Pour 1 liter of whole milk and 250 ml of heavy cream into a large pot. Heat the mixture over medium heat until it reaches 85°C (185°F) while stirring occasionally to prevent scorching.

Heat the Milk

Once the milk and cream mixture reaches 85°C, remove it from heat. Slowly add 60 ml of white vinegar while gently stirring. Allow it to sit for 10-15 minutes until curds form.

Add Vinegar

Line a colander with cheesecloth and place it over a mixing bowl to catch the whey. This will help in draining the curds efficiently.

Prepare to Drain

Carefully pour the curds and whey into the lined colander. Let it drain for about 30 minutes. You can gather the corners of the cheesecloth and hang it for better drainage.

Drain the Curds

Once the curds are drained, transfer the curds into a bowl. Add 1 tsp of salt and herbs (if using) and mix gently to combine.

Add Salt and Herbs

Transfer the cheese mixture into a mold or shape it into a block. Wrap it in the cheesecloth and place a weight on top to help firm up the cheese for 1-2 hours.

Shape the Cheese

After the cheese has set, remove it from the mold and wrap it in plastic wrap. Store it in the refrigerator for up to 2 weeks.

feta cheese

Recipe information

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