FETA CHEESE DIP (TIROKAFTERI)
Spice things up with this creamy and tangy flavored Greek feta cheese dip (tirokafteri)! Best served with some crusted bread or warm pitas as the ideal dip!
Provided by Eli K. Giannopoulos
Categories Dip
Time 10m
Number Of Ingredients 5
Steps:
- To prepare this amazing feta cheese dip (tyrokafterh), remove the stem and seeds from the pepper, and chop it finely. (If you have some extra time, roast or slightly fry the pepper before chopping)
- Cut the feta cheese into cubes and place in a bowl, add the chopped pepper and begin mixing in a blender or stand mixer (food processor). Gradually add the vinegar and olive oil, whilst mixing at medium speed.
- Pour in the milk until the feta cheese dip has a silky smooth, creamy consistency. Pour in a little at a time and mix until the cheese dip is smooth.
- If you prefer the dip to be a bit more spicy you can add a couple of teaspoons of cayenne pepper to taste. The milk and cheese require quite a lot of chillies to turn spicy as the milk neutralises the spiciness in the chillies so don't be afraid to add more if you want to.
- Alternatively if you prefer your dip to be creamy and mild don't add any chillies. If you want the sauce to be even creamier try adding a few tablespoons of yoghurt. This will make it even smoother than the milk!
- Pour the feta cheese dip (tyrokafteri) in a medium bowl and garnish with some chopped chillies and a couple of olives.
- Store the feta cheese dip covered in the fridge for up to 4-5 days.
HOMEMADE FETA CHEESE
If you love making homemade cheese, try your hand at feta. The results are well worth the effort. Use goat or cow milk, or even a mixture of both. To serve, remove from brine and allow the cheese to air-dry before serving.
Provided by ChefJackie
Categories World Cuisine Recipes European Greek
Time 14h58m
Yield 16
Number Of Ingredients 9
Steps:
- Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.
- Combine 1/4 cup water and 1/2 teaspoon rennet in another small bowl; mix well.
- Pour milk into a double boiler set over medium-low heat. Heat milk until it registers 86 degrees F (30 degrees C) on an instant-read thermometer. Sprinkle cheese culture on the surface. Allow to dissolve without stirring for a few minutes, then stir well. Cover and keep at 86 degrees F (30 degrees C) for 1 hour.
- Pour calcium chloride mixture into the milk; stir for 1 minute. Add rennet mixture; stir for 1 to 2 minutes. Let stand at room temperature until milk sets into curd, about 1 hour. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
- Cut curd all the way to the bottom of the pot into 1-inch squares. Stir gently with a rubber spatula. Let rest, 5 to 10 minutes.
- Stir curds, maintaining temperature at 86 degrees F (30 degrees C), until they sink to the bottom of the pot, about 20 minutes. Scoop out liquid (whey) with a ladle and discard or reserve for another use.
- Line 2 basket-style molds with damp cheesecloth. Ladle curds into the molds with a slotted spoon and cover with ends of cheesecloth. Place one mold on top of the other, pressing lightly. Let drain, switching the molds and stirring curds a few times, until cheese is firm, at least 4 hours.
- Mix 8 cups water, sea salt, 1 teaspoon calcium chloride, and white vinegar together in a large container to make brine. Submerge cheese in brine and let soak, at least 8 hours and up to 3 weeks.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 11.3 g, Cholesterol 19.4 mg, Fat 4.8 g, Protein 8 g, SaturatedFat 3 g, Sodium 1753.2 mg, Sugar 11.3 g
FETA CHEESE BREAD
In Greek this bread is called Tyropsomo and is easy to put together. Posted for ZWT #6's trip to Greece!
Provided by CaliforniaJan
Categories Yeast Breads
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Put the warm water in a medium bowl, sprinkle the yeast over the water and stir. When it starts to bubble, add the flour and start to stir with a wooden spoon (or by hand). Add the olive oil slowly until the dough is pliable and smooth. Work in the feta cheese, kneading until evenly distributed throughout the dough. Cover the dough and let it rest for 30 minutes.
- Place the dough on a lightly oiled cookie sheet and flatten with the palms of the hand. The dough shouldn't be any higher than about 1 1/4 inches. Score the top lightly in squares or diamond shapes. Cover with a towel and allow the dough to rise for one hour.
- Preheat the oven to 340F (170C).
- Bake for approximately 30-40 minutes. It should be done on the bottom and nicely browned on top.
BAKED FETA PASTA
Whether you're an avid TikTok user or just a casual Instagram consumer, you've probably seen the feta and tomato pasta taking the social media world by storm. It has an interesting history. In 2018, Finnish blogger Tiiu Piret (@tiiupiret) shared a recipe for a pasta containing prosecco, baked feta and tomatoes. In 2019, another Finnish blogger, Jenni Häyrinen (@liemessa), shared her simplified version of the dish on her blog and Instagram using the hashtag #uuifetapasta. (Afterward, sales of feta in Finland apparently increased by 300 percent.) American food influencer MacKenzie Smith (@grilledcheesesocial) eventually heard about the dish from a friend with a Finnish boyfriend. In January 2021, she posted a translation of the popular recipe on her blog and Instagram, which led to it going viral in the United States. It's easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. We opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
- As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
HOMEMADE FETA CHEESE
Cow milk, goat milk or a combination of both may be used. Fresh milk is best (I'm talking FRESH here - like straight from the cow!) but store bought milk works fairly well. I have not tried the buttermilk version. There are numerous internet sources for cheese cultures, and they come in various forms (powder, frozen, etc). I have only used powder cultures from cheesemaking.com. Whatever form your culture is in, you should use the amount recommended for one gallon of milk, and follow any pre-cheesemaking instructions that come with it. This recipe was adapted from several sources and is designed for the beginning cheesemaker with limited access to specialty ingredients and equipment. Cheesemaking is a little tricky, as you are working with live cultures, as with sourdough bread, and a sensitive base - milk. It may take a few tries to get good results.
Provided by Elisa72
Time P4DT1h
Yield 1 pound
Number Of Ingredients 5
Steps:
- Sterilize all of your equipment before you begin (wash in hot soapy water, rinse well. Spray with a bleach cleanser or soak in water with bleach added, then rinse well again).
- Heat the milk slowly to 90 degrees Fahrenheit. (You will get better results if the temperature changes are always gradual.).
- Add starter culture. A pinch of lipase enzyme may be added for more flavor.
- Stir occasionally for 1 hour, holding the temperature at 90 degrees.
- If using rennet tablet, crush well. Add the rennet to the 1/4 cup of cool water and stir until well mixed (for liquid rennet) or thoroughly dissolved (for rennet tablet). Add the rennet to the milk and stir for one full minute, then do not touch for 40 minutes or until the milk has coagulated, continuing to hold it at 90 degrees. The milk is ready when a finger or thermometer inserted into the curd at a 45 degree angle will separate the curd firmly and cleanly.
- Cut the curd into 1/2 inch cubes. (Using a knife, make cuts all the way through the curd 1/2 inch apart, first in one direction, then perpendicular to the first cuts. Then, holding your knife at a 45 degree angle, do your best to make another series of 1/2 cuts. They need not be perfect - your goal is pieces of fairly uniform size.) Do not stir!
- Let rest for 10 minutes, then stir gently. Cut any large pieces in half. Continue to stir gently about every ten minutes for another 1 to 2 hours, continuing to hold at 90 degrees, until the curds have shrunk to about 1/4 their original size.
- Ladle curds and whey into Feta molds or a colander lined with coarse cheesecloth (which has been sterilized). The whey will drain out and the cheese will stay in the mold.
- Leave overnight in a cool place to drain. The cheese will shrink down.
- Take the cheese out of the mold and cut into 2-3 inch pieces.
- Using coarse salt, generously salt all sides of pieces.
- Leave at room temperature for a full day turning the pieces every once in a while.
- Place the pieces UNCOVERED, on a wooden board in the refrigerator for 2-3 days. They will continue to drain whey.
- Store your cheese in a brine solution made with 1/2 cup salt (Kosher, if possible) per 1/2 gallon of water (boiled and cooled to below room temperature), using just enough to cover the cheese. Let it age 1 to 4 weeks to develop flavor. Stored in brine in the refrigerator it will stay good for months, but the flavor will continue to get sharper.
Nutrition Facts : Calories 2342.4, Fat 126.9, SaturatedFat 72.8, Cholesterol 390.4, Sodium 1562.8, Carbohydrate 176.5, Sugar 205.3, Protein 125.7
30 WAYS TO USE FETA THAT GO BEYOND SALAD
These feta cheese recipes are so addicting! From dip to Greek fries to salads and flatbread, feta cheese is the perfect addition to so many dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a feta cheese recipe in 30 minutes or less!
Nutrition Facts :
HOLIDAY FETA CHEESE BALL
Green onions and red peppers add festive color to this feta and cream cheese ball. Walnuts give it a tasty bit of crunch.
Provided by My Food and Family
Categories Cheese Appetizers
Time 3h15m
Yield 32 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Mix cream cheese and feta with mixer until blended. Add next 3 ingredients; mix well.
- Refrigerate several hours or until chilled.
- Shape into ball. Roll in parsley until evenly coated.
Nutrition Facts : Calories 110, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
BAKED FETA CHEESE (& MORE RECIPES!)
This baked feta cheese is a simple Greek-inspired appetizer that's ready in under 25 minutes. Serve with warm pita or crusty bread!
Provided by Sonja Overhiser
Categories Appetizer
Time 23m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400ºF.
- Slice the cherry tomatoes in half and add a few pinches kosher salt. Finely mince the garlic. Chop the parsley.
- In a small oven-proof dish, place the tomatoes, garlic, parsley, and Kalamata olives, then top with the feta cheese. Drizzle with the olive oil and sprinkle with the dried oregano.
- Bake for about 18 minutes, until the feta cheese is warm and soft. Serve immediately with crackers, pita, or bread.
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- Add milk to a large pot and set on the stove top. Turn stove top to medium heat and heat your milk to 86F. Make sure to stir constantly so the milk doesn't burn.
- Once the milk reaches 86F, remove the pot from the heat and add the diluted calcium chloride. Stir it in with a slotted spoon.
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