Feta cheese is beloved for its tangy, salty flavor and crumbly texture, making it a staple in salads, Mediterranean dishes, and cheese boards. But did you know you can easily make feta cheese at home? Whether you’re a beginner cheesemaker or just curious about the process, this friendly, step-by-step guide will walk you through how to make feta cheese from scratch. It’s rewarding, economical, and surprisingly simple!
What You’ll Need to Make Feta Cheese
Before diving in, gather these basic ingredients and tools:
– Milk: 1 gallon of whole raw milk or pasteurized goat/cow milk (raw milk is ideal if you can get it)
– Starter Culture: Mesophilic starter culture (helps acidify the milk)
– Rennet: Liquid rennet or rennet tablet diluted in cool water (to coagulate the milk)
– Salt: Sea salt or cheese salt for flavor and preservation
– Optional: Lipase powder (to enhance the tangy flavor, especially if using cow’s milk)
– Equipment: Large pot, thermometer, cheesecloth or muslin, colander, and a container for brining
Step-by-Step Process to Make Feta Cheese
1. Heat the Milk
Start by gently heating your milk to about 86°F (30°C). Use a thermometer to check the temperature carefully. This warm temperature is perfect for the starter culture to thrive without killing the beneficial bacteria.
2. Add Starter Culture
Sprinkle the mesophilic starter culture over the milk’s surface and let it rehydrate for about 5 minutes. Then stir it gently into the milk with an up-and-down motion. This culture will acidify the milk, which is essential for developing the cheese’s flavor and texture.
3. Add Lipase (Optional)
If you’re using cow’s milk, adding lipase powder diluted in water can help replicate the classic tangy feta flavor. Stir this in now and let it sit for about 20 minutes before adding rennet.
4. Add Rennet
Dilute your rennet in cool, non-chlorinated water (about 1/4 cup) and stir it gently but thoroughly into the milk. Cover the pot and let it sit undisturbed at 86°F for about 1 hour until the milk sets and forms a clean break—a sign the curd is ready to be cut.
5. Cut the Curd
Using a long knife, cut the curd into 1/2 to 3/4 inch cubes. This allows the whey to start separating from the curds. Let the curds rest for 5 to 10 minutes to firm up slightly.
6. Stir the Curds
Gently stir the curds for 20 to 30 minutes to help them shrink and expel more whey. The curds should feel firm but still tender, somewhat like a poached egg when pressed between your fingers.
7. Drain the Curds
Line a colander with cheesecloth and carefully ladle the curds into it. Tie the corners of the cheesecloth and hang it over a sink or bowl to drain for about 4 hours or until most of the whey has drained off.
8. Salt and Age the Cheese
Once drained, cut the curds into 1-inch cubes and sprinkle with sea salt (about 3 teaspoons). Salt not only flavors the cheese but also helps preserve it. You can either let the salted cheese age in the refrigerator for 4-5 days or place it in a brine solution (water mixed with salt) for a stronger, more traditional feta flavor. Brining can last up to 30 days in the fridge.
Tips for Perfect Feta Cheese
– Use fresh, high-quality milk for the best flavor.
– Maintain the milk temperature carefully; too hot or too cold can affect curd formation.
– Stir gently to avoid breaking the curds too much.
– If curds don’t set firmly, adding a small amount of calcium chloride to the milk before starter can help improve texture next time.
– Brining is key to that classic salty feta taste, so don’t skip it if you want authentic flavor.
Why Make Your Own Feta?
Making feta cheese at home is not only fun but also allows you to control the ingredients and freshness. Homemade feta is free from preservatives and additives commonly found in store-bought cheese. Plus, it’s a satisfying project that connects you to traditional food craft.
Feta cheese is easy to make with simple ingredients and a bit of patience. Follow these steps, and soon you’ll have your own delicious, tangy feta ready to elevate your meals!