If you love making homemade cheese, try your hand at feta. The results are well worth the effort. Use goat or cow milk, or even a mixture of both. To serve, remove from brine and allow the cheese to air-dry before serving. Read the full recipe after the video. Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.
Baked feta pasta is not only easy to make, it’s one of the best recipes for using up leftover chicken or serving with vegetables. Tik tok has so many fun recipe and concoctions, and this one is not only totally delish, but also completely low carb. PIN IT to your CASSEROLES Board for later!
Add 1 teaspoon of calcium chloride and 2 1/2 teaspoons of vinegar. Remove the blocks of feta from the muslin and submerge them in the saturated brine for 10 to 12 hours. Note: Do not leave them in longer than this. This will result in cheese that is too salty. Drain the feta. Leave it out uncovered at room temperature for one to two days.
This homemade feta cheese is just as tasty as its much pricier equivalent at the store. Unlike many other kinds of cheese, feta is ready to eat just a couple of days after making it. Feta is a great cheese for new cheesemakers to try because you'll know how it turned out in just a few days (instead of months, as with many other kinds of cheese).