Feta Cheese Recipe

Sterilize

Clean and sanitize all equipment (large stainless pot, thermometer, long knife or curd cutter, slotted spoon, cheese mold or colander, cheesecloth, weighing scale, containers for brine).

Measure ingredients and have starter, rennet, salt and brine components at hand. If using store milk, dilute calcium chloride in 1/4 cup (60 ml) cool, non-chlorinated water.

Pour 4 liters whole milk into the large pot and slowly heat to 32°C (90°F) over low-medium heat, stirring occasionally to prevent scorching.

When milk reaches 32°C (90°F), sprinkle the mesophilic starter evenly over the surface. Let sit 1–2 minutes to rehydrate, then stir gently for 1 minute to distribute.

If using calcium chloride, add the diluted calcium chloride now and stir gently for 30 seconds.

Cover the pot and hold at 30–32°C (86–90°F) for 45–60 minutes to allow the culture to acidify the milk. Maintain temperature; use low heat and a thermometer.

Dilute the rennet in 1/4 cup (60 ml) cool, non-chlorinated water. Gently stir in the diluted rennet with an up-and-down motion for about 30 seconds to distribute evenly.

Cover and let milk sit undisturbed for 45–60 minutes at 30–32°C (86–90°F) until a clean break forms (the curd will be set and a knife inserted will produce a clear split).

Using a long knife or curd cutter, cut the curd into 1–2 cm (3/8–3/4 in) cubes. Cut vertically and then at 90° to form uniform pieces.

Gently stir the curds for 10 minutes to prevent matting. Slowly heat the curds to 38°C (100°F) over 20–30 minutes, raising temperature by about 1°C every 2–3 minutes while stirring gently to keep curds separate.

Once at 38°C (100°F), continue gentle stirring for another 20–30 minutes. Curds will firm and whey will become clearer.

Allow curds to settle for 5 minutes, then ladle or pour off whey until curds are exposed. Transfer curds lined in cheesecloth into a colander or into a feta mold. If using a mold, line with cheesecloth to catch fine curds.

Tie the corners of the cheesecloth and hang or place under gentle weight (about 1–2 kg) to drain for 4–6 hours at room temperature or until curd mass is fairly firm. Turn once after 1–2 hours to promote even drainage.

Remove the drained curd from the cloth and cut into blocks about 5–7 cm (2–3 in) thick. Sprinkle non-iodized cheese salt evenly over all surfaces of each block, using about 1–1.5 teaspoons salt per 250 g of curd (total ~4 tablespoons for this batch). Rub salt gently into the surfaces.

Place salted blocks in a mold or container without pressing heavily; allow them to rest at cool room temperature (15–20°C / 59–68°F) for 12–24 hours to allow salt to draw moisture and flavor the cheese. Turn blocks once after 6–12 hours.

Prepare the brine: dissolve 150 g kosher salt in 1.5 liters cool, non-chlorinated water to make a strong brine (roughly 10% salt by weight). Chill the brine to 8–12°C (46–54°F).

Rinse off excess surface salt lightly with cool water if desired, then place cheese blocks into a sanitized container and pour the chilled brine over them so they are fully submerged. Use a small plate or sanitized weight to keep the cheese submerged.

Age the feta in brine in the refrigerator or cool cellar at 4–10°C (39–50°F). For typical feta texture and flavor, mature for at least 5–7 days. For more developed tang and firmer texture, age 2–4 weeks or up to 2 months. Taste periodically.

Once the feta has reached desired flavor and texture, transfer to a clean jar with some of the brine for storage. Optionally cover with olive oil and add dried oregano or herbs. Keep submerged in brine or oil and refrigerate. Properly brined feta will keep 4–8 weeks refrigerated.

Before serving, bring to room temperature for 30 minutes for best flavor. Use in salads, pastries, or as desired.