Feta Cheese Recipe
Make Feta Cheese Recipe in just 24h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Milk & Cultures
Salting & Brining
Tools & Additions
Method
Milk & Cultures
- 1
Heat the milk
Pour 4 liters of whole milk into a large, stainless-steel pot. Slowly heat the milk over medium-low heat to 32°C (90°F), stirring occasionally to prevent scorching. Use a thermometer to monitor temperature.
- 2
Add calcium chloride (optional)
If using store-bought pasteurized milk, stir in 1 tablespoon of diluted calcium chloride (dilute 1 part CaCl2 to 4 parts water) evenly into the milk. Mix gently for 1 minute.
- 3
Add starter culture
Sprinkle 1 teaspoon mesophilic starter culture evenly over the surface of the milk. Let it rehydrate for 2 minutes, then stir gently for 30–60 seconds to incorporate.
- 4
- 5
Add rennet
Dilute 1 teaspoon liquid rennet in 1/4 cup (60 ml) of cool, non-chlorinated water. Stir the diluted rennet into the milk with an up-and-down motion for about 30 seconds so it is evenly distributed. Stop stirring and cover the pot. Let the milk set undisturbed for 45–60 minutes, until you get a clean break.
Cutting & Draining Curds
- 6
- 7
Rest and gently stir
Let the cut curds rest for 5 minutes to firm slightly. Then, over 15 minutes, gently stir the curds using a slotted spoon or ladle for 5–10 minutes to prevent matting and encourage whey separation, keeping temperature at 30–32°C (86–90°F).
- 8
Cook the curds
Gradually raise the temperature to 38°C (100°F) over 25–30 minutes, stirring gently and occasionally to keep curds separate. Hold at 38°C for 20–30 minutes until curds are firm and shrink slightly, exuding more whey.
- 9
Transfer curds to mold
Line a cheese mold or small colander with damp cheesecloth. Ladle curds into the mold, allowing whey to drain. Gather cheesecloth edges over the curd and fold to cover the top.
- 10
Press the curds
Place a light weight (1–2 kg) on top of the wrapped curds to press gently for 1 hour. After 1 hour, unwrap, flip the cheese in the cloth, rewrap, and press again at 2–3 kg for 12 hours (or overnight) in a cool place (10–15°C). This consolidates the curd into a block and expels more whey.
Salting & Brining
- 11
Dry-salt or prepare brine
Option A (dry-salt): After pressing, remove cheese from cloth and rub evenly with 2.5 tablespoons of non-iodized salt, covering all surfaces. Option B (brine): Prepare brine by dissolving 6 tablespoons of non-iodized salt into 1.5 liters of cool water. Chill the brine to 10–12°C before use.
- 12
Salt uptake and maturation
If you used dry-salting, place the salted cheese in a covered container and refrigerate for 1–2 days, turning once to distribute salt, then transfer to brine for storage (see next). If using brine: place the cheese block in the prepared brine so it is fully submerged. Refrigerate at 4–8°C for at least 5 days to develop flavor; for classic feta tang, age 2–3 weeks. For a saltier, crumblier feta, age 3–4 weeks.
- 13
Storage
Keep the cheese submerged in brine in a sealed container and refrigerate. Feta will keep for several weeks to months in brine. Before serving, remove from brine, rinse lightly if desired, and drain. Store leftover pieces in fresh brine to maintain texture.
Finishing & Serving
- 14
Rinse and slice
When ready to eat, lift the cheese from the brine, rinse briefly under cool water if it's very salty, then pat dry. Slice or crumble as desired.
- 15
Optional flavoring
For flavored feta, after removing from brine, layer pieces in a jar with olive oil, fresh oregano, crushed garlic, or chili flakes. Keep refrigerated and use within 2–3 weeks.
