How to Make Feta Cheese: A Step-by-Step Guide

Feta cheese, with its crumbly texture and sharp, tangy flavor, is one of the most popular cheeses in the world. Originating from Greece, this brined cheese is often made from sheep's milk or a combination of sheep's and goat's milk. While traditional feta is always produced in Greece, the growing interest in homemade cheese-making has encouraged many people to try their hand at making feta at home. This guide will take you through the steps of making feta cheese, from gathering ingredients to aging the cheese for the perfect taste and texture.

Ingredients Needed

Before starting, you'll need to gather the necessary ingredients and equipment. Below is a list of what you'll need:

Ingredients:

• Milk: You can use sheep's milk, goat's milk, or a combination of both. Sheep's milk provides the most authentic flavor, but goat's milk can be used for a tangier taste. You'll need about 4 liters (1 gallon) of milk.
• Rennet: This is the enzyme that helps coagulate the milk and form curds. You'll need about 1/4 teaspoon of liquid rennet or the equivalent amount in tablet form.
• Starter culture: Feta cheese requires a mesophilic culture, which can be purchased from a cheese-making supply store. This bacteria culture will help acidify the milk and encourage proper curd formation.
• Salt: Feta cheese is usually brined, and salt plays a significant role in both the flavor and preservation. You'll need non-iodized salt, such as kosher or sea salt. This will be used in the brine solution as well as for salting the curds directly.
• Calcium chloride (optional): If you are using pasteurized milk, you may want to add calcium chloride to improve the coagulation of the curds.

Equipment:

• Large stainless steel pot (8 liters or 2 gallons)
• Thermometer
• Cheese mold or colander
• Cheesecloth
• Long knife or curd cutter
• Slotted spoon
• Large bowl for brining
• Clean towels
• Cheese press (optional)

Step 1: Preparing the Milk

Heating the Milk

Start by pouring the milk into a large pot. If you are using raw milk, there's no need to pasteurize it, but if you're using store-bought milk, pasteurization is necessary to kill any harmful bacteria.

1. Pasteurization (if needed): Heat the milk to 72°C (162°F) while stirring gently to avoid scorching. Hold it at this temperature for 15 seconds, and then cool it down rapidly to around 32°C (90°F).
2. Heating for Feta: If you are not pasteurizing the milk, simply heat it to about 32°C (90°F), which is the optimal temperature for adding your starter culture.

Step 2: Adding the Starter Culture

Once the milk reaches the right temperature, add the mesophilic starter culture. Sprinkle it evenly over the surface of the milk. Let the culture rehydrate for 1-2 minutes before stirring it in gently with an up-and-down motion.

Allow the Milk to Acidify

After mixing in the culture, cover the pot and let the milk sit undisturbed for 1 hour at the same temperature. During this time, the milk will start to acidify, which is important for the curds to form properly.

Step 3: Adding the Rennet

Now that the milk is acidified, it's time to add the rennet, which will coagulate the milk into curds.

1. Prepare the rennet: Dissolve the liquid rennet in a small amount of cool, non-chlorinated water (about 1/4 cup). If you're using tablet rennet, crush it into a powder before dissolving it in water.
2. Add the rennet: Pour the rennet solution evenly into the milk and stir gently for about 30 seconds to ensure it's well mixed.
3. Let it sit: Cover the pot again and let the milk sit undisturbed for 1-2 hours, or until it has set into a firm gel. The curd should have a clean break when you insert a knife or a spoon.

Step 4: Cutting the Curd

Once the curd has set, you'll need to cut it into smaller pieces to allow the whey to separate from the curds. This step is crucial for getting the right texture for feta cheese.

1. Cut the curd: Use a long knife or a curd cutter to cut the curd into small cubes, about 1-2 cm (1/2 inch) in size. Allow the curds to rest for about 10 minutes before proceeding.
2. Stir the curds: Gently stir the curds every 10 minutes for about 30-45 minutes to help them expel whey. Stir carefully to avoid breaking the curds into too small of pieces.

Step 5: Draining the Whey

After the curds have been stirred, it's time to remove the whey.

1. Prepare a cheesecloth: Set up your colander with a cheesecloth or fine strainer to catch the curds. If you have a cheese mold, you can use that to form the cheese blocks.
2. Drain the whey: Gently pour the curds and whey into the colander, allowing the whey to drain. This process should take about 30 minutes.
3. Retain the whey: Save the whey for other cheese-making projects or to use in baking, as it can be used for making ricotta or as a liquid base for soups.

Step 6: Salting the Curd

Once the curds have been drained, it's time to salt them. Feta is traditionally salted both by mixing salt into the curds and by immersing the cheese in a brine solution.

1. Salt the curds: Sprinkle non-iodized salt directly into the curds. Use about 2 teaspoons of salt per kilogram (2.2 pounds) of curd.
2. Form the cheese: Transfer the salted curds into a cheese mold or press. You can press the curds lightly to help them firm up, but avoid applying too much pressure, as feta is not a hard cheese.

Step 7: Brining the Cheese

After the cheese has formed into blocks or rounds, you'll need to immerse it in brine. Brining helps preserve the cheese and gives it that signature feta flavor.

1. Prepare the brine: Dissolve 60-100 grams of salt in 1 liter of water. The brine should be saturated, so you may need to adjust the salt-to-water ratio based on your taste preferences.
2. Brine the feta: Immerse the cheese into the brine and let it sit for 2-3 days in the refrigerator, allowing the flavors to develop. You can store the feta in the brine for up to several weeks, depending on how salty you want the cheese to be.

Step 8: Aging and Storing the Feta

Feta cheese is typically aged for a few weeks, although you can consume it earlier if desired. During the aging process, the cheese will continue to firm up, and the flavors will deepen.

1. Aging: Store your feta in the brine and allow it to age for 2-3 weeks at a cool temperature. The longer it ages, the stronger and more complex the flavor will be.
2. Storing: If you want to store your feta for longer periods, ensure that it's always kept submerged in brine. Feta cheese can last for several months when properly stored.

Conclusion

Making feta cheese at home may seem like a complex process, but with a little patience and the right ingredients, it's a fun and rewarding experience. The satisfaction of making your own cheese, tailored to your exact taste preferences, is unbeatable. By following these steps, you'll be able to craft a delicious, authentic feta cheese that's perfect for salads, pastas, and many other dishes.

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