Feta Cheese Recipe

Preparation

1. 1

   Heat the Milk

   In a large pot, pour in the whole milk and heat it over medium heat until it reaches about 85°C (185°F). Stir occasionally to prevent sticking.

2. 2

   Add Vinegar

   Once the milk is heated, remove it from the heat and stir in the white vinegar. Let it sit for about 10 minutes, during which the milk will curdle.

3. 3

   Strain the Curds

   Line a colander with cheesecloth and carefully pour the curdled milk into the colander. Allow the whey to drain for about 15-20 minutes. Gather the cheesecloth and tie it off to form a pouch.

4. 4

   Add Salt and Herbs

   After draining, transfer the curds to a mixing bowl. Sprinkle in the salt and chopped fresh herbs. Mix gently with a spatula.

5. 5

   Mold the Cheese

   Transfer the mixture into a cheese mold or a small container lined with cheesecloth. Press it down firmly to remove any excess whey and shape it into a block.

6. 6

   Refrigerate

   Cover the cheese with the cheesecloth and place it in the refrigerator. Let it set for at least 24 hours to firm up.

7. 7

   Slice and Serve

   Once the feta cheese has set, slice it into desired shapes or crumble it. Serve it with salads, bread, or as part of a cheese board.