Description
This step-by-step recipe shows you how to ferment feta cheese at home using traditional methods. Achieve that perfect tangy, crumbly texture with simple ingredients and the right tools.
Ingredients
1 gallon sheep’s, goat’s, or cow’s milk (preferably fresh and high quality)
1/4 tsp mesophilic starter culture
1/4 tsp liquid rennet diluted in 1/4 cup cool, non-chlorinated water
1 tbsp non-iodized salt
Brine solution (6-8% salt: 60-80g salt per 1L water)
Cheesecloth
Cheese mold or colander
Thermometer
Sanitized utensils and containers
Instructions
1. Heat milk to 86°F (30°C) in a stainless steel pot.
2. Sprinkle mesophilic starter culture over the milk and let hydrate for 2 minutes.
3. Stir gently and allow to acidify for 30 minutes.
4. Add diluted rennet and stir gently for 1 minute.
5. Let milk set undisturbed for 45-60 minutes until curds form and a clean break is visible.
6. Cut the curds into 1-inch cubes and stir gently for 10-15 minutes.
7. Allow curds to settle, then transfer them into a cheesecloth-lined mold or colander.
8. Drain whey naturally for several hours; optionally press lightly with 5-10 lbs of weight.
9. Cut drained curds into blocks and submerge in salt brine (6-8%) for 5-7 days.
10. Store in brine and age at 50-54°F (10-12°C) for 1-2 weeks or longer depending on desired flavor.
Notes
Use only non-iodized salt for brining.
Sheep’s or goat’s milk gives the most authentic flavor.
If your feta is too salty after aging, soak it in cold water for 1-2 hours before serving.
Sanitize all tools thoroughly to avoid contamination.
Store finished feta in brine to extend shelf life and maintain flavor.
- Prep Time: 60 minutes
- Cook Time: 0 minutes
- Category: Fermentation, Cheese Making
- Method: Fermentation
- Cuisine: Greek
Nutrition
- Serving Size: 1 oz (28g)
- Calories: 75
- Sugar: 1g
- Sodium: 260mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 25mg