kefir feta
Source of Recipe
Dominic N. Anfiteatro
Recipe Introduction
Up my kefir-sleeve, reside wonderful kefir cheese recipes, among these are
accompanied by a kefir feta recipe or two.
This type of cheese is quite simple to prepare. Here is one taken from the
top of my non-ironed kefir sleeve:
4 to 8 cups of kefir, drained for 24 hours in a pre moistened white cotton
or linen cloth [the material must had a reasonably tight weave in order to
retain all of the actual kefir curds. Something like Calico or pillow case
is quite suitable. Wash any material well and rinse well before use].
Remove the drained or condensed kefir curds form the cloth, and place in a
clean cloth to form a closed pocket, which is then placed in a cheese
pressing form. Press the curd for 24 to 48 hours with a reasonably heavy
weight.
Gently remove the pressed curd from the pressing form, and cut the curd into
2 inch cubes, or there abouts.
Prepare a salted/water brine, with a 5% to 10% sea salt, and mix in a little
kefir [say 5% to 20% kefir by volume or by weight].
In a suitable container, add the brine and place the pressed curd cubes in
with the brine. Refrigerate in a sealed container for about 1 week before
sampling.
BTW the more kefir is added to the brine, the less % of slat is required.
However, the more kefir is added, the kefir-salt brine should be renewed
with fresh ingredients every 2 weeks or so.
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