|Greek salad serving with your self made Feta cheese|
|Separating the curd and the whey|
There is a bunch of ideas out there, forms and presses which I don't have. I took a towel, wrapped the cheese in it and put the towel in a plastic bowl that I perforated with holes on the bottom so the liquid can drip out. Then I put a weight (my dumbells) on top of this in order to press out the liquid. You should put up a weight up to 10 kg.
|Pressing the liquid out of the cheese|
Then you turn the cheese every 30 minutes 3 or 4 times to press out almost every last drop of liquid from the cheese. Now it is time to prepare the salt solution. We take about 50 g of salt to 100 g of water, cook everything up so the salt is completely dissolved in the water. This we put in a container and immerse the cheese in this solution. We do that as the salt solution will draw out the last of the liquids from the cheese and the cheese will be completely dry thereafter.
|Feta cheese immersed in the salt solution|
You can break the Feta already in cubes so you have the typical Feta serving, also the slight salty taste that Feta normally has will be in this cheese. If you have and if you want, you can keep the Feta in an oil solution after immersing the cheese for a few days in the salt solution.
|Self made bread with curd cheese with spring onions and Feta cheese|
Now you can enjoy your cheese on a bread or in a Greek salad.