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How to Make Homemade Feta Cheese - A Step-by-Step Guide

Making homemade feta cheese is a wonderful way to add a touch of gourmet flair to your cooking. Feta, a tangy and crumbly cheese with a unique flavor, is a staple in Mediterranean cuisine and can elevate a simple salad or entreé to new heights. Plus, making it yourself gives you full control over the ingredients and the quality of the final product.

While making cheese at home may sound daunting at first, feta cheese is actually quite simple to make. With just a few basic ingredients ...

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Ingredients

  • ½ cup water, divided
  • 1/2 teaspoon calcium chloride
  • 1/2 teaspoon liquid rennet
  • 1 gallon whole milk
  • 1/4 teaspoon feta MT1 cheese culture
  • 8 cups water
  • 5 tablespoons coarse sea salt
  • 1 teaspoon calcium chloride
  • ¼ teaspoon white vinegar

Information

  • Prep Time: 45 mins
  • Cook Time: 5 mins
  • Additional Time: 14 hrs 8 mins
  • Total Time: 14 hrs 58 mins
  • Servings: 16
  • Yield: 1 pound

  • 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.

    • Nutrition

    121 cal.

    • Total Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 19mg
    • Sodium: 1753mg
    • Total Carbohydrate: 11g
    • Total Sugars: 11g
    • Protein: 8g
    • Vitamin C: 1mg
    • Calcium: 288mg
    • Iron: 20mg
    • Potassium: 378mg

    Categories

    Greek recipes
    Mediterranean recipes
    Cheese recipes
    Dairy recipes
    Homemade recipes