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Feta Cheese Recipe

With just a few simple ingredients and some easy steps, we show you how to make this easy homemade natural feta cheese recipe.

This is such a beautiful cheese and very simple to make. It will work whether you have raw milk or pasteurised milk.

There are two ingredients you will need along with milk – rennet and a starter. If you already have milk kefir on your bench you can use milk kefir as your starter. If you need to order a starter you can visit a site like Green Living Australia or Cheeselinks to order your starter and rennet.

Feta Cheese Recipe

Ingredients:

  • 4 litres of quality milk – cow, goat or sheep
  • 1/4 cup active kefir (or your bought powdered starter)
  • Regular dose of rennet (1/4 tablet of WalcoRen, or 1ml of liquid rennet) dissolved in 1/4 cup of cold water
  • Salt

feta cheese recipe

Method:

Warm milk to 32°C. Add the active kefir and gently stir in, then place the lid on the pot and leave for one hour.

Add the rennet and gently stir in, then lid on the pot and leave for one hour.

Check for a clean break. Cut the curd into 2cm pieces, then slowly stir for 20-30 minutes. Let the curds settle for five minutes, then pour off the whey (keeping one litre for the brine).

Gently pour the curds into a cheese-cloth lined colander. Sprinkle two flat tablespoons of salt (20gm) over the curd and carefully mix through.

Tie up the cheese cloth and hang for four hours or overnight.

While it’s hanging make your brine – dissolve 1/4 cup of salt in 1litre of reserved whey then leave at room temperature to ferment until the feta is ready to be used (store in glass).

Untie the cheese cloth and cut the cheese into a size that will fit into your ageing vessel. Apply salt to the surface of each piece, to develop strong rinds.

Air dry the cheese at room temp for 24 hours, flipping the cheese once or twice.

Place your cheese in the brine, put on a (non-metal) lid, making sure the cheese is submerged under the brine, and age in the fridge. Feta will be ready to eat in two weeks, but leave up to two months for better flavour.

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6 Comments

  1. Hi
    I made my feta folllowing the recipe but the feta has air bubbles and when placed in the brine it floats. I’m hoping you can tell me what went wrong
    Thankyou

    1. Too much gas has been produced during the making of your feta, and hence it becomes spongy and floats. This can happen when the milk or cheese has become contaminated with coliforms – gas producing bacteria. Make sure you use milk as fresh as possible. If you’re using milk straight from the animal, then if possible make cheese straight after milking, before refrigerating the milk. If you’re buying milk then find out when the milk gets delivered to the store and buy it then. And if you’re using milk kefir as a starter culture, make sure your milk kefir is being fed with uncontaminated milk as fresh as possible too. Pay attention to cleanliness in the kitchen when cheesemaking also.

      Emily Stokes

  2. Is the milk to be kept at 32deg after you add the kefir and then the rennet? I’d like to make feta but I am unsure about the temperature.

    1. Yes the milk is to be kept at 32degC after you add the starter (kefir) and rennet. However if you are using a heavy-based saucepan and at least 4 litres of milk, and you put the lid on, it will naturally stay at this temperature even once you turn the heat off when you add the starter. If you check with a thermometer and you notice the milk temp is dropping, you can keep it warm by adding some heat, or leaving the pot in a warm bath in the kitchen sink.

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