How to Make Feta Cheese At Home

Making Homemade Feta Cheese is fun, easy and tasty.  Most of what you need to make Feta Cheese at home you already have.  All it takes is an extra ingredient, Rennet, and you can make it in your own kitchen.

Feta originated from Greece and is usually made from goats milk, but sometimes also from sheep and cow.  It requires aging and is most often used in salads and baking. 

Ingredients

  • Fresh Goat's Milk (1 Gallon)
  • Rennet (1/2 tablet)
  • Stainless Steel Pot (big enough to hold 1.5 gallons)
  • Fresh Yogurt (1 Tablespoon)

Method:

  • Heat Goats Milk to 88F and stir, making sure that the bottom is stirred so that it doesn't burn
  • Mix the Yogurt and 1 tablespoon of milk and mix.   Stir in the Yogurt/Milk blend into the warned Goats Milk and mix.   Turn off heat, cover and allow milk to sit for one hour at room temperature. 
  • Dissolve the rennet with a half cup of cool water.
  • Mix the dissolved rennet/water into the pot and stir thoroughly.
  • Let the mixed solution sit overnight at room temperature.
  • The next morning, check that the milk has gelled properly and that some of the whey has separated from the rest.
  • Start cutting the curd from one side and straight down to the bottom.  Make another cut about 1/2 of an inch from the first cut and repeat.
  • Using your hand, reach to the bottom and lift the curds to slightly sir.  Cut the large pieces so that they are in 1/2 inch cubes
  • Let the curds sit for about 15 minutes, stirring every 5 minutes.
  • Remove the whey through the strainer lined with the handkerchief, pouring the curds into the handkerchief.
  • Save the whey for later use in the pickling brine.
  • Drain the curd through the strainer until no more whey drains out.   This takes several hours.
  • Put the curds into  bowl and mix in 1/2 teaspoons of salt, which will break up the curds
  • Press the feta into a mold to help it keep shape and leave it overnight at room temperature
  • Prepare  brine (12.5% salt): mix 20 oz of whey (saved from before) with 5 tablespoons of salt. Stir until dissolved.
  • Cut the feta into small cubs and place them in a jar.  Pour the brine sauce over until it totally covers the cheese.
  • Let Feta sit in fridge for several days which will dry it out as make it easier to crumble.
  • Before use, rinse Feta to remove excess salt.

 

 

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Homemade Feta Cheese Recipe
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