Although Feta cheese is considered a characteristic ingredient in Greek cuisine, it is difficult to imagine many Cyprus dishes without it. Расскажем, как делают этот продукт и что с ним можно приготовить.
Feta is made from sheep’s milk, which is pasteurized, then cooled to about 35 degrees. После этого в молоко добавляют сычужный фермент и соль, разведенные в воде. Chan with milk is covered with fabric to maintain the temperature, and they are waiting for the milk to curl.
After about an hour, curled milk is mixed, placed in forms or in gauze, given to drain serum. Потом куски сыра солят и помещают в рассол на 5-7 дней.
You will need:
-400 grams of feta cheese,-10-15 cherry tomatoes,-olives without a bone-three slices of lemon,-fresh rosemary,-chili pepper-olive oil,-3 slices of the bulb-capers,-green onions.
Preparation:
- Put the slices of the lemon on a baking sheet or in shape, sprinkle with rosemary. - Put the feta on top of the lemon, put cherry, olives, lobips, chili slices on top of it (you can use sharp ground pepper), sprinkle with rosemary again. - Sprinkle with olive oil, salt and pepper to taste (do not forget that the feta itself is very Salt). - Cover the shape with foil. - Bake at a temperature of 200 degrees, until the tomatoes and feta become soft. - Serve hot, sprinkling with fine -sized green onions and capers.
The text is prepared based on the materials "Khrises of the Cigades"
This article was first published in the “Vestnik Cyprus” on January 14, 2024. Part of the information could be outdated.
