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How to Make Feta Cheese

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make feta cheese

How to Make Feta Cheese

Why? Because I don't like my feta too salty and I feel proud serving home made cheese😄

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Step 1 of 15
When making cheese, hygiene is important so start with sterilising everything in boiling water. You can find the cheese mould kits and the rennet and enzymes online. Search home made cheese

When making cheese, hygiene is important so start with sterilising everything in boiling water. You can find the cheese mould kits and the rennet and enzymes online. Search home made cheese

Step 2 of 15
Use organic milk and buttermilk, because it is normally not homogenised. You can not use homogenised milk when making cheese. Let your milk mature on the kitchen table for 10 hours.

Use organic milk and buttermilk, because it is normally not homogenised. You can not use homogenised milk when making cheese. Let your milk mature on the kitchen table for 10 hours.

Step 3 of 15
Heat up the milk slowly to 90°F/32°C use a thermometer.

Heat up the milk slowly to 90°F/32°C use a thermometer.

Step 4 of 15
Take the milk off the heat once you have reach 90°F Add the buttermilk and the lipase enzyme mixed in a bit of cold water.

Take the milk off the heat once you have reach 90°F Add the buttermilk and the lipase enzyme mixed in a bit of cold water.

Step 5 of 15
Stir for 30 seconds. Lid on and cover with blanket to preserve the heat. Wait 30 minutes.

Stir for 30 seconds. Lid on and cover with blanket to preserve the heat. Wait 30 minutes.

Step 6 of 15
Add the rennet mixed in a bit of cold water. Stir for 30 seconds, lid on and cover with blanket. Wait 30 minutes.

Add the rennet mixed in a bit of cold water. Stir for 30 seconds, lid on and cover with blanket. Wait 30 minutes.

Step 7 of 15
Cut using a long bladed knife to see whether the milk have solidified, you want to see a sharp edge along the cut, if not put lid and blanked back on and wait for 15 minutes and try again.

Cut using a long bladed knife to see whether the milk have solidified, you want to see a sharp edge along the cut, if not put lid and blanked back on and wait for 15 minutes and try again.

Step 8 of 15
Once the milk have solidified cut it into 1 in. cubes. Wait 10 minutes and then stir using a skimmer or a spoon with holes in it.

Once the milk have solidified cut it into 1 in. cubes. Wait 10 minutes and then stir using a skimmer or a spoon with holes in it.

Step 9 of 15
Stir every 15 minutes 4 times. Cover with lid and blanket in between stirring.

Stir every 15 minutes 4 times. Cover with lid and blanket in between stirring.

Step 10 of 15
Strain your cheese from the whey using your skimmer or a sterilised colander. Pour the cheese into your moulds and let it sit for 24 hours. Pour whey off and turn occasionally, in the beginning often.

Strain your cheese from the whey using your skimmer or a sterilised colander. Pour the cheese into your moulds and let it sit for 24 hours. Pour whey off and turn occasionally, in the beginning often.

Step 11 of 15
Boil water and mix ind the salt. Cool down and set aside for tomorrow See supply tab. for quantity.

Boil water and mix ind the salt. Cool down and set aside for tomorrow See supply tab. for quantity.

Step 12 of 15

Showing how to drain and turn your cheese.

Step 13 of 15
After 24 hours of draining place your cheese ind the salt brine for 3-5 hours according to taste, I don't like my feta to be too salty so I leave it in the brine for 3 hours. Cover with lid.

After 24 hours of draining place your cheese ind the salt brine for 3-5 hours according to taste, I don't like my feta to be too salty so I leave it in the brine for 3 hours. Cover with lid.

Step 14 of 15
Dice your cheese on a sterilised dish. The feta cheese can be eaten at this point but it develops more taste over the next couple of days.

Dice your cheese on a sterilised dish. The feta cheese can be eaten at this point but it develops more taste over the next couple of days.

Step 15 of 15
Place the cheese in jars add spices, I like garlic but try bay leafs,chilli,rosemary and so on. Cover with oil and leave at room temperature for 24 hours then store in fridge. Will keep for 1 month.

Place the cheese in jars add spices, I like garlic but try bay leafs,chilli,rosemary and so on. Cover with oil and leave at room temperature for 24 hours then store in fridge. Will keep for 1 month.

You're Done

Check out other guides by this author!
Brønshøj , Denmark
Hi I'm Danish, 55 years old. Mum and wife, apart from that I'm almost normal

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Supplies
Embed

2 Gallons Non homogenised cow or sheep milk

3.5 Ounces Organic buttermilk

0.8 Pinches Lipace enzyme

½ Teaspoons Rennet

0.65 Pounds Salt

5 Pints Water

Garlic cloves

2 Pints Sunflower oil

Remedies:

1 Pot with lid

2 Small glasses

1 Blanket

1 Timer

1 Scale

1 Container for the salt brine

Cheese mould kit

1 Thermometer

1 Knife with a long blade

Karen Larard

Dear Guy. Yes you have a point there. Try make butter with your kids. Bake some buns, get some whipping cream and just keep whipping until it turns into butter, knead the butter to get the whey out add a bit of salt and you have lovely butter for your buns.

(author) 3 weeks ago

Guy Ruff III 😏

I'd love to do this, I just wouldn't be able to leave the milk out. Between my kids, dog, and cat, I wouldn't know who would try to get into it first. Haha

Guy Ruff III 😏 3 weeks ago

Karen Larard

Dear Natural it is not the exact same process so I think I'll make a new guide on Gorgonzola, thanks for the adding tip. 💐

(author) 10 months ago

Au Natural

Thanks Karen! Would love to see the gorgonzola too, but if it's exactly the same process you could always just add it on to the end of this guide 😃

Au Natural 10 months ago

Karen Larard

Dear Lisa let me know how it turns out

(author) 10 months ago

Lisa Trifiro

Yum! Definitely going to give it a try. :)

Lisa Trifiro 10 months ago

Karen Larard

Dear Natural I have tried with both sheep and goat milk, the taste with both types of milk is nice and the texture is just so creamy and lovely. The process is the same only the price is the big difference, cow milk is cheaper. I'm going to make Gorgonzola cheese in a couple of days, the process is more or les the same only you will have to wait 6 weeks before the Gorgonzola is ready to eat. Do you think I should make a guide of that?

(author) 10 months ago

Au Natural

Beautiful guide Karen! Just wondering if you have tried making it with sheep's milk or only cow's milk, and if there is any difference in the process with other milks?

Au Natural 10 months ago

Karen Larard

Dear Diya you are so right😄

(author) 10 months ago

Karen Larard

Dear Panagiotis I know that feta cheese is from Greece and you my friend have just made an old woman very proud😄

(author) 10 months ago

Karen Larard

Dear Janice it is not only the process that makes cheese expensive, out of 6 L milk I got under 1 L of cheese

(author) 10 months ago

Karen Larard

Dear Cherpea do try it is a fun project for the family

(author) 10 months ago

Karen Larard

Dear Arwa the cheese tastes just as lovely as it looks. Give it a try.

(author) 10 months ago

Karen Larard

Dear Chloe the process takes time, but the result is so much worth your effort

(author) 10 months ago

Karen Larard

Dear Adrienne it is fairly easy, and the taste is just creamy and lovely

(author) 10 months ago

Diya P

Long process but worth it. Nothing can beat the taste of fresh cheese yum!!!

Diya P 10 months ago

Panagiotis Iglesis

Come to Greece my friends and have as many feta cheese you want for pennies!!! Here it's very cheap and it's everywhere. Enjoy it in a salad with tomatoes, onions, oregano and olive oil...Really my friend, this is a great guide!

Panagiotis Iglesis 10 months ago

Janice Wells

No wonder feta cheese is so expensive. That is quite a process! Thank you for sharing!

Janice Wells 10 months ago

Cherpea Ceplease

Thank you! Many steps, but do-able. It's no wonder why cheese making is considered a craft. You make us want to give it a try.

Cherpea Ceplease 10 months ago

Arwa M

OMG.. Looks yumm and easy to do :) . Very nice

Arwa M 10 months ago

chloe stylinson

Wow! I don't think anyone in my family would have the patience to do this!

chloe stylinson 10 months ago

Adrienne Burn

Very cool. And now we know how...  thank you! 

Adrienne Burn 10 months ago

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