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Homemade Feta Cheese

Create your own creamy and tangy feta cheese with this simple recipe that's perfect for beginners and cheese makers alike.
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Serving Size 10 servings

Ingredients

Main Ingredients

  • 2 gallons milk (any milk of your choice) Whole milk yields creamier feta.
  • 1 teaspoon calcium chloride diluted in 1/2 cup of water Only necessary for store-bought milk.
  • 1/8 teaspoon feta culture or mesophilic cheese culture Used to culture the milk.
  • 1 teaspoon rennet diluted in 1/2 cup of water Key ingredient for curdling the milk.
  • to taste Kosher salt For seasoning and preserving the feta.

Instructions

Preparation

  • Add the milk to a large pot over medium heat, stirring constantly to prevent burning. Heat until it reaches 86°F.
  • Remove from heat and stir in the diluted calcium chloride if using store-bought milk.
  • Sprinkle the cheese culture on top, then mix it in thoroughly.
  • Cover the pot and let it rest for one hour, maintaining the temperature at 86°F.
  • After an hour, add the diluted rennet and stir immediately.
  • Cover the pot again and let it rest for an additional hour.
  • Once set, cut the curds into squares using a knife.
  • Allow the curds to rest for 5 minutes, then gently stir three times over the next 15 minutes.
  • Line a colander with cheesecloth and transfer curds, allowing whey to drain.
  • Gather cheesecloth and hang it to drain overnight with a bowl underneath.
  • The next day, place the cheese on a cutting board and cut into 1-inch thick slabs.
  • Sprinkle kosher salt in a pan, layer cheese slabs, and add another layer of salt on top. Cover and refrigerate for 24 hours, salting the cheese on both sides occasionally.

Notes

Store homemade feta submerged in brine or olive oil in an airtight container. Best enjoyed within a week or two, but can be frozen if properly wrapped.