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How to Make Feta Cheese

Sarah Breckenridge; videography and editing by Gary Junken and Mike Dobsevage
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Nothing compares to the fresh taste and texture of homemade feta. You may be surprised at how easy it is to make your own cheese. In this Fine Cooking Culinary School video, test kitchen contributor Nicki Sizemore demonstrates all the steps of making your own feta, from sanitizing your tools and making the curds to draining the whey and salting and brining the cheese. She also walks you through the special ingredients you’ll need for any cheesemaking.

Get the full homemade feta recipe here. Though the technique is simple, you do need to pay close attention the temperature of your curds and whey. Need to recalibrate your thermometer? Click here for tips on how to do it.

Looking for a way to show off your homemade feta? Try it in one of these inspired recipes:

     
 Feta & Dill Galette    Greek Salad Skewers   Grilled Watermelon Salad

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  • User avater
    chatrooms | 02/01/2014

    I love having feta cheese in my salads

  • ontheotherhand | 01/30/2011

    First off, salt is an essential nutrient in pregnancy, and should not be removed from a pregnant woman's diet. Like all other foods, moderation is the key. Pregnant women have a huge increase in water volume and at the same time loss of fluids via increased sweat (loss of salt) and the constant recycling of the amniotic fluid. Restricting salt intake as well as other essential minerals is definitely not healthy. A pregnant woman should salt her food to taste. Salt is not the only cause of hypertension. In fact, hypertension in pregnant women is in fact different than hypertension in mom-pregnant women and should be treated differently. If the concern about eating feta is due to the salt, again, moderation is key. Many pregnant women and teens who have a poor diet tend to eat saltier foods, and hypertension that results is often attributed to a general poor diet (too much junk food), the problem is not in and of itself the salt, but the worthless food it is added to.
    As for FETA cheese, I think it's a bunch of hype. Whether the cheese is hard, soft, pasteurized, or raw, I think many have gone overboard in demonizing it, thanks to the fda. For thousands of years pregnant women drank and ate raw milk and raw milk products because they knew the source of the milk was clean. They didnt get it from large commercial dairies which kept cows in feed lots, standing in their manure all day. But don't take my word for it, here are some personal stories:
    http://www.facebook.com/topic.php?uid=31729654556&topic=8283

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