Recipe for homemade sheep feta cheese

If you are in Sofia and fancy some homemade sheep feta cheese please come and visit us. We will gladly serve you some and recommend a few other appetizers, starters and even a drink or two to go along. 

However if you are far away and still have a craving for our homemade cheese, perhaps you can try making it yourselves at home. Here is our recipe. 

Needed products
Sheep milk
Cheese rennet

Heat the sheep milk to 74 degrees Celsius and maintain the temperature for about 10 minutes. 
Then cool the milk to 38-40 degrees Celsius and add the cheese rennet. If your rennet is store bought, follow the instructions on the label.
The resulting mixture must be kept at a 25-26 degrees temperature for 2 hours. Once you had let the mixture rest, cut it into cubes (1-2cm). Let the cubes rest for another 10 minutes, then stir them up with a slotted spoon and let them rest for about 10 more minutes. 
Then pour the mixture into a cheesecloth and place it in a big bowl so the whey can drain. Once it has drained remove the cheese from the bowl, shape it with your hands, cover it with the cheesecloth and press it with a weight until the remaining liquid has been completely drained. 
Once the cheese has been drained completely, cut the cheese, place it in an appropriate container, salt it with sea salt and store it in your refrigerator, as it is now ready to be consumed. 

Enjoy your meal!

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