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Feta Cheese Recipe

Learn how to make homemade feta cheese with this simple and easy recipe. With just a few ingredients and steps, you can create creamy, tangy feta at home for salads, appetizers, and more!
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Equipment

  • Large stainless steel pot (about 6-8 quart capacity)
  • Thermometer
  • Cheesecloth
  • Cheese mold or a small colander
  • Slotted spoon or ladle
  • Knife for cutting curds
  • Cheese press (optional for firmer feta)
  • Large bowl for draining

Ingredients
  

  • 1 gallon 4 liters whole milk (preferably raw or full-fat, not ultra-pasteurized)
  • ¼ tsp mesophilic culture available from cheese-making suppliers
  • ¼ tsp liquid calcium chloride optional, if using pasteurized milk
  • 1/4 tsp liquid rennet or 1/4 rennet tablet, dissolved in ¼ cup water
  • 1 tbsp salt
  • 1-2 tbsp white vinegar or lemon juice for acidifying the milk
  • Non-chlorinated water for diluting rennet and calcium chloride

Instructions
 

  • Heat the milk:
  • Pour the milk into a large stainless steel pot and slowly heat it over medium heat to 85°F (29°C). Stir occasionally to ensure the milk doesn’t scorch.
  • Add the culture:
  • Sprinkle the mesophilic culture over the surface of the milk and let it rehydrate for 1-2 minutes. Then, stir gently to incorporate it into the milk. Allow the milk to sit at 85°F for about 1 hour for the culture to work.
  • Add the acid:
  • Add vinegar or lemon juice to the milk and stir gently. This will help the milk acidify, making it ready to form curds.
  • Add rennet:
  • Dilute the rennet in a small amount of non-chlorinated water (about ¼ cup) and stir it into the milk. Cover the pot and let it sit undisturbed for 1-2 hours, maintaining the milk temperature at 85°F. The milk should set and form a soft curd.
  • Cut the curds:
  • Once the milk has set and the curds have formed, use a long knife to cut the curd into ½-inch cubes. Let the curds rest for about 5 minutes before gently stirring them with a slotted spoon.
  • Cook the curds:
  • Slowly heat the curds to 105°F (40°C) over the course of 30-40 minutes, stirring gently every 5 minutes. This will help the curds firm up. Once they reach the target temperature, remove them from the heat.
  • Drain the curds:
  • Carefully ladle the curds into a colander lined with cheesecloth, allowing the whey to drain. Let the curds drain for 1-2 hours, or until the whey has mostly drained off.
  • Press the curds (optional):
  • If you prefer a firmer feta, you can place the curds into a cheese mold and press them gently to expel more whey. Press the cheese for 6-12 hours, flipping the cheese occasionally to ensure an even texture.
  • Salt the feta:
  • Once the cheese has drained and reached the desired consistency, sprinkle the salt evenly over the surface. For a more intense flavor, you can also add herbs like oregano, thyme, or rosemary at this stage.
  • Age the feta:
  • Store the feta in a container filled with brine (water and salt) or olive oil in the fridge for 2-3 days to allow the flavors to develop. Feta can also be kept in a simple saltwater brine for up to 1-2 weeks.
  • Serve:
  • Once the feta is aged to your liking, remove it from the brine or oil and serve as a topping for salads, roasted vegetables, or in Mediterranean-inspired dishes.