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Disclaimer : Thermomix® and Varoma® are Registered Trade Marks of the Vorwerk Group of Companies (VORWERK). The products offered by TM Essentials are not authorised or genuine Thermomix® or Varoma® products of Vorwerk, and have not been tested by Vorwerk. Neither TM Essentials or any of the products on this website have an authorisation, approval, sponsorship, or connection to Vorwerk or its Thermomix® and Varoma® products, or to Vorwerk’s sole Australian Distributor, The Mix Australia Pty Ltd.
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Disclaimer: Thermomix® and Varoma® are Registered Trade Marks of the Vorwerk Group of Companies (VORWERK). The products offered by TM Essentials are not authorised or genuine Thermomix® or Varoma® products of Vorwerk, and have not been tested by Vorwerk. Neither TM Essentials or any of the products on this website have an authorisation, approval, sponsorship, or connection to Vorwerk or its Thermomix® and Varoma® products, or to Vorwerk’s sole Australian Distributor, The Mix Australia Pty Ltd.
5 Ingredient Creamy Feta Cheese
Making fresh cheese is easy and the taste is hard to beat. You just need a little time to let your feta cheese to mature. Using only 5 ingredients, it's time to start making some fresh feta cheese for your next salad with your Thermomix® Appliance.
Ingredients
- 1800 grams milk
- 100 grams full fat cream
- 80 grams active yoghurt (with live culture)
- 1 Junket (rennet) tablet
- Salt
Directions
- Warm the milk, cream and yoghurt at for 15 min/37°C/Speed 2.
- Pour into a large TM Essentials Insulated Serving Bowl.
- Leave to rest for one hour.
- Dissolve the junket tablets in a ¼ cup of cold water and stir into the milk.
- Leave in a warm place overnight.
- In the morning, pour the mixture through a cotton cheesecloth and let stand for 2 hours.
- When most of the whey has drained, pick up the four corners of the cloth and place it in the basket and let drain under pressure - we used a bowl with water to weigh it down.
- Alternatively, pour directly into one of our Greek Yoghurt Strainers to strain the mixture.
- After 4 hours, add salt and cumin to the cheese to taste.
- Store in the fridge in either brine or oil.
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4 Responses
Renae
When you say to add salt and cumin after 4 hours….how does that work? If you’ve already made it and weighed it down, won’t it already be solidified? How do you then add salt etc? Just add to the top of it?
Debbie
Hi Louise, I use thickened cream – as long as it is a full fat cream. Low fat cream will not work.
Louise Coy
i am wondering what sort of cream you use – whipping cream, pure cream, low fat, full cream..
Thank you for your time & the recipe
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Renae
March 11, 2022
How long does it keep for in oil or brine please? How do you make the brine? Thanks!