The Best Whipped Feta Contains Feta and Nothing Else
Like any commodity consumed, food is subject to the winds of capitalism, resulting in trends that have nothing to do with seasonality. Whipped feta is all the rage right now, but it’s also delicious, so I’m the arbiter of this sort of thing – happy with its surge in popularity.
When food has a moment, there is also a lot of writing about it. This happens with sliced fruit (since it has to do with how much your parents loved you) and it happens with whipped fetas. There are many whipped feta recipes on the Internet, but all I’ve looked at have one thing in common: they all complemented feta with another, creamier source of dairy, sometimes in equal amounts. There are recipes with cream cheese (both whipped and blocked), recipes with yogurt, recipes with labne, and recipes with heavy cream. Naturally, I tried everything.
After eating many different combinations of feta and some other dairy products, I found that adding another dairy product to feta makes it a little silky, but also softens the taste of feta. This could make it more accessible to those with an easy palate, but as a feta lover, I am slightly offended. I want my whipped feta to be fluffy, spreadable and easy to spread. I also like that you don’t have to measure anything.
The best whipped feta is simply feta whipped with food processor blades. At first it will seem that you are just making a crumbled feta, but be patient. The cheese will begin to roll and roll over the bowl and then settle to the edges and turn into a creamy paste. Scrape the sides of the bowl, give the cheese a flavor, and grab some snacks to dip. If feta is too aggressive for you on its own, you can add a tablespoon of cream cheese or labne (for every six ounces of feta), or drizzle a little olive oil and blitz again, but I encourage you to try it on a different product before proceeding. at the construction site. Cherry tomatoes dipped in whipped feta are a great two-ingredient snack; I see no point in attracting other scents.