Feta Cheese Recipe

Sanitize

Thoroughly clean and sanitize all equipment (pot, thermometer, cheese mould, slotted spoon, cheesecloth, draining tray, container for brine and aging). Work in a clean area.

If using raw milk, you may skip pasteurization but ensure milk is from a trusted source. For store pasteurized milk, proceed; if ultra-pasteurized, do not use (won't set). If you wish to pasteurize at home, heat milk to 63°C (145°F) for 30 minutes, then cool to culture temperature.

Pour 4 L of milk into a heavy-bottomed pot. Slowly heat milk over low–medium heat to 32°C (90°F), stirring gently to avoid scorching.

If using calcium chloride (for pasteurized milk), dilute 1 tsp in 2 tbsp cool, non-chlorinated water and stir into milk once at 32°C.

Sprinkle the mesophilic starter culture over the surface of the milk, let rehydrate for 1–2 minutes, then stir gently and thoroughly for 1 minute to distribute.

If using lipase powder for extra tang, dissolve 1 tsp in a little cool milk and stir into the pot now.

Dilute 1 tsp liquid rennet in 1/4 cup (60 ml) cool, non-chlorinated water. Stir the diluted rennet gently into the milk for 30 seconds, then stop stirring and cover the pot.

Allow milk to set undisturbed for 45–60 minutes in a warm place (maintain about 30–32°C). The curd should be a clean break (when a knife is inserted and lifted, the cut edges hold).

Using a long knife, cut the curd into 1–2 cm (3/8–3/4") cubes. Let rest 5 minutes to firm slightly.

Gently heat the curds to 38°C (100°F) over 20–30 minutes, raising temperature slowly (about 1–2°C every 3–5 minutes). Stir gently and occasionally to keep curds from matting.

Once at 38°C, keep curds at that temperature for 20–30 minutes, stirring gently to allow whey to expel and curds to firm further.

Line a colander or cheese mould with several layers of cheesecloth and place over a draining tray. Carefully ladle or pour curds and whey into the cloth-lined mould.

Tie the cheesecloth or fold over and apply gentle weight (about 2–5 kg) to press whey out for 2–4 hours at room temperature, turning the cheese once after 30–60 minutes to ensure even draining and shape. For a classic crumbly feta, use lighter pressing (less time/weight).

After pressing, remove the cheese from the cloth and cut into blocks or wedges about 2–3 cm thick. Place pieces on a clean tray for 8–12 hours at cool room temperature or in the refrigerator to dry the surface (pellicle formation).

While cheese is drying, prepare the brine: dissolve 160 g non-iodized salt in 1 L cold water (yielding roughly 16% brine by weight). Chill brine to refrigerator temperature (4–8°C).

There are two salting options: dry-salt or brine. For authentic feta, salt the blocks evenly with the 3 tbsp non-iodized salt: sprinkle salt over all surfaces and let rest for 12–24 hours in the refrigerator, then transfer to brine. Alternatively, you can place unsalted blocks directly into the brine and allow salt to penetrate over time; initial dry-salting ensures more even salting.

Place salted cheese blocks into a clean, non-reactive container (glass or food-grade plastic) and pour chilled brine over them so pieces are fully submerged. Weigh them down if needed to keep submerged.

Cover and store in the refrigerator (4–8°C). Age for at least 7 days for mild flavor, 2–4 weeks for typical feta tang, and up to 2–3 months for more developed flavor. Taste periodically. The brine and refrigerated aging give feta its tangy, crumbly texture.

Before serving, remove from brine and drain briefly. Keep feta stored in brine in the refrigerator; top up with fresh brine as needed. Consume within 2–3 months.