Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
45 mins
cook:
5 mins
additional:
14 hrs 8 mins
total:
14 hrs 58 mins
Servings:
16
Yield:
1 pound
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Ingredients

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

Directions

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

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  • 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
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Reviews (1)

Most helpful positive review

Rating: 5 stars
02/17/2018
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 to you but also buy her recipes and she is very talented. I could get A lot of recipes from her. Thank you. Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/17/2018
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 to you but also buy her recipes and she is very talented. I could get A lot of recipes from her. Thank you. Read More
(1)
Rating: 5 stars
02/11/2021
Made mine with raw goat milk from my small homestead. This is my 3 rd time. Great feta! A lot of steps but not hard to make. Only a few ingredients. Liquid rennet and calcium were only things I didn’t have on hand Read More