We took the best crumbly dry fetta cheese and turned it into a smooth, creamy, and spreadable cheese panna cotta, and it is next level good! The synergistic properties of kappa and iota carrageenan blend perfectly to achieve this delicious dish.
Difficulty
Beginner
Ingredients
Equipment
- BlenderÂ
- SaucepanÂ
- WhiskÂ
- Rubber Spatula
- Silicone MoldÂ
- Pan Spray
Timing
Active Time: 20 Minutes Total Time: 9 Hours
Yield
1 Serving
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Prepare Ingredients
Combine iota, kappa, xanthan and kosher salt and reserve.
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 In a blender add the crumbled feta and milk and blend on high for 2 minutes.
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Heat Mixture and Chill
Pour feta milk into a saucepan and bring it to a very low simmer for 3 minutes covered.
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Put the feta milk in a container and refrigerate for 1 hour uncovered.
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Blend Ingredients and Heat
After an hour remove the milk from the refrigerator and put it into the blender and turn it on to medium speed.
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While the blender is running slowly add the dry ingredients and blend for 1 minute.
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Mold Panna Cotta
Pour the milk into a saucepan and bring it up to a simmer while constantly whisking for about 2 minutes.
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Make sure to have molds ready to pour your feta milk into as it will start to set very quickly.
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Lightly spray a thin layer of pan spray on the molds. Silicone molds are designed to be no-stick so your panna cotta should cleanly come out but I spray them as an added measure to assure they release without problems.
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Immediately pour the feta milk into the prepared molds and refrigerate for at least 8 hours up to over night. Once set, serve and enjoy.
