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Homemade Feta Cheese
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Prep Time:
45 minutes
Cook Time:
5 minutes
Total Time:
898 minutes
Elevate your cheesemaking with this irresistible homemade brined feta.
Ingredients:
  • 0.5 cup water, divided
  • 1/2 teaspoon calcium chloride
  • 1/2 teaspoon liquid rennet
  • 1 gallon whole milk
  • 1/4 teaspoon feta MT1 cheese culture
  • 8 cups water
  • 5 tablespoons coarse sea salt
  • 1 teaspoon calcium chloride
  • 0.25 teaspoon white vinegar
Instructions:
  • Mix well 1/4 cup water with 1/2 teaspoon calcium chloride in a small bowl.
  • Mix together 1/4 cup of water and 1/2 teaspoon of rennet in a small bowl until well combined.
  • Warm milk in a double boiler over medium-low heat until it reaches 86 degrees F (30 degrees C). Sprinkle cheese culture on the surface, let it dissolve for a few minutes without stirring, then stir well. Cover and maintain at 86 degrees F (30 degrees C) for 1 hour.
  • Combine the calcium chloride mixture with the milk and stir for 1 minute. Then, mix in the rennet mixture and stir for 1 to 2 minutes. Allow the mixture to sit at room temperature until the milk forms curds, approximately 1 hour. Test for firmness by gently pressing the curds with a palette knife or the back of a spoon.
  • Cut the curd all the way to the bottom of the pot into 1-inch squares, then gently stir with a rubber spatula and let it rest for 5 to 10 minutes.
  • Stir the curds gently at 86 degrees F (30 degrees C) until they settle at the bottom of the pot, which should take around 20 minutes. Use a ladle to remove and set aside the liquid (whey) for future use or discard it.
  • Prep the basket-style molds by lining them with damp cheesecloth. Carefully spoon the curds into the molds using a slotted spoon, then fold the ends of the cheesecloth over the top. Stack the molds, applying gentle pressure. Allow the cheese to drain for at least 4 hours, periodically rearranging the molds and stirring the curds until the cheese is firm.
  • Combine 8 cups of water, sea salt, 1 teaspoon of calcium chloride, and white vinegar in a large container to create brine. Immerse cheese in the brine and allow it to soak for a minimum of 8 hours, or up to 3 weeks for best results.

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