Homemade feta cheese recipe
- Homemade cheese
If you love making homemade cheese, try your hand at Feta. Use goat or cow milk, or even a mixture of both.
Yorkshire, England, UK
15 people made this
IngredientsMakes: 450 g feta cheese
- 1/2 teaspoon rennet
- 1/2 teaspoon calcium chloride
- 8 tablespoons water
- 3.75 litres goat or cow milk
- 1/4 teaspoon cheese culture (MTI, MM10, or Meso II / Aroma B powder)
- 5 tablespoons coarse sea salt
- 1/4 teaspoon white vinegar
- 1 teaspoon calcium chloride
- 2 litres water
MethodPrep:30min ›Cook:2hr ›Extra time:12hr resting › Ready in:14hr30min
- Dilute the rennet and the calcium chloride in 4 tablespoons of cool water each. Mix well and set aside.
- Heat the milk to 30 degrees C in a double boiler. Sprinkle the cheese culture on the surface. Allow to dissolve without stirring for a few minutes, then stir well. Cover and keep at 30 degrees C for 1 hour.
- Add the calcium chloride; stir for 1 minute. Add the rennet; stir for 1 to 2 minutes. Cover and let sit for 1 hour off the heat.
- Meanwhile, prepare the brine: Combine the sea salt, vinegar, calcium chloride and water. Stir well. Set aside.
- After 1 hour, check the curds with a palette knife or the back of a spoon, pressing against the edge of the pan. The curds should be firm. Cut into cubes, about 1 to 2cm in size. Gently stir, then let the curds rest for 5 to 10 minutes.
- Using a rubber spatula, gently stir for 20 minutes, holding the mixture at 30 degrees C. The curds will gradually sink to the bottom of the pan.
- Using a ladle, drain the whey. Discard whey or reserve for another use.
- Prepare two basket-style hoops (moulds) by lining with damp muslin or cheesecloth. Ladle the curds into the moulds and fold muslin over top. Place one on top of the other and press lightly. Let the feta drain for several hours (at least 4). While draining, switch the moulds around a few times, and also flip the cheese over within the moulds.
- Once cheese is firm, remove from moulds and place into brine. Allow to soak in brine for 8 hours for every 450g of cheese. The cheese can stay in the brine for up to 3 weeks.
- To serve, remove from brine and allow the cheese to air dry before serving.
Homemade Feta cheese
Reviews & ratingsAverage global rating:(7)
Reviews in English (3)
Same question, where did you get the ingredients ?-16 Feb 2016
Excellent Recipe but where did you buy the ingredients in the UK apart from the milk? Thanks.-20 Oct 2014
by Samantha Clarke
I think it was really good Feta Cheese and it had good favor. I would definitely use this chefs recipes for cooking in the kitchen. You can see that she is a great chef by not just her talking to you but also buy her recipes and she is very talented. I could get A lot of recipes from her. Thank you.-17 Feb 2018
- Homemade Feta Cheese Balls
- Homemade Feta Cheese Loaf 4
- Homemade Feta Cheese Buns
- Homemade Scones with Feta Cheese
- Spicy Homemade Feta Cheese Buns 3
- Homemade Scones with Cheese and Feta 2
- Swirly Tutmaniks with Homemade Feta Cheese 5
- Appetizing Homemade Flatbread with Feta Cheese and Cheese 3
- Homemade Salty Scones with Cheese and Feta Cheese 3
Reader Raves for this Dairy-Free Almond Feta
Thanks to Val for sharing her feedback for this recipe on Facebook:
This is so easy and so good – I am in awe! I don’t know how I am going to actually age it a few weeks…I am loving it just the way it is right now! I put some on salad for lunch, and just had some spread on gf bread for dinner. Next time might have to make a double batch so that I can hide some and let it age! Thank you!
Homemade Feta Cheese
Feta is a good homemade cheese for beginners. It involves all the steps involved in cheesemaking, but doesn’t require any special techniques or ripening. It is fast, affordable and delicious!
- Prep Time: 2 hours
- Total Time: 2 hours
- Yield: Approx. 1 lbs of cheese
- Category: Cheese
- Method: Cultured
- Cuisine: Mediterranean
For the cheese
- 2 Liters of milk (goat, sheep or cow milk)
- 1/8 tsp of mesophillic starter or 1/4 cup of milk kefir
- 1/8 tsp of calcium chloride in 2 tbsp filtered water
- 1/4 tsp of liquid rennet in 2 tbsp filtered water (see notes)
For the brine
- Heat the milk to 86 F (30C).
- Stir in culture. Keep at 86 F for 1 hour.
- Stir in calcium chloride, then the rennet. Mix thoroughly.
- Maintain the heat and leave to sit for 1 hour for the curd to set.
- When the curd show a clean break, cut the curds into 1/2″ cubes.
- Cook the curds by stirring every 5 minutes for the next 1/2 hour, slowly raising the temperature to 90F (32C).
- Line a strainer with butter muslin and pour the curds and whey into it.
- Either pack the drained curds into a feta mold or hang the curd in the butter muslin.
- Allow to drain for 8-12 hours. If you are using a mold, flip the cheese at least twice to ensure even drainage.
- Prepare the brine ahead of time to make sure that all the salt has dissolved.
- After the cheese has finished draining, cut it into 2-4 pieces and place it in the brine. Store it in the fridge and allow it to ripen for at least 5 days.
- Please read up on the detailed processes involved with cheesemaking if you are uncertain about any of the steps in this recipe.
- Follow the instructions on your rennet package to set 2 liters of milk.
- If you find that the feta is too salty, simply reduce the amount of salt in your brine to 1 tbsp, or rinse the cheese before using it.
- Feta will last for at least a month in the fridge. However, because it contains a living culture it will continue to ferment and sour over time.
Keywords: Bulgarian, Greek, Turkish, goat, sheep, cow, brined, homemade, cheesemaking, frugal, zero waste,
1. Heat milk to inoculation temperature.
2. Sprinkle inoculates on surface of milk and allow 1-2 minutes to dissolve.
3. Stir inoculates into milk for 2 minutes.
4. Ripen for one hour at above temperature.
5. Add Rennet, stir gently for 2-4 strokes.
6. Allow 30-60 minutes for milk to set.
7. Test for clean break.
9. Cut curd, allow to rest (heal) for 10 minutes, then stir gently for 5-10 minutes.
8. Drain off partial whey (about 40-50%) then scoop curds into colander or Feta
9. Turn over moulds every hour or so to allow for even draining.
10. Let rest at room temperature (not over 75F) overnight.
11. 24 hours later cut Feta blocks.
12. Sprinkle coarse salt evenly on all sides of blocks or make a brine using a ratio of 10 oz. (by weight) of non-iodized cheese salt to ½ gallon of clean non-chlorinated water. Place the Feta blocks into the brine and then into the refrigerator. If using brine, skip step 13.
13. Cover and let rest at room temperature for 24 hours.
14. Keep in refrigerator. Can be eaten the next day or left to age for another 2-3 days at room temperature to further ripen for stronger flavor.
15. Once you like the level of flavor, you can cut the Feta into ½ in. or 2 cm small
blocks and place in jar with 70% olive oil and 30% safflower or other light oil. This
proportion will keep the olive oil from becoming solid while refrigerated.
Combine all of the ingredients in a food processor fitted with the steel blade.
Process until well-blended and creamy.
Taste and adjust seasoning, if necessary. Serve immediately or chill until ready to serve.
How To Make: The Best Vegan Feta Cheese
If you want to view or print the recipe card, just scroll down for the full list of ingredients & simple instructions on how to make the Best Vegan Feta Cheese.
Prep this recipe in 10 minutes and leave to set overnight in the fridge for use all week on potatoes, pizza, greek salad, homemade spanakopita, and anything else your cheesy heart desires.
INGREDIENTS FOR BEST VEGAN FETA CHEESE
- 1 block firm tofu, pressed (14 oz package approx 350g-400g)
- 1 tbsp nutritional yeast
- 1 tbsp white miso paste
- 5 oz coconut oil, melted (make sure it’s “refined” or deodorized coconut oil to eliminate coconut taste for best results)
- 2 tbsp lemon juice (for more tart taste, you could add more, for less tart taste, add less)
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 1/2 tsp onion powder
INSTRUCTIONS FOR BEST VEGAN FETA CHEESE
- To start, press your tofu to remove excess water and place it in a blender with nutritional yeast, miso paste, coconut oil, lemon juice, apple cider vinegar, salt and onion powder. Puree until very smooth, scraping down the sides.
- It gets quite thick, so you will need to help it along with a damper or wooden spoon. Be patient- this vegan feta will be worth it. Keep blending until it’s a smooth, silky texture. Taste and salt as needed.
- Place tofu mixture into a sealable Tupperware container or bowl. Cover and place in the fridge, allow it to firm up overnight.
- Cut into feta-like cubes, or use a spoon to scrape out the feta and top salads, use in spanakopita, or spread on crackers or bread.
- Line your bowl or Tupperware with plastic wrap or parchment if you plan on cutting it into feta-like cubes for ease of release.
- Add a splash of olive juice for that briny bite (recommended by a reader who makes this recipe regularly).
- Add thyme, oregano or other ingredients to make a flavoured or herb vegan cream cheese!
- Melt it to make a white cheese sauce for vegan mac & cheese (Tip submitted by a reader!)
Ta-Da! Creamy Vegan Feta Cheese!
If you want more vegan recipes, click here for my newest recipes.
Related Recipe: Tofu Mozzarella
4 tablespoons lemon juice filtered
Heat the milk in a saucepan and stirring continuously, keeping in medium to high heat.
As the milk becomes hot and frothy (before it boils), add the filtered lemon juice, stir the contents and reduce the heat slightly.
Keep stirring and cook the contents, as the milk curdles because of the addition of lemon juice which is citric in nature. If the milk is not curdling, you may add a little more lemon juice as needed.
As the milk curdles very well, remove the curdled milk from the hot stove and keep it for cooling down a bit.
As the milk cools down a little, the curdling will be almost done, and you can filter out the remaining water (which is the whey) which can be discarded or you can use it as a broth or any recipes where it works.
We only need the curdled solid parts to make the cheese.
Now filter the curdled milk through a good strainer. As I mentioned earlier in the post, you may also use a strainer lined with cheese cloth, if you have a cheese cloth at home. If not you may just use a fine mesh strainer.
The curdled milk that is retained in the strainer is what we need to make the homemade cheese.
Keep the contents in the strainer for few minutes until it cools down and almost all water is filtered out.
Gently press the curdled contents in the strainer (once it is cool enough) so that any remaining water content will get filtered out.
Now you have got the homemade cheese inside the strainer, gently transfer it to a microwave safe bowl. I do not recommend using a plastic bowl for microwaving as some plastics may have a tendency to melt.
Add in the salt and you can mix with a spoon to blend in the salt evenly. The cheese will be crumbly in texture but it is delicious!
Microwave in high for about 1 minute or another 1 more minute, as it will help improve the texture of the cheese. If you think the cheese looks fine without microwaving, you may skip this step to microwave the cheese.
Now if you are looking to make cheese to add to salads, you can simply add this delicious cheese just by crumbling it and sprinkling on salads which will be a delicious addition to your salads.
As I told earlier, the process of making this cheese is similar to making Indian cheese paneer (though making paneer needs some additional steps).
Paneer is a very popular cheese made without rennet and it is very widely used in Indian vegetarian cuisine.
You can see some easy paneer recipes here.