Heart Of The House

Feta Cheese

Homemade Feta Cheese


  • 10 litres raw milk
  • 1/4 tsp mesophilic culture
  • 6 ml liquid rennet
  • cheese salt
  • whey/brine solution


  1. Heat the milk to 31deg C.
  2. Add the culture, stirring to combine.
  3. Cover and allow the milk to ripen for 1 hour.
  4. Add the diluted rennet and gently stir for a few minutes.
  5. Cover and allow curd to form  (about 1- 1-1/2 hours).
  6. Cut the curd into cubes (about 20 mm) and leave for 2 hours.
  7. Drain the whey into a container and set aside.
  8. Ladle the curds into the cloth lined frame.
  9. Weigh down with a weight for about 1/2 hour.
  10. Remove the weight and flip the cheese and leave for 2 hours.
  11. Flip the cheese again and leave to drain overnight.
  12. Next day cut up the cheese into 15 cm square pieces and sprinkle the cubes with the salt to taste.
  13. Place in a bowl or box and allow to age for a few days (2 – 4 days) in the refrigerator, turning it a couple times a day to evenly distribute the salt.
  14. Store it in whey or make a whey/brine solution, and place the cheese in the solution and store in the refrigerator.
  15. Alternatively, you can marinate the feta in olive oil.

To make whey brine solution:  add 1/4 cup of salt to 1 litre of the reserved whey.

Note:  Without a feta frame:  Pour your curds into a colander lined with cheese cloth.  Tie the corners o the cheesecloth and hang the bag to drain for 4 hours.  Untie the bag and cut curds into cubes and sprinkle with salt to taste.  Continue as per step 12 & 13.

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