Persian Style Fetta

Persian style fetta is a drained curd, fresh cheese. Unlike Greek style fetta, Persian fetta is softer, creamier and lower in salt.

Similar to a marinated goat's cheese, Persian fetta is soft and creamy with a lush, buttery finish and has a delicious salty tang to it, however, it is usually made from cow’s milk. Traditionally, it's marinated in garlic, bay leaves, peppercorns, and fresh thyme with olive oil, but you can choose other things to marinate it with, such as chilli flakes, which is a really popular choice for those who like a bit of an extra kick (I happen to be one of those people).

Personally, I'll eat Persian fetta straight from the jar when no one is looking, but you can crumble it over a lovely vegetable tart, spread it on toast, or use it as a stuffing in ravioli, the choice is yours. It's also a great accompaniment with sparkling wines, pear or apple cider, or a nice Rosé.

Below is the recipe to use to make your own at home. If you're new to at-home cheesemaking, this is one that's really easy to start out with. The process from start to finish is approximately 72 hours, but it's mostly wait time, and as a total cheeseaholic, I promise you, it'll be well worth the wait.

Prep: 15 mins

Cook: 72 Hours (Including Incubation & Setting Times)

Ingredients:

DAY 1

- 1 Litre Full Cream Milk (Pasteurised)

- 1/16th "DROP" tsp Type B Starter (refer to notes)

- 1ml Vegetarian Liquid Rennet

- 5ml Boiled Water, cooled

DAY 2

- Non-iodised Salt or Chilli Flakes to taste

DAY 3

- Olive Oil, Canola, or Grapeseed Oil (your choice)

- Fresh Herbs, Peppercorns, Garlic Cloves (your choice)

Method:

DAY 1

Step 1.

Warm the milk to 30-32°C (about 85-95°F).

Step 2.

Pour into a 1 litre container.

Step 3.

Add 1/16th tsp "DROP" Type B Starter (refer to notes) and mix well. Do not add too much as it won't allow the milk to set.

Step 4.

In a small measuring cup, mix the rennet in with the cooled down, boiled water, then add the mixture to the milk and stir in well.

Step 5.

Place lid on the container and allow milk to set. This should take 18 - 24 hours.

Tips & Hints:

Specialty measuring spoons, Type B starter and Liquid Rennet can be found at cheeselinks.com.au or other cheesemaking specialty shops.

DAY 2

Step 1.

Place a colander on a large bowl and put a dampened muslin cheese cloth (see notes) on to the colander.

Step 2.

Transfer the set milk curd into the lined colander.

Optional - mix in some non-iodised salt, or chilli flakes to taste.

Step 3.

Leave on counter to drain for 3-4 hours.

Step 4.

Hanging the curd - tie the corners of the muslin cheese cloth and wrap on a flat spoon or spatula. Hang the spoon in a 2 litre tall container and refrigerate for 24 hours.

Tips & Hints:

Muslin cheese cloth can be found at any cheesemaking specialty shop.

DAY 3

Step 1.

Prepare 2 or 3 500g jars - make sure they're clean and sanatised.

Step 2.

Half fill the jars with the oil of your choice - you can use a mixture of olive oil and canola, or grapeseed. Add your choice of a few fresh herbs, peppercorns or cloves of garlic.

Step 3.

Handroll the cheese into balls and place into the oil. Top with oil and place on the lid. Store in the fridge.

Tips & Hints:

Keeps in the fridge for up to 2 weeks.