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Make Your Own Feta Cheese!

The first time I tasted truly exceptional feta, it wasn’t in Greece, but at a small farmers market in upstate New York. A weathered cheesemaker with twinkling eyes handed me a sample – creamy, tangy, and unlike anything I’d ever had. It was a revelation, a taste that transported me to sun-drenched hillsides and grazing goats. From that moment, I was determined to learn the secrets of crafting this Mediterranean delight myself, a journey that’s led me to appreciate the simple magic of transforming fresh milk into something truly special.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 5 minutes (plus cooling time)
Total Time: 24 hours (including draining)
Yields: 1 jar
Dietary Type: Vegetarian

Ingredients

Cheese

2-3 liters fresh goats’ milk
½ – 1 tablespoon pitia (rennet)
½ cup warm water
½ – 1 tablespoon salt

Brine

Water
Coarse salt (fine salt will also work)
1 raw egg, washed thoroughly

Equipment Needed

Large pot
Cheese cloth or fine tulle/netting
Fine-weaved basket or strainer
Clean and sterilized wide-mouth jar or container
Dish that will fit inside the jar
Heavy rock that will fit into the jar

Instructions

Sanitize Everything: Begin by ensuring that all your utensils, pots, and supplies are impeccably clean. This is crucial for preventing unwanted bacterial growth and ensuring the quality of your feta. Sterilize your jar by boiling it in water for 10 minutes.
Heat the Milk: Pour the fresh goats’ milk into a large pot and place it over medium heat. Heat the milk to a low boil, being vigilant to prevent scorching. Stir frequently and watch carefully.
Gentle Cooking: Once the milk reaches a low boil, reduce the heat slightly and cook for about 5 minutes. This step helps to improve the texture and stability of the final cheese.
Cool to Warm: Remove the pot from the heat and allow the milk to cool down until it is warm to the touch, approximately 100-110°F (38-43°C). You should be able to comfortably hold your finger in the milk for a few seconds.
Prepare the Rennet: In a small bowl, dilute the pitia (rennet) in the warm water. Stir well to ensure the rennet is fully dissolved. Rennet is crucial to coagulate the milk and form the curds, which later will become the feta.
Incorporate the Rennet: Gently stir the diluted rennet into the warm milk. Also, stir in the salt. Use a gentle, up-and-down motion to evenly distribute the rennet without creating excessive agitation.
Culturing: Cover the pot with a clean, cloth towel and set it aside in a warm place to thicken and curdle. This process can take anywhere from 6 to 12 hours, depending on the temperature of your environment and the activity of the rennet. Avoid moving or disturbing the pot during this time.
Draining the Curds: Once the milk has thickened and formed curds, carefully pour the mixture into a basket or strainer that has been lined with cheese cloth or fine tulle/netting.
Gentle Draining: Cover the basket with another piece of netting to keep insects away and hang it over a sink or outside so it can drain thoroughly.
Aiding Drainage (Optional): Check on the draining cheese periodically. If you notice that the chunks of curd are too large, you can gently slice through them with a knife to break them up, allowing more water to drain out.
Achieving the Right Consistency: It typically takes about a full day for the cheese to drain to a “Feta” consistency. However, if you prefer a harder, drier cheese, you can let it drain for a longer period.
Weighting (Optional): You can also weight down the draining cheese with a dish and a heavy rock placed over it to aid in squeezing out more water. This will result in a thicker cheese. Ensure the rock is clean and sanitized.
Prepare the Brine: While the cheese is draining, prepare the brine. You will need enough brine to completely submerge the cheese. Put an adequate amount of water into a pot and bring it to a boil.
Boil the Brine: Boil the water for 5 minutes, then remove it from the heat. This step ensures the brine is sterilized.
Salinity Check: Add coarse salt to the water gradually. You will use the raw egg as a gauge for the salinity of your brine.
Egg Test: Float the washed raw egg in the brine. Some of the shell should float above the water level. If not, remove the egg and add more salt to the brine. Put the egg back in to test it again.
Adjusting Salinity: You want approximately 1-2 cm of the egg shell to be exposed above the water level. The more shell that floats, the saltier the brine. Keep floating/adding salt until you achieve the desired salinity. This saltiness is essential for preserving the feta and giving it its characteristic flavor.
Cool the Brine: Cover the brine and set it aside to cool down completely. It must be completely cool before you add the cheese, or the cheese will melt.
Cut and Store: Once the cheese has drained to your desired consistency, invert the basket with the drained cheese onto a clean work surface and carefully remove the cheese cloth.
Portioning: Cut the cheese into large blocks and place them into a clean and sterilized container.
Submerge in Brine: Pour the cooled brine over the cheese, ensuring that the feta is completely submerged. If any part of the cheese is exposed to the air, it will spoil.
Keep Submerged: Use an inverted plate with a heavy rock placed on it to keep the feta under the brine level.

Expert Tips & Tricks

Milk Quality Matters: The quality of your goat’s milk will directly impact the flavor of your feta. Opt for fresh, high-quality milk from a reputable source.
Temperature Control: Maintaining the correct temperature during the heating and culturing process is crucial. Use a thermometer to ensure accuracy.
Don’t Rush the Drainage: Allowing the cheese to drain thoroughly is essential for achieving the desired texture. Be patient and resist the urge to rush the process.
Brine Salinity is Key: The salinity of the brine is critical for preserving the cheese and imparting its characteristic flavor. Use the egg test as a reliable guide, but also taste the brine to ensure it suits your preferences.
Experiment with Herbs: You can add herbs or spices to the brine to infuse the feta with additional flavors. Consider adding peppercorns, dried oregano, or chili flakes.

Serving & Storage Suggestions

Homemade feta cheese should be stored in its brine in the refrigerator. Properly stored, it will last for several weeks. The longer it sits in the brine, the saltier it will become. To serve, simply remove the desired amount of feta from the brine and pat it dry. It’s delicious crumbled over salads, grilled vegetables, or pasta dishes. It can also be served as part of a cheese board or enjoyed on its own with a drizzle of olive oil and a sprinkle of herbs. Avoid keeping feta at room temperature for extended periods as it will spoil quickly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	200 kcal	10%
Total Fat	16g	25%
Saturated Fat	10g	50%
Cholesterol	60mg	20%
Sodium	500mg	22%
Total Carbohydrate	2g	1%
Dietary Fiber	0g	0%
Sugars	1g	2%
Protein	12g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Cow’s Milk Feta: While traditionally made with goat’s milk, you can also use cow’s milk to make feta. The flavor will be slightly different, but the process remains the same.
Herb-Infused Feta: Add fresh or dried herbs to the brine for a flavorful twist. Good choices include oregano, thyme, rosemary, or dill.
Spicy Feta: Incorporate red pepper flakes or chopped chili peppers into the brine for a spicy kick.
Lemon Zest Feta: Add lemon zest to the brine for a bright, citrusy flavor.
Garlic Feta: Add crushed garlic cloves to the brine for a savory and aromatic variation.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought goat milk?
A: Yes, you can use store-bought goat milk, but the fresher and higher quality the milk, the better the flavor of your feta will be.

Q: What if my milk doesn’t curdle?
A: Ensure your milk is at the correct temperature (warm to the touch) and that your rennet is active. If it still doesn’t curdle, try adding a little more rennet, diluted in water, and wait a few more hours.

Q: How salty should the brine be?
A: The brine should be quite salty, enough that an egg floats with about 1-2 cm of the shell above the water. Taste the brine to ensure it suits your preference, erring on the side of saltier rather than less salty for preservation.

Q: How long does homemade feta last?
A: Properly stored in its brine in the refrigerator, homemade feta can last for several weeks, even a couple of months.

Q: Can I freeze feta cheese?
A: While you can freeze feta, the texture may become slightly crumbly after thawing. If you plan to use it in cooked dishes, freezing is acceptable.

Final Thoughts

Making your own feta cheese might seem intimidating at first, but it’s a surprisingly simple and rewarding process. With just a few ingredients and a little patience, you can create a delicious, artisanal cheese that is far superior to anything you’ll find in the store. I encourage you to give it a try and experience the satisfaction of crafting your own culinary masterpiece. Don’t be afraid to experiment with different herbs and spices to create your own unique flavor combinations. And be sure to share your creations with friends and family! Pair it with a crisp Greek salad and a glass of chilled white wine for a truly authentic Mediterranean experience.

Make Your Own Feta Cheese! Recipe