Homemade Feta Cheese

Homemade Feta Cheese

Take your cheesemaking skills to the next level with this recipe for homemade brined feta cheese that is well worth the time and effort.

Preparation Time
45 mins
Cooking Time
5 mins
Total Time
50 mins
Calories
121 Calories

Recipe Instructions

Step 1
Combine 1/4 cup water and 1/2 teaspoon calcium chloride in a small bowl; mix well.
Step 2
Combine 1/4 cup water and 1/2 teaspoon rennet in another small bowl; mix well.
Step 3
Pour milk into a double boiler set over medium-low heat. Heat milk until it registers 86 degrees F (30 degrees C) on an instant-read thermometer. Sprinkle cheese culture on the surface. Allow to dissolve without stirring for a few minutes, then stir well. Cover and keep at 86 degrees F (30 degrees C) for 1 hour.
Step 4
Pour calcium chloride mixture into the milk; stir for 1 minute. Add rennet mixture; stir for 1 to 2 minutes. Let stand at room temperature until milk sets into curd, about 1 hour. Press edge of the curd gently with a palette knife or the back of a spoon to check for firmness.
Step 5
Cut curd all the way to the bottom of the pot into 1-inch squares. Stir gently with a rubber spatula. Let rest, 5 to 10 minutes.
Step 6
Stir curds, maintaining temperature at 86 degrees F (30 degrees C), until they sink to the bottom of the pot, about 20 minutes. Scoop out liquid (whey) with a ladle and discard or reserve for another use.
Step 7
Line 2 basket-style molds with damp cheesecloth. Ladle curds into the molds with a slotted spoon and cover with ends of cheesecloth. Place one mold on top of the other, pressing lightly. Let drain, switching the molds and stirring curds a few times, until cheese is firm, at least 4 hours.
Step 8
Mix 8 cups water, sea salt, 1 teaspoon calcium chloride, and white vinegar together in a large container to make brine. Submerge cheese in brine and let soak, at least 8 hours and up to 3 weeks.
Homemade Feta Cheese

Ingredients

  • 8 cups water
  • 1 gallon whole milk
  • 1/2 teaspoon calcium chloride
  • 1/2 teaspoon liquid rennet
  • 1/4 teaspoon feta MT1 cheese culture
  • 5 tablespoons coarse sea salt
  • 1 teaspoon calcium chloride
  • 0.5 cup water, divided
  • 0.25 teaspoon white vinegar

Categories

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