How to make Feta cheese

 

Making feta cheese at home is very doable with a few special ingredients and some patience. Feta is a brined white cheese traditionally made with sheep's milk, but it can also be made with cow or goat milk. It has a crumbly texture and tangy-salty flavor due to aging in brine.

🧀 Homemade Feta Cheese Recipe

🧂 Ingredients:

  • 4 liters (1 gallon) whole milk (sheep’s, goat’s, or cow’s milk — not ultra-pasteurized)

  • 1/8 tsp mesophilic starter culture (e.g., MA4001 or MA4002)

  • 1/4 tsp liquid rennet (or follow your rennet instructions), diluted in 1/4 cup cool, non-chlorinated water

  • 1–2 tsp cheese salt (non-iodized)

  • Optional: 1/8 tsp lipase powder (adds tanginess, especially if using cow’s milk)

🧪 You’ll Need:

  • Thermometer

  • Cheese mold & draining setup (colander + cheesecloth)

  • Cheese press (optional but helpful)

  • pH strips or meter (for aging)

  • Sanitized utensils

  • Airtight container & brine for storage

🧭 Step-by-Step Instructions:

1. Warm and Culture the Milk:

  • Heat the milk to 32°C (90°F).

  • Sprinkle mesophilic culture (and lipase if using) on the milk. Let sit for 2 minutes, then stir gently.

  • Let ripen for 1 hour (hold temp at 32°C).

2. Add Rennet:

  • Stir in the diluted rennet gently.

  • Let the milk sit undisturbed for 45–60 minutes, until it sets into a firm gel-like curd.

3. Cut the Curds:

  • Cut the curd into 1–2 cm (½ inch) cubes with a knife.

  • Let them rest for 10 minutes.

4. Cook the Curds:

  • Slowly heat the curds to 38°C (100°F) over 20–30 minutes, gently stirring occasionally.

  • Once at temp, maintain it and stir gently for another 20 minutes to firm the curds.

5. Drain the Curds:

  • Pour curds into a cheesecloth-lined colander.

  • Let drain for 4–6 hours, or until fairly firm.

  • Then press them gently (optional) for another 4–6 hours.

🧂 Salting and Brining:

Option 1: Dry Salting

  • Cut the drained cheese into blocks and sprinkle cheese salt on all sides.

  • Let sit for 1–2 days in the fridge, flipping occasionally.

Option 2: Brining (Traditional)

  • Prepare a 10% brine: dissolve 100g salt in 1 liter water.

  • Place cheese blocks in the brine and age in the fridge for:

    • 5–7 days for fresh, milder feta

    • 2–6 weeks for stronger, tangier flavor

✅ Storage:

  • Keep feta in brine in the fridge for up to 2 months.

  • If storing out of brine, wrap it tightly and use within a week.

🧑‍🍳 Tips:

  • Use lipase for a more authentic feta flavor, especially if not using sheep’s milk.

  • Taste and adjust salt level — feta should be pleasantly salty but not overpowering.

  • You can marinate feta in olive oil, herbs, or chili flakes after brining.

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