EL NOOR GARDENS · HOME CHEESEMAKING

PERSIAN FETA CHEESE

A soft, creamy Persian-style feta preserved in olive oil with herbs and spices. This version makes a delicate, tangy cheese that can be served with bread, salads, olives and garden herbs.

Ingredients

• 4 L full-cream, non-UHT milk
• Mesophilic starter culture, according to the packet dose for 4 L
• 1 mL calcium chloride, diluted in cool non-chlorinated water (for pasteurised milk)
• About 1 mL single-strength liquid rennet, diluted in cool non-chlorinated water
• Non-iodised cheese salt
• Extra-virgin olive oil, enough to cover the finished cheese
• Optional flavourings: black peppercorns, dried chilli, dried rosemary, dried thyme, dried oregano or dried garlic

Method

1. Warm the milk slowly to 30–32°C. Add the mesophilic culture, stir gently and allow it to ripen for about 45–60 minutes.
2. Add the diluted calcium chloride, stir gently, then add the diluted rennet. Stir for about 1 minute.
3. Cover and leave the milk undisturbed for approximately 45–60 minutes, or until a clean break forms.
4. Cut the curd into roughly 2 cm cubes. Rest for 5–10 minutes, then stir very gently for another 10–15 minutes so the curds firm slightly without becoming dry.
5. Transfer the curds carefully into a cheesecloth-lined colander or feta mould. Allow them to drain at room temperature for 6–12 hours, turning once or twice. Do not heavily press; Persian-style feta should remain soft and creamy.
6. Cut the drained cheese into cubes and sprinkle lightly with cheese salt on all sides. Refrigerate for several hours or overnight to allow the salt to penetrate.
7. Place the cheese cubes into a very clean jar or container. Add dried herbs and spices if desired, then completely cover the cheese with olive oil.
8. Refrigerate and allow the flavours to develop for several days before serving.