How to Make Feta in your Own Kitchen

Over the last few years I’ve started making a lot of our own cheese. It started when I was milking our goats and has continued and expanded. While I love some of the more complex cheeses, I most often make easy and quick cheese – like feta. In this short and easy recipe, I’ll show you exactly how to make feta at home.

Want to make cheese? You might like:

• How to Make Farmhouse Cheese
• How to Make Homemade 30 minute Mozzarella Cheese
• How to Make Ricotta Cheese from Whey or Milk
  

What is Feta Cheese

Feta cheese is a brined curd cheese that originates from Greece, typically made from sheep’s milk or a blend of sheep’s and goat’s milk, although for this recipe use cow’s milk since it is more readily available. It has a crumbly texture and a tangy, salty flavor, which results from the aging process in brine. Feta is often used in Mediterranean cuisine, adding a creamy yet sharp taste to dishes like salads, sandwiches, and pastas. Its versatility makes it a popular choice for both cooking and serving as a topping or side dish. Feta cheese is also known for its distinctive white color and crumbly consistency.

Ingredients:

• 1 gallon whole milk (goat’s milk for traditional feta or cow’s milk for a milder taste)
• 1/4 teaspoon mesophilic starter culture
• 1/4 teaspoon liquid rennet (diluted in 1/4 cup non-chlorinated water)
• 1 tablespoon cheese salt (or non-iodized salt)
• 1/4 cup distilled white vinegar or calcium chloride (optional, for firmer texture)
• Non-chlorinated water

Instructions:

1. Heat the Milk
Pour the milk into a large pot and heat it slowly to 86°F (30°C). Stir occasionally to prevent scorching.

2. Add the Starter Culture
Sprinkle the mesophilic starter culture over the milk’s surface and let it rehydrate for a minute. Stir gently to mix.

3. Add the Rennet
Stir in the diluted rennet using an up-and-down motion. Let the milk sit undisturbed for 1-2 hours, until it forms a gel-like curd.

4. Cut the Curd
Once the curd is firm, cut it into 1-inch cubes with a long knife. Let it rest for 5 minutes to allow whey to begin separating.

5. Stir and Drain the Curd
Gently stir the curds for 15-20 minutes while maintaining the temperature. Then, pour them into a cheesecloth-lined colander and allow the whey to drain for a few hours.

6. Press the Cheese
Gather the cheesecloth and place a weight on top (a filled jar or small plate) to press out additional whey for 4-6 hours.

7. Salt and Age the Feta
Unwrap the cheese and cut it into blocks. Sprinkle salt over each side and let it age at room temperature for 24 hours.

8. Brine and Store
Dissolve 1/4 cup of salt in 4 cups of water to make a brine. Submerge the cheese in the brine and refrigerate for at least 5 days before using for the best flavor.

Enjoy your homemade feta in salads, on bread, or in your favorite dishes! Looking for more resources and from scratch recipes? Join us on Substack.