How To Make Feta Cheese At Home

Want to learn how to make feta cheese? Look no further! We prepared a simple guide for you where you can make homemade feta cheese in just 10 easy steps.

RELATED: Doing Dairy: Why Homemade Feta is Always Bettah!

10 Easy Steps On How To Make Feta Cheese

What is Feta Cheese?

Salad With Feta Cheese | How To Make Feta Cheese At Home

Feta cheese is a type of brined curd cheese that is usually made from sheep or goat’s milk. This type of cheese originated from Greece. In fact, Feta in Greek means “slice”, because it is originally packed and sold in blocks of cheese.

According to Healthline, Feta cheese is nutritionally dense. It is easier to digest than other types of cheese, has a lower fat content, and is anti-inflammatory. It is a good source of protein, Vitamin A and B, and probiotics. And at the same time, it is also less allergenic, which is good news for people who are allergic to dairy.

Feta cheese can be used in a wide array of dishes. You can use it as a flavor booster for salad and pasta dishes. You can also use it as an extra topping for dips, salsa, and baked potatoes.

Quick Feta Cheese Recipe

Curious about how to make feta cheese? Here is an easy recipe for beginners.

Total Cooking Time Estimates

Preparation time: 10 to 15 minutes

Cooking time: 3 hours

Brining and air-drying time: 48 hours

Total servings: 16 to 24 servings

Ingredients Needed

  • 1 ½ teaspoons of calcium chloride
  • ½ vegetable rennet tablet (dissolved in ¼ cup of water)
  • ¼ cup of water
  • 1 gallon of goat milk (if goat milk is unavailable, any type of whole milk will do)
  • 1 pack of Mesophilic starter culture
  • 2 quarts of cool water
  • Two ¾ teaspoons of vinegar (cider or white vinegar will do)
  • 1 ½ pounds of Kosher salt (any non-iodized salt will do)

Materials Needed

  • Large stainless steel pot
  • Cheese mold or colander
  • Cooking thermometer
  • Cheese knife or any long-bladed knife
  • Cheesecloth or butter muslin

RELATED: Ricotta Cheese Recipe

Step 1: Pour the Milk Into the Pot

Gather all the ingredients that you need. Begin the cooking process by heating the milk in a medium-high heat setting so the milk will heat up gradually. We recommend getting the milk out of the fridge that at least 30 minutes before cooking. This will help avoid the milk from getting shocked by the sudden change in temperature.

Step 2: Increase the Heat up to 86 Degrees Fahrenheit

For the next five to ten minutes, gradually increase the heat setting it already reaches 86 Degrees Fahrenheit.

Step 3: Add the Mesophilic Starter Culture

Once the milk reached the desired temperature, add the starter culture. This will help ripen the milk and give feta cheese it’s unique flavor. Stir the culture gently, until it is evenly distributed and fully dissolved. Keep the temperature at 86 Degrees Fahrenheit for one hour.

Step 4: Add the Calcium Chloride

Calcium Chloride is a kind of salt solution. It is used to restore the amount of calcium that is lost during the pasteurization process of the milk. Stir the calcium chloride gently until it is completely dissolved in the milk mixture. Leave the mixture alone for around 30 minutes.

Step 5: Add the Dissolved Rennet Into the Milk Mixture

Rennet is a type of enzyme that can help curd milk and separates out the liquid from the milk. We advise that you dissolve the rennet tablet in water in advance, because it may take some time to release its active ingredients. Alternatively, you can also buy liquid rennet and mix it directly into the mixture.

Once the milk mixture is ready, add the dissolved rennet into the milk mixture. If you see some leftover rennet bits on the surface of the milk, dip it back. Give it a good stir, and cover it for an hour.

Step 6: Cut the Curd Into a Grid and Stir

After an hour, you will find that your milk mixture has already turned into one solid mass of curd. If the curd hasn’t solidified yet, you can wait for another 30 minutes.

The next step is to slowly cut the curd into small squares, about an inch thick. Each time you cut, wait for around 30 seconds before making another cut. Doing this will help release the whey from the curd. Remember to make sure that your slices should reach the bottom of the cooking pot.

Stir the curd gently, until the yellow whey is already released from the small solid curd squares. If you want to make it more solid, heat the pot back at a low temperature, and stir it for about five to ten more minutes.

Step 7: Pour the Curd Into the Cheese Mold

Line your cheese mold with cheesecloth. If your curd is fairly week, you may want to double the cheesecloths you are going to use. Then, get a bowl that is big enough to catch all the whey that will drip from the curd.

Scoop the curb and pour it into the cheese mold. Once all the curd is already in the cheese mold, fold the cheesecloth on top of the curd.

Step 8: Drain the Curd

For the next 12 to 24 hours, you will see that the yellow whey will already drain from the curd. To help release the whey faster, you can put a bit of weight on top of your wrapped curd. You can fill a cup of water, and put it on top of the curd. Alternatively, you can also use other heavy cooking materials as weight. To evenly distribute the weight, you can also flip the cheese every two hours.

Step 9: Salt the Cheese

After around 18 hours, your curd will now be a firm cheese. If you want a really dry feta cheese, you can unwrap your cheese and place it on a cutting board for around three to four hours to dry. Once you have already achieved your desired cheese firmness, you can already cut it and rub it with salt.

Step 10: Store the Cheese in the Fridge

After sprinkling some salt, store the cheese in the refrigerator for around three to five days.

Congratulations, you just made feta cheese!

 If you are curious on how to make Persian feta or marinated feta cheese, follow this YouTube video made by Gavin Webber:

Indeed, learning how to make feta cheese at home is easy. It requires basic and inexpensive ingredients that you can readily buy from a grocery store. And if you’re in the mood to experiment, you can also explore making marinated or spiced feta cheese at home.

Where do you usually use your feta cheese? Share some of your recipes in the comments section below!

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