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Homemade Feta Cheese on plate with olive oil
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5 from 1 vote

Feta Cheese

Creamy, salty, intense crumbles of awesomeness! Let me walk you through making your own Feta cheese at home. You'll never go back to store bought.
Course: Cheese
Cuisine: Ferment
Servings: 1 pound(ish)
Calories: 19041kcal
Author: Cery



  • 1 gallon milk not ultrapasturized
  • 1 package Feta cheese culture
  • 1/2 tsp liquid rennet if using double strength, use half the amount


  • 1/3 cup sea salt
  • 1/2 gallon filtered water OR
  • 1/2 gallon olive oil extra virgin


  • Start by heating the milk to 86 degrees F.
  • Add the milk culture and let hydrate for 2-3 minutes.
  • Stir in the culture well with an up and down motion.
  • Let the milk sit for an hour to culture. I usually remove the pan from the heat, put on the lid, and cover with a beach towel to retain the heat.
  • After an hour, dilute the rennet in 1/4 cup cool filtered water.
  • Mix the rennet into the milk with an up and down motion. Do not over mix.
  • Now, put the lid back on the pot and let it sit undisturbed over night. I put the towel back around it if it's cool in the house.
  • The next morning, the milk should be thick and there should be a layer of whey (clearish liquid) on the top.
  • Now it's time to cut the curds. Using a long knife, make cuts about 1/2 inch apart all the way to the bottom.
  • Now turn the pot and make another set of cuts perpendicular to the first.
  • Now with your knife at a 45 degree angle, cut the curds again. Turn the pot 90 degrees and cut at an angle again. Do that until you have made angled cuts in all 4 directions.
  • Over the next 20 minutes stir the curds gently, cutting any you missed with the spoon so that they are roughly the same size. The curds will shrink a little as they release more whey.
  • Put the butter muslin in a colander in the sink.
  • Pour in the curds and let the whey drain out.
  • After it has drained for about 20 minutes, tie the corners of the cloth together and hang the cheese over a bowl for 24 hours. You can turn the cheese in the cloth to make a smoother top if you want to.
  • After 24 hours, brine the cheese for about 30 days.


Calories: 19041kcal | Carbohydrates: 182g | Protein: 119g | Fat: 2016g | Saturated Fat: 332g | Cholesterol: 379mg | Sodium: 39485mg | Potassium: 4997mg | Sugar: 191g | Vitamin A: 6132IU | Calcium: 4377mg | Iron: 12mg