How to Make Delicious Homemade Feta Cheese

Name: How to Make Delicious Homemade Feta Cheese
Prep time: 10 min
Cook time: 200 min
Total time: 2490 min
Yield: 24 servings
Cuisine: Greek
Ingredients: 1 gallon whole cow or goat milk, not ultra-pasturized; 1/8 teaspoon mesophilic starter culture; 1 1/4 teaspoons calcium chloride, divided; 1/2 tablet rennet (plus 1/4 cup water; or 1/2 teaspoon liquid rennet); 2 quarts cool water; 1 to 1 1/4 pounds kosher salt, or other non-iodized salt; 2 1/2 teaspoons vinegar (white or cider vinegar)

Homemade feta cheese can be ready for consumption in just a few days, with options for brined storage extending its shelf life for months.

⭐ 4.2 (94 reviews) Prep: 10 minCook: 200 minTotal: 2490 minYields: 24 servings

Category Tags:

Side Dish Ingredient

Cuisine Tags:

Greek

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Instructions

Begin heating 1 gallon whole milk in a double boiler until it reaches 86 F.
Stir in 1/8 teaspoon mesophilic starter culture; maintain 86 F for 1 hour, removing the pot from the hot water bath if needed to prevent overheating.
Mix in 1/4 teaspoon calcium chloride.
Dissolve 1/2 rennet tablet in 1/4 cup cool water, or use 1/2 teaspoon liquid rennet, then stir into the milk for 1 minute.
Allow the mixture to sit undisturbed for 30 minutes, maintaining 86 F; briefly return to hot water if needed to prevent cooling.
Check for a clean break in the curd; if not set, wait an additional 30 minutes.
Cut the curd into 1-inch slices, ensuring full depth.
Rotate the pot and make perpendicular 1-inch slices to form a grid.
Diagonally slice the curd again to create 1-inch chunks.
Stir the curd chunks, then gradually raise the temperature to 95 F over 1 hour using the double-boiler method, ensuring it does not exceed 106 F.
Line a colander with cheesecloth and pour in the curds and whey.
Tie the cheesecloth corners and drain at room temperature for 4 hours.
Cut the congealed curd mass into 3-inch blocks and drain for another 30 minutes in the cheesecloth.
Prepare a saturated brine by dissolving 1 to 1 1/4 pounds non-iodized salt in 2 quarts water, then add 1 teaspoon calcium chloride and 2 1/2 teaspoons vinegar.
Submerge feta blocks in the brine for 10-12 hours; do not over-brine to avoid excessive saltiness.
Drain the feta and air-dry uncovered at room temperature for 1-2 days.
Store finished feta in covered containers in a refrigerator or cool place for up to two weeks.