The Ultimate Guide to Homemade Feta Cheese

Ingredients

  • 4 liters of goat's milk
  • 1 cup of plain yogurt
  • 1/4 tablet of rennet
  • 1/4 cup of non-chlorinated water
  • 1 tablespoon of cheese salt
  • 1/2 cup of cheese brine

Steps and instructions

  1. Warm the goat's milk to 86°F (30°C) over medium heat. Stir continuously to prevent it from burning.
  2. Once the milk is at the right temperature, remove it from the heat and stir in the plain yogurt.
  3. Dissolve the rennet tablet in the non-chlorinated water, then pour the mixture into the milk and yogurt, stirring gently for about a minute.
  4. Cover the milk mixture and let it sit undisturbed at a consistent temperature for around an hour, or until it has set and a clean break can be achieved.
  5. Once the milk has set, cut the curd into 1/2 inch cubes using a long knife.
  6. Let the curds rest for 5 minutes, then slowly heat them back up to 86°F (30°C), stirring gently.
  7. Maintain the temperature and continue stirring for about 20 minutes, until the curds are firm.
  8. Stir in the cheese salt, then pour the curds into a colander lined with fine cheesecloth.
  9. Tie the corners of the cheesecloth to create a bag, then hang it over a bowl or sink to drain for 5 hours, or until it has reached the desired consistency.
  10. Once the cheese has drained, cut it into slices or cubes, then store it in a container with the cheese brine. The cheese is ready to eat after 5 days in the brine.

Tools for making

Recipe variations

  • Use cow's milk instead of goat's milk for a milder flavor.
  • Add herbs or spices such as dried oregano, thyme, or crushed red pepper flakes to the milk mixture for added flavor.
  • Replace the plain yogurt with buttermilk or kefir for a tangier taste.
  • Experiment with different types of rennet, such as vegetarian or microbial rennet.
  • Instead of using cheese salt, try using sea salt or flavored salts to enhance the taste.
  • Add diced sun-dried tomatoes, black olives, or fresh herbs like basil or parsley to the cheese for a Mediterranean twist.
  • For a creamier texture, mix in some heavy cream or half-and-half during the curd cutting stage.
  • Smoke the cheese by placing it on a rack in a smoker for a few hours, using wood chips of your choice.
  • Create a marinated feta by submerging the cheese in olive oil with garlic, herbs, and spices.
  • Make a vegan alternative using non-dairy milk, such as almond milk or soy milk, and vegan yogurt.

Recipe overview

Welcome to your guide on making homemade Feta cheese. This traditional Greek cheese is known for its tangy flavor and crumbly texture, making it a versatile ingredient in a variety of dishes. You will be using Goat's milk as a base, but you can also use cow's milk if preferred. The process involves heating and curdling the milk, cutting and draining the curd, and finally, preserving the cheese in a brine solution. Although this recipe requires some patience due to the resting and brining periods, the end result is a delightfully tangy and creamy cheese that is well worth the effort. Enjoy the process and the delicious outcome!

Common questions

  1. Can I use cow's milk instead of goat's milk? No, this recipe specifically calls for goat's milk. Using cow's milk will result in a different taste and texture.
  2. Can I use flavored yogurt instead of plain yogurt? It is recommended to use plain yogurt as flavored yogurt may affect the taste of the final product.
  3. Where can I find rennet tablets? Rennet tablets can be found at specialty cheese-making stores, some grocery stores, or online.
  4. What can I use if I don't have cheesecloth? If you don't have cheesecloth, a clean muslin cloth or a coffee filter can be used as a substitute.
  5. How long can I store the feta cheese? When stored properly in the brine, feta cheese can be kept for several months in the refrigerator.
  6. Can I adjust the amount of salt used? The amount of salt can be adjusted to personal preference, but it is recommended to use cheese salt specifically as it dissolves and distributes evenly.

Serving dishes and utensils

  • Cheesecloth - Used to strain the curds from the whey during the cheese-making process.
  • Colander - Used to drain the curds and separate them from the whey.
  • Long knife - Used to cut the set curds into cubes before heating them.
  • Bowl or Sink - Used to hang the cheesecloth bag with the curds for draining.
  • Container - Used to store the feta cheese along with the cheese brine.

Origin stories

Feta, an iconic Greek cheese, has a fascinating tale woven into its creamy texture. Its roots are buried deep in Greek mythology, where the cyclops Polyphemus, first shepherd and cheese producer, was believed to have discovered feta. After milking his sheep and goats, Polyphemus stored the milk in bags made of animal stomachs. To his surprise, the milk transformed into curds and whey over time, leading to the creation of cheese. Feta's name itself is a testament to its age-old origins, as it means "slice" in Greek, a reference to the slicing of curd that is a vital part of the cheese-making process. So, whenever you indulge in a piece of feta cheese, remember, you're not just savoring a cheese, you're partaking in a slice of ancient Greek history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.