Feta Cheese Recipe

Pour 2 liters of whole milk into a large stainless steel pot. Slowly heat the milk over medium-low heat, stirring occasionally to prevent scorching, until it reaches 32°C (90°F). Use a thermometer for accuracy.

Remove the pot from heat. Sprinkle 1 tsp mesophilic starter culture evenly over the surface of the milk. Let it rehydrate for 1–2 minutes, then gently stir it into the milk using an up-and-down motion for about 30 seconds to distribute.

If using lipase powder for a stronger, tangier feta flavor, dissolve the lipase in a small amount of cool non-chlorinated water and add to the milk now; stir gently to incorporate.

Cover the pot and let milk ripen for 45 minutes at or very near 32°C (90°F). The milk should slightly acidify during this time.

Dilute 1 tsp rennet in 30 ml cool non-chlorinated water. Stir gently to mix.

Slowly pour the diluted rennet into the ripened milk while stirring gently for 30 seconds to distribute it evenly. Stop stirring and cover the pot. Let the milk sit undisturbed for 45–60 minutes at 30–32°C (86–90°F) until the curd is set and gives a clean break when tested with a knife or finger.

Once set, cut the curd into roughly 1–1.5 cm (3/8–1/2 in) cubes with a long knife, making vertical cuts then horizontal, taking about 5 minutes. Allow curds to rest for 5 minutes.

Gently stir the curds with a slotted spoon for 10–15 minutes, raising the temperature slowly to 34–36°C (93–97°F) over that time. Stir gently and occasionally to prevent matting, encouraging whey expulsion.

Line a colander or cheese mold with damp cheesecloth. Carefully ladle or pour the curds and whey into the lined mold, allowing whey to drain. Gather the corners of the cloth and tie or fold to form a bundle.

Apply a light weight (1–2 kg) on top of the wrapped curds to press gently for 1–2 hours at room temperature to expel additional whey. Turn the bundle once halfway through and rewrap if necessary to ensure even drainage.

Unwrap and remove the cheese from the cloth. At this stage you should have a cohesive white block of fresh cheese; its texture should be slightly crumbly but hold together.

For dry-salting (traditional method): crumble or cut the cheese into blocks or chunks. Sprinkle cheese salt evenly on all surfaces — use approximately 18–20 g salt per 500 g of cheese (adjusting so total salt used is about 60 g for this batch). Place salted blocks on a rack and let sit uncovered in the refrigerator for 12–24 hours to draw moisture and develop flavor, turning once.

Alternatively, to make brine: dissolve 60 g cheese or kosher salt in 600 ml cool water to create a ~10% brine. Place the cheese blocks into a clean container and pour brine over them so cheese is fully submerged. Cover and refrigerate.

Allow cheese to mature in brine in the refrigerator for at least 5–7 days for basic flavor development. For a stronger, tangier feta, age 2–4 weeks. Taste periodically; feta will continue to become saltier and tangier over time.

When ready to serve, remove feta from brine and let drain for a few minutes. Cut into desired pieces. Store leftover feta submerged in fresh brine (same ratio: about 10% salt by weight) in a sealed container in the refrigerator for up to 4–6 weeks.

Optional: add a few sprigs of oregano, cracked black pepper, or a splash of olive oil to the container for serving. If you used lipase, expect a sharper, more piquant flavor; if not, flavor will be milder and creamier.

Clean and sanitize all equipment after use. Discard brine that becomes cloudy or shows signs of spoilage.