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If you love making homemade cheese, try your hand at feta. The results are well worth the effort. Use goat or cow milk, or even a mixture of both. To serve, remove from brine and allow the cheese to air-dry before serving.


Read the full recipe after the video.

Recipe Summary

45 mins
5 mins
14 hrs 8 mins
14 hrs 58 mins
1 pound


Original recipe yields 16 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.

  • Combine 1/4 cup water and 1/2 teaspoon rennet in another small bowl; mix well.

  • Pour milk into a double boiler set over medium-low heat. Heat milk until it registers 86 degrees F (30 degrees C) on an instant-read thermometer. Sprinkle cheese culture on the surface. Allow to dissolve without stirring for a few minutes, then stir well. Cover and keep at 86 degrees F (30 degrees C) for 1 hour.

  • Pour calcium chloride mixture into the milk; stir for 1 minute. Add rennet mixture; stir for 1 to 2 minutes. Let stand at room temperature until milk sets into curd, about 1 hour. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.

  • Cut curd all the way to the bottom of the pot into 1-inch squares. Stir gently with a rubber spatula. Let rest, 5 to 10 minutes.

  • Stir curds, maintaining temperature at 86 degrees F (30 degrees C), until they sink to the bottom of the pot, about 20 minutes. Scoop out liquid (whey) with a ladle and discard or reserve for another use.

  • Line 2 basket-style molds with damp cheesecloth. Ladle curds into the molds with a slotted spoon and cover with ends of cheesecloth. Place one mold on top of the other, pressing lightly. Let drain, switching the molds and stirring curds a few times, until cheese is firm, at least 4 hours.

  • Mix 8 cups water, sea salt, 1 teaspoon calcium chloride, and white vinegar together in a large container to make brine. Submerge cheese in brine and let soak, at least 8 hours and up to 3 weeks.

Cook's Note:

You can use mesophilic Aroma type B, mesophilic Type II, or mm100 mesophilic cultures.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

121 calories; protein 8g; carbohydrates 11.3g; fat 4.8g; cholesterol 19.4mg; sodium 1753.2mg. Full Nutrition