How to Greek Fermentation of Feta Cheese

What You Need to Know

The fermentation process involves the action of lactic acid bacteria, which convert the milk sugar (lactose) into lactic acid, resulting in a distinctive tangy flavor and crumbly texture. The pH of the cheese decreases during fermentation, helping to preserve the cheese and give it its characteristic flavor.

Steps

1. 1.

   Horiatiki (Greek salad) (Greece): Provides the characteristic tangy-salty counterpoint to fresh vegetables

2. 2.

   Tiropita (cheese pie) (Balkans): Creates the crumbly texture essential for proper pie filling

3. 3.

   Shopska salata (Bulgaria): Fermented feta adds depth to this national dish's flavor profile

The Science

Primary Reaction

Lactic acid fermentation

Common Mistakes