cooking: 5 mins

Ingredients

  • 5 l goat's milk.
  • Pinch of mesophilic culture.
  • 1 ml calcium carbonate.
  • 0.5 ml rennet.
  • Salt.

Directions

1. Heat the milk to 25°C (77°F), add the cultures and stir well for 1 minute. Allow to rest for 30 minutes. Add the calcium chloride and stir well, then add the rennet and stir for a minimum of 1 minute and maximum of 2 minutes.

2. Allow to sit undisturbed for 20–24 hours until the curd has set. Note the curd will be very soft and fragile, much like yoghurt.

3. Transfer the curd to a cheesecloth-lined colander, cover the surface of the curd with the overhanging cheesecloth and allow to drain for 6 hours. Transfer to a mixing bowl and add salt to taste (as a guide, I add 1 tablespoon of salt for this recipe).

4. Divide the salted curd between two cheesecloth-lined square or rectangular drainage baskets or colanders, preferably with straight sides. Use the overhanging fabric to cover the curd, then stack one colander neatly over the other to weight it. Allow these to drain on a rack over the sink for 12 hours, then swap the top colander to the bottom to weight the other cheese. Drain for a further 12 hours.

5. Transfer both colanders to a tray and chill in the fridge for a minimum of 24 hours until firm enough to cut.

6. Cut the cheese into square or rectangular pieces and pack into glass jars or containers and pour high-quality olive oil over the surface, taking care that all cheese is submerged. If you are adding spices or herbs, you can add to the oil before covering the cheese or you can add after filling. These should also be submerged unless they are dried. Use within 3 months.


Note

Images and recipes form Curd & Crust by Tamara Newing, New Holland Publishers RRP $35.00 available from all good bookstores or online www.newhollandpublishers.com

I Quit Sugar - Curd + Crust

Persian feta is one of the most popular cheeses at our farmers markets. The lovely, light fresh goat cheese is marinated in oil that can be further enhanced with herbs or spices for extra flavour. Make sure that once marinated, all surfaces of the cheese are under the oil to create an oxygen barrier and prevent spoilage. Two straight-sided rectangular colanders makes the shaping of the cheese easier.

Ingredients

  • 5 l goat's milk.
  • Pinch of mesophilic culture.
  • 1 ml calcium carbonate.
  • 0.5 ml rennet.
  • Salt.

Directions

1. Heat the milk to 25°C (77°F), add the cultures and stir well for 1 minute. Allow to rest for 30 minutes. Add the calcium chloride and stir well, then add the rennet and stir for a minimum of 1 minute and maximum of 2 minutes.

2. Allow to sit undisturbed for 20–24 hours until the curd has set. Note the curd will be very soft and fragile, much like yoghurt.

3. Transfer the curd to a cheesecloth-lined colander, cover the surface of the curd with the overhanging cheesecloth and allow to drain for 6 hours. Transfer to a mixing bowl and add salt to taste (as a guide, I add 1 tablespoon of salt for this recipe).

4. Divide the salted curd between two cheesecloth-lined square or rectangular drainage baskets or colanders, preferably with straight sides. Use the overhanging fabric to cover the curd, then stack one colander neatly over the other to weight it. Allow these to drain on a rack over the sink for 12 hours, then swap the top colander to the bottom to weight the other cheese. Drain for a further 12 hours.

5. Transfer both colanders to a tray and chill in the fridge for a minimum of 24 hours until firm enough to cut.

6. Cut the cheese into square or rectangular pieces and pack into glass jars or containers and pour high-quality olive oil over the surface, taking care that all cheese is submerged. If you are adding spices or herbs, you can add to the oil before covering the cheese or you can add after filling. These should also be submerged unless they are dried. Use within 3 months.

Note

Images and recipes form Curd & Crust by Tamara Newing, New Holland Publishers RRP $35.00 available from all good bookstores or online www.newhollandpublishers.com

I Quit Sugar - Curd + Crust

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name