¡Hola amigos! Hoy desde la Confitería Collada venimos a contaros como hacer en casa uno de nuestros quesos favoritos. Hablamos del queso feta casero. Aunque lleva un pequeño proceso de elaboración veréis como es mucho más sencillo de lo que parece ¡Vamos allá!
Cómo siempre en esta sección hablaremos de recetas de quesos, son productos gourmet que no solo gustan en Asturias, en donde estamos ubicados la Confiteria Collada, sino a todo el mundo que los prueba.
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Receta en Video
Os dejamos un video en donde se hace un queso similar al queso feta. Es muy bueno y muy representativo para aprender cómo son los pasos para el cuajo de la leche ¡Esperamos que os guste!
Origen del Queso Feta
Desde los tiempos de Homero se describe asimismo en su Aventura en el siglo VIII a. C.. La historia afirma que el cíclope Polifemo transportaba leche de sus ovejas en globos hechos con estómagos de animales, un día para su sorpresa, se halló que la leche se había cuajado y se había transformado en una suerte de pasta compacta agradable al paladar. Los viejos helenos llamaron el producto cuajada de queso. El nombre “feta” procede de la palabra italiana “fetta” que significa “rebanada”, por el que se le conoce en el siglo XVII.
La mitología nos afirma que los dioses mandaron Aristo, hijo de Apolo, para educar a los helenos la fabricación de queso. Ya desde la vieja Grecia, Aristóteles, Pitágoras y muchos autores viejos describen la fabricación y el consumo de queso en la vieja Grecia.
Es desde el año mil novecientos treinta la producción de queso feta empieza a medrar alén de las fronteras griegas. Francia generó cerca de veinte cero toneladas al año a fines del siglo veinte. Alemania y Dinamarca asimismo se transformaron en grandes productores, mas estos decidieron substituir la leche de oveja por la leche de vaca.
Desde el año dos mil dos, la calidad y la fama del queso feta, conseguir adquirir la DOP Europea, mas solo los feta producidos en Grecia desde leche de oveja pueden llevar esa denominación tan esencial. En otras palabras, los quesos feta elaborados en otras localidades, no pudieron conseguir exactamente el mismo reconocimiento. Actualmente si está reconocido
Características del queso feta
Un buen queso feta debe tener consistencia firme, mantecoso y tenuemente desmenuzable con sabores dulces y amargos. La pasta de este queso es blanda con ciertos orificios, su color es absolutamente blanco y de realmente agradable sabor; sutilmente ácido y amargo.
🤤 Se puede conseguir más suave, más mantecoso y menos salobre en el norte de Grecia. En Tesalia y Grecia central es suave y mantecosa mas con un sabor más intenso. En el Peloponeso, el queso feta es más seco, más firme, con un sabor más intenso y con más orificios.
Ingredientes
Los ingredientes imprescindibles para la queso feta la leche de oveja mas a cuál es el material primordial para la producción de este queso y la leche de cabra que puede ser opcional. Esta última puede tomarse en cuenta no obstante si se carece de ella se puede realizar la producción de queso feta solamente con leche de oveja. Siendo estos los ingredientes principales para la elaboración de este queso se necesita aproximadamente:
- 70% de leche de Oveja
- 30% de leche de cabra
- Limón
- Vinagre
Elaboración del queso feta
Estos son los pasos necesarios para hacer un delicioso queso feta paso a paso, si tenéis cualquier pregunta podéis dejarla abajo en comentarios ¡Vamos allá!
Adecuar la leche
- Vierta la leche en una olla grande y caliente de manera lenta hasta el momento en que alcance los 37° C (99° F).
- Una vez la leche haya alcanzado la temperatura adecuada, agregue el cloruro cálcico, y remueva mientras que agrega los fermentos.
- Agregue el cuajo diluido y siga removiendo a lo largo de 1 minuto más.
- Tape la olla y deje descansar a lo largo de 1 hora y media a 37° C (99° F). Para sostener la temperatura de la leche a lo largo de este tiempo, puede poner la olla al baño maría (37° C).
- Recortar la cuajada: Una vez la cuajada se haya asentado en el fondo de la olla, córtela en cubos de 1 cm más o menos utilizando el cuchillo para cuajada o bien la espátula y deje descansar otra hora más a 37° C (99° F). Verifique a lo largo de los tiempos de reposo que la temperatura del agua del baño maría prosiga a 45° C, agregue más agua caliente si es preciso.
Remover la cuajada
- Tras el reposo, remueva los cubos de cuajada esmeradamente cada cinco minutos a lo largo de los próximos treinta minutos.
- Drenar y moldear la cuajada: Tras remover a lo largo de treinta minutos, la cuajada va a estar lista para ponerse en el molde de Feta con la ayuda de una cuchase de drenaje. Este es el instante de agregarle yerbas si lo quiere.
- Una vez haya puesto la cuajada en los moldes, ponga estos sobre la reja para queso y déjelos drenar. Asegúrese de poner los moldes en algún lugar donde pueda taparlos y recoger el suero que vayan drenando, por servirnos de un ejemplo, en la olla grande.
- Tras tres horas de drenaje, cubra los moldes con lona para queso y voltéelos de forma que el Feta quede sobre la lona para queso, colóquelos sobre la reja, tape la olla y deje drenar a lo largo de la noche. Prepare la salmuera como se ha indicado en los ingredientes, viértalo en un envase grande y déjelo enfriar en la nevera al tiempo que drena el Feta.
Condimentar el queso
- Tras la noche, saque los cuadrados de feta de los moldes, colóquelos en un envase grande y vierta salmuera hasta cubrir los quesos. No agregue más salmuera puesto que esto va a hacer que el queso quede muy salobre.
- El feta va a estar listo una vez haya sido sumergido en salmuera por lo menos cinco horas. Puede preservarlo en la nevera un máximo de 1 mes toda vez que esté en la salmuera.
Consejo Final
Y para terminar recomendaros comerlo acompañado de un poco de tomate o en una ensalada. Sin duda es un queso con mucho sabor que no dejará indiferente a nadie. Para ir despidiéndonos ya, deciros que os esperamos como siempre en la Confitería Collada en Gijón, Asturias con una gran variedad de quesos Asturianos. Por si un día venis a visitarnos, un besito y hasta la semana que viene.
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