How to Make Feta
Learn how to make feta with this great recipe and video from Mary Jane Toth. It is easy to make feta cheese at home that tastes simply wonderful! It is great served in big chunks on a salad platter, scattered over pasta or pizza, crumbled up with fresh tomatoes and sprinkled with olive oil, or cubed by itself as a little appetizer. It is one of our favorites and we would like to help you make feta for your home as well. Total time investment is about 30 minutes over 2 days. To purchase Mary Jane Toth’s new recipe book, A Cheesemaker’s Journey, click here.
Ready to make feta but don’t have the supplies? Get everything you need to make feta at 40% off with the new Hoegger Feta Cheesemaking Kit for $29.95.
How to Make Feta Cheese (mild)
- 2 Gallons Milk (cow, goat or sheep)
- Feta Culture: 1/8 teaspoon DVI
- Liquid Rennet: 1 teaspoon
- Water: ½ cup cool
- Kosher Salt or Cheese Salt
- Calcium Chloride if using store-bought milk
- Cheese Vat or Stainless Pot (2 Gallon) do not use any aluminum pots
- Large spoon
- Long knife to cut the curds
- Flat Dish (glass or plastic) for salting cheese
1. Warm Milk to 86 Degrees F. Sprinkle the DVI Feta Culture over the warmed milk, and stir well.
2. Only do this step if using store bought milk– Add 1 teaspoon calcium chloride, mixed into 1/2 cup cool water and stir into the milk.
3. Let ripen for 1 hour
4. Mix rennet into cool water, and stir into milk. Cover, and allow to set for another hour to coagulate.
5. Cut curds into 1 inch cubes and allow to rest for 5 minutes.
6.Stir curds gently every 5 minutes while keeping them at 86 degrees for 15 min. This is best achieved by placing the pot into a sink of hot water or using a double boiler.
7. Line a colander with cheesecloth, and pour the curds into the cloth. Collect and tie together the four corners of the cheesecloth to form a bag with the curds at the bottom. Hang to drain 4 to 6 hours
8. Once drained, remove the cheese from the cheesecloth and slice into 3 slabs. Each slab will be about 1 and 1/2 to 2 inches thick. Lay them into a flat glass or plastic dish and sprinkle both sides lightly with cheese salt.\
9. Allow the cheese to set at room temperature for 24 hours. While at room temperature, turn the cheese over 2 or 3 times salting each side again. Total amount of salt used should be about 2-3 tablespoons. The cheese will weep liquid and firm up during the salting process. Liquid can be drained off or left on the cheese. I prefer to drain it off myself. Refrigerate and age 5-7 days.
Now that you know how to make feta, try kicking it up a notch by marinating the cheese. Delicious!
You will need:
- Mild or strong Feta
- Jars with lids
- Olive Oil
- Choice of herbs
For best flavor use aromatic herbs
Choose 3 or 4 from the list below, you can make any combination you like, this is where your imagination can go wild. My favorite combination is Basil, Garlic and Rosemary. Be creative and discover what your favorite flavor is.
- Bay Leaves
- Garlic Cloves
- Hot Peppers dried or fresh
- Peppercorns, black, pink or white
- Sun dried tomatoes
- Greek Peppers
Cut or break the cheese into small pieces, about 1” in size. Layer any combination of cheese and herbs into the jar. Cover with oil. Place on cupboard and allow the cheese to marinate. As long as the cheese is covered completely with the oil, it will be preserved and does not require refrigeration. Cheese flavor improves with age.
Tip: Once the cheese is gone you can strain the use the oil to add flavor to your dishes or make a wonderful salad dressing.
Hoegger Supply has everything you need to get started. As you see, it does not require a lot of ingredients to make feta. Click here to shop.
Hoegger Farmyard Contributor
Mary Jane Toth