How is bulgarian feta cheese made

Leave overnight to drain, cheese will shrink down. Take block out of mold and cut into 3 to 4 pieces. Using coarse salt, generously salt all sides of pieces. Leave at room temperature for a full day turning the pieces every once in a while, adding more salt to the wet areas this will further drain the whey from the cheese.

If milk was not pasteurized, it is recommended to wait 60 days before using, as in all cheesemaking. Popular Features: Cooking Videos. Join now! Sign In. View Cart. Make Bulgarian Feta Cheese Sirene. Order from the Fermentation Store or by calling Learn how to turn your ginger bug starter into a fizzy ginger beer, perfect for making cocktails or drinking by itself.

Use this pickle on a veggie burger or make it using cabbage, radish, daikon, kohl rabi or other leafy Asian greens. Published on May 9, Koji in the Kitchen Welcome this modest mold into your culinary world and reap its flavor-packed benefits.

Simple Fermented Bok Choy Recipe Use this pickle on a veggie burger or make it using cabbage, radish, daikon, kohl rabi or other leafy Asian greens. This cheese tends not to crumble like the Greek style but needs to be cut into cubes or slices. When ripened for a few weeks it becomes quite spreadable, almost like a young Camembert. As mentioned earlier the cheeses can also be made entirely of cows milk and the name associated with this is 'Telemes' I have no idea where this comes from.

In most of western Europe and North America the large scale production is from cows milk. Cows milk will be my focus for this cheese making session, mainly because I like the milder creamy flavor and most of my cheese loving fans feel the same.

Besides, the Jersey milk I have access to does such a wonderful job with this cheese. Close menu menu. Close menu search. Shopping Cart. Join The Cheese Making Club. Cheese Politics For many years Feta has been produced around the world as Greeks emigrated and took their favorite foods and recipes with them. Variations in Style Essentially the white brined style of cheese can be described as a simple white cheese heavily salted and stored in a light brine for maturation.