Skip to main content New<> this month
Get the Allrecipes magazine

Homemade Feta Cheese

Rated as 5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


14 h 58 m servings 121
Original recipe yields 16 servings (1 pound)


{{model.addEditText}} Print
  1. Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.
  2. Combine 1/4 cup water and 1/2 teaspoon rennet in another small bowl; mix well.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Per Serving: 121 calories; 4.8 11.3 8 19 1753 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

I think it was really good Feta Cheese and it had good favor. I would definitely use this chefs recipes for cooking in the kitchen. You can see that she is a great chef by not just her talking t...