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Creamy Feta Cheese


Creamy Feta Cheese
Recipe By: Navid, Tahmineh

Main Ingredients:

Milk: 4 liters
Cream: 1 cup
Yogurt: 3 tbsp
Rennet: 1 tablet
Salt
Cumin


Directions:

1. Warm milk and cream together slowly to 35 C (95 F) so that it doesn't burn on the bottom.

2. Stir yogurt into the milk and cream and let it stand for 1 hour.

3. Dissolve rennet tablet in 1/4 cup cold water and stir into the milk.

4. Cover and let it stand at room temperature overnight.

5. In the morning, pour off clean water which has come to the surface.

6. Cut curd into 1 cm cubes.

7. Pour curd into cheesecloth and let it stand for 2 hours.

8. When most of the whey has drained, pick up the four corner of the cloth and place it inside a drainer under pressure.

9. After 4 hours, add salt and cumin to the cheese to taste.

Published on November 17, 2007
Last edited on February 8, 2009

Herbs & Spices in this Recipe:

Cumin Seed
Cumin Seed

More Appetizers Recipes:

Yogurt and Herbs Dip Recipe
Yogurt and Herbs Dip
Wakame Seaweed Salad Recipe
Wakame Seaweed Salad
Roasted Potatoes and Brussel Sprouts Recipe
Roasted Potatoes and Brussel Sprouts

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Servings
 
10
Easiness
 
Easy
Prep Time
 
30 min
Cook Time
 
1 hour
Ready in
 
1 day
Recipe by
 
Comments
 
1
6 Ratings
 
Average rating: 3.33

Nutrition Facts
% Daily Value

Calories
  291
Fat  17 g
26 %

Fiber  0 g
0 %

Vitamin A
Vitamin C
23 %
2 %
  Calcium
  Iron
51 %
1 %
Complete Nutrition Facts


Creamy Feta Cheese

Creamy Feta Cheese

Creamy Feta Cheese

Creamy Feta Cheese

Creamy Feta Cheese

Creamy Feta Cheese


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Comments: 1

Monjela, Guest2010 Feb 28
Average rating: 1
Waste of time! I followed it step by step according to the recipe by it turn out to be a yogurt & after putting it in cheesecloth it turned to strained yogurt! And whole process of straining took almost 48 hours! I think just the old fashion way of boiling the milk and adding yogurt/lemon juice or vinegar is the best! Thank you!

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