Ingredients
- 2 litres Full fat unhomogenised milk
- 1 sachet Mad Millie Mesophilic culture
- 1 Rennet tablet
- 50 mls, (1/2 MC) un-chlorinated water
- 30 grams non-iodised salt
- 250 mls, boiled water
- 1/4 teaspoon vinegar
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Thoroughly clean all equipment.
Place milk in mixing bowl. Heat for 8 minutes at 40C on speed 3, or until milk reaches 40C.
Dilute rennet tablet with non-chlorinated water.
Once milk has reached 40C, add Mesophilic culture and diluted rennet tablet on speed 3 for 30 seconds.
Pour immediately into warmed Thermoserver, and quickly secure lid, or use the base of Thermoserver for a more secure seal. Leave for approximately 90 minutes or until a firm set has formed, covered with a clean towel to keep it warm.
When the curd has a firm set, cut into 1cm cubes. Secure lid, and leave for a further 60 minutes, covered with a towel.
Then gently stir the curd every 5 minutes for 30 minutes to release the whey. Scoup the curds into a cheesecloth lined simmer basket to drain overnight in the fridge. Reserve the whey.
Combine the salt, boiled water and vinegar until salt is dissolved, and chill overnight in the fridge.
Remove the drained Feta, and place in a container with just enough brine to cover. Leave in the brine for 5 hours before serving.
Serve Feta cut into cubes accompanied with Thermomix Basil Pesto and cheery tomatoes, or however you would like to enjoy it.
Tip
The Feta can be kept in the brine for up to a month. The Feta will draw the salt from the brine.
Use the reserved whey in place of liquid in pizza dough, bread dough, smoothies, soup, casseroles, curries or just drink, as it is loaded with nutrients and flavour.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Has anyone tried this recipe using a junket tablet instead of rennet and yoghurt instead of mesophilic culture with good results?
amanda orsum gargula: I will see what I can do life is a throwing me some curve balls at the moment LOL but I did make this video when I made the first batch https://youtu.be/0dBP5a5FSNc
In the last couple of days I have made 5 batches of Feta using the Recipe on Cookidoo and has been very successful.
Gerowyn: can you tag me when you do please?
NadesG: Hi, I am no expert, but seeing Gerowyn's comment about Calcium Chloride reminds me that I have that problem before I owned my Thermomix. The solution was to add 5-10mls CaCl to my 1L of Brine recipe.
A note that I kept from back then says: Salt & Casein causes soft & slimmy layer. CaCl has to be added.
I also found different batches of milk behaved differently and noted I had the problem when I used milk from a Freisan Cow as opposed to a Jersey Cow.
NadesG:Calcium Chloride may help I am going to upload a recipe soon...
I have tried this recipe twice now and it hasn't set properly, it is really soft like an unset jelly. Is there a recipe I can using feta so I don't waists what I have made?
regards
NadesG
Love this Feta & easy to make.