Feta Cheese Recipe

Cheese Making

1. 1

   Prepare the Milk

   In a large pot, pour the gallon of milk and heat it over medium heat until it reaches about 190°F (88°C). Stir occasionally to prevent sticking.

2. 2

   Curdle the Milk

   Once the milk is heated, remove it from the heat and add the cup of white vinegar or lemon juice. Stir gently for a few seconds, then let it sit undisturbed for about 10 minutes. The milk will begin to curdle, forming curds and whey.

3. 3

   Strain the Curds

   Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curdled milk into the colander to drain the whey. Gather the cheesecloth and rinse the curds under cold water to remove the acidity from the vinegar or lemon juice.

4. 4

   Season the Curds

   Once drained, transfer the curds to a mixing bowl. Add the tsp of salt, dried oregano, dried thyme, and black pepper. Mix well to incorporate the seasonings.

5. 5

   Shape the Feta

   Transfer the seasoned curds into a container lined with cheesecloth. Press the curds down firmly to shape them into a block or crumble them for a different texture.

6. 6

   Chill and Store

   Drizzle the olive oil over the top of the feta cheese and cover it with cheesecloth. Refrigerate for at least 24 hours before using to allow the flavors to develop.