Making homemade Greek feta cheese is a rewarding process, though it requires some time and a few specific ingredients. Here’s a traditional recipe

Buy the Ingredients

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1 gallon (3.8 liters) of fresh whole milk, (sheep’s milk is traditional, but cow’s milk works too)

1/4 teaspoon of mesophilic culture, (or 1/8 teaspoon if using powdered culture)

1/4 teaspoon of liquid rennet,

1/4 teaspoon of calcium chloride, (diluted in 1/4 cup water, optional for store-bought milk)

Cheese salt (non-iodized)

Buy the Equipment

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Cheese pot (stainless steel or enamel)

Thermometer

Cheese cloth

Cheese mold

Cheese press (optional)

Cheese mat or drying rack

Large knife

Slotted spoon

Directions

Prepare the Milk:

Pour the milk into the cheese pot and heat it to 86°F (30°C) over low heat. Stir frequently to avoid scorching. – Once the milk reaches the desired temperature, remove it from heat

Add Calcium Chloride (optional), If using store-bought milk, add the diluted calcium chloride and stir well. This helps improve curd formation.

Inoculate with Culture:

Sprinkle the mesophilic culture over the surface of the milk.

Allow it to sit for about 2 minutes to rehydrate, then stir gently with an up-and-down motion for about a minute to mix the culture evenly.

Coagulate the Milk:

Add the diluted rennet to the milk and stir gently for about 30 seconds. Cover the pot and let it sit undisturbed for 1 to 2 hours, until a firm curd forms. The curd should be cleanly separated from the whey and should break cleanly when cut.

Cut the Curd:

Using a long knife, cut the curd into 1/2-inch (1.27 cm) cubes. Let the curds rest for 10 minutes to firm up.

Cook the Curds:

Slowly heat the curds to 90°F (32°C) over 30 minutes, stirring gently to prevent matting. Maintain this temperature for another 30 minutes, stirring occasionally.

Drain the Curds:

Line a colander with cheesecloth and carefully pour the curds into it to drain the whey. You can save the whey for other uses, like making ricotta.

Shape and Press the Cheese:

Transfer the curds into a cheese mold. Press the cheese with light pressure for about 6 hours or until it reaches the desired firmness. Flip the cheese every few hours during pressing.

Brining the Cheese:

Prepare a brine solution by dissolving 1/4 cup of cheese salt in 4 cups of water. Once the cheese is firm, submerge it in the brine for 8 to 24 hours, depending on the desired saltiness.

Aging:

Remove the cheese from the brine and place it on a cheese mat or drying rack. Allow it to air-dry at room temperature for 1 to 2 days until the surface is dry to the touch.

Store the cheese in a cool place, around 50°F to 55°F (10°C to 13°C), for 1 to 4 weeks. The longer it ages, the sharper the flavor

Storage

Once aged to your liking, store the cheese in the refrigerator.

You can keep it in the brine or wrap it in wax paper or plastic wrap. It should last for several weeks.

Tips

Use high-quality milk for the best results.- If you prefer a milder cheese, reduce the brining time.- Feta can be made in different shapes and sizes depending on your mold and pressing method.

Enjoy your homemade Greek feta cheese in salads, pastries, or on its own!