How to Melt Feta Cheese: 8 Steps (with Pictures) - wikiHow (2024)

FAQs

What's the best way to melt feta cheese? ›

Add a small amount of preferably full milk to your jar and drop in your feta. You can use skim or 2% if you prefer. Now turn your stove on to medium heat and allow water to boil. As it heats up, stir it constantly.

Transfer the baking dish to the oven and bake until the feta is golden and the tomatoes have burst and their juices are bubbling away. (Don't expect the feta to melt—feta doesn't do ooey-gooey—but it will soften and get creamy.) This will take 40 to 45 minutes.

Texture: Since the curd is just lightly pressed together, Feta is very crumbly, and works beautifully as a topping to other dishes. When you put it in your mouth, however, high quality Feta will become quite creamy, not grainy. Cooking: Feta melts well, turning soft, not gooey, and maintains its flavor when heated.

Unlike, say, fresh goat cheese or Parmesan mixed with a splash of pasta water, feta doesn't really become creamy, ooey or gooey when subjected to high heat. It's too acidic and watery to melt, and while it does soften, it remains crumbly and grainy—even when stirred into tomato sauce. (However, baked feta on toast?

Due to feta cheese's crumbly texture, it can become dry very quickly, even when stored in the refrigerator. For storing feta longer than a week, it's best to keep it in brine (a solution of water and salt) or salted milk, in order to keep it from drying out.

Here's the how to melt cheese the slow and steady way: use low heat—introduce a double-boiler, even—to avoid overcooking. If you want to speed up the melting a little more, try grating the cheese instead of cranking the temperature—the thin and uniform shape will melt faster and more evenly.

Generally, feta cheese should not be left unrefrigerated for more than two hours. This is because feta cheese is a perishable dairy product that can promote bacterial growth at room temperature. Extended exposure to warm temperatures increases the risk of contamination and spoilage, compromising its quality and safety.

Feta cheese. By law cow milk can't even get near feta in Greece, while feta produced in several other countries, including the U.S., is often made with cow milk. This creates an entirely different cheese that does not melt into a creamy sauce as well as sheep milk feta does.

Although unopened feta can last for as long as six months in the fridge, as soon as you open it, this timeframe shortens to only seven days. Thankfully, extending the shelf life of this dairy product is as simple as storing it in olive oil after opening, which can maintain its freshness for two to three weeks.

Put into a hot oven for 5-10 mins – or onto a bbq until the cheese is golden and soft. Eat straight away before the cheese cools by dipping pieces of bread or vegetables into it fondue style.

Why is my feta rubbery? ›

There are two possible causes for rubbery cheese;

This can happen when an excess amount of rennet is used. We suggest you use a bit less rennet next time. It can also happen if cheese is overworked or overcooked, and all the butterfat is removed from the product.

It sound like your brine is pulling calcium from your cheese, resulting in a slimy exterior. When making a fresh brine, be sure to add Calcium Chloride and White Vinegar as well as salt.

Feta cheese. By law cow milk can't even get near feta in Greece, while feta produced in several other countries, including the U.S., is often made with cow milk. This creates an entirely different cheese that does not melt into a creamy sauce as well as sheep milk feta does.

The Microwave Melting Process

Feta cheese has a high moisture content, and using high heat can cause it to melt too quickly and result in a clumpy texture. By using a lower power setting, you allow the cheese to melt gradually, resulting in a smoother consistency.

Feta cheese doesn't melt like other cheeses, so you get a completely different texture than eating mozzarella or parmesan cheese on your pizza. Instead of gooey warm cheese that you're used to, you get chunks of chewier cheese that you can bite into.