Feta Cheese Recipe

Heat the Milk

Pour the liter of milk into a large pot and heat it over medium heat until it reaches about 190°F (88°C). Stir occasionally to prevent it from scorching.

Add Vinegar

Once the milk has reached the desired temperature, remove it from the heat. Slowly add the cup of white vinegar while gently stirring. You should see the curds start to form as the milk separates from the whey.

Let it Sit

Allow the curds to sit for about 10 minutes. This will help them firm up.

Strain the Curds

Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curds and whey mixture into the colander, allowing the whey to drain out. Gather the cheesecloth and rinse the curds under cold water to remove excess vinegar.

Mix in Salt and Oregano

Transfer the curds to a bowl. Add the teaspoon of salt and the teaspoon of dried oregano. Mix well to incorporate the seasonings into the cheese.

Shape the Cheese

Transfer the mixture to a container and press it down to form a block. You can use a weight to help shape it if desired. Let it sit at room temperature for about an hour.

Prepare Brine

In a separate bowl, mix the two cups of water with the two tablespoons of salt until the salt is completely dissolved.

Submerge the Cheese

Once the cheese has set, carefully remove it from the container and submerge it in the brine solution. Ensure that the cheese is fully covered.

Refrigerate

Cover the container and place it in the refrigerator. Let the cheese brine for at least 24 hours for the best flavor.