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Feta Cheese Making Recipe (Beginner)

Known and loved worldwide, Feta is an aged brine curd cheese traditionally made from ewe or goat milk. However, an abundance of 'Feta Style' cheese is now made with cow milk. Usually white in color, with a tangy and salty flavor Feta can have a texture that ranges from soft to semi-hard with a somewhat grainy consistency. Being a warm weather Mediterranean cheese, Feta depended on higher salting for preservation than cheese made in cooler climates.
  • Yield4 pounds
  • Agingtime 1+ months
  • Skill Levelintermediate
  • Author


  • 4 Gallons of Whole Milk (not ultra pasteurized)
  • 1/4 tsp MT 1 culture (1/8 tsp for raw milk)
  • 1/16 tsp Mild or Strong Lipase (optional)
  • 3/4 tsp (3.5 ml) Single Strength Liquid Rennet (1/2 tsp for raw milk)
  • Cheese Salt
  • 1/2 tsp Calcium Chloride (for pasteurized milk)
  • 2 Tbs Calcium Chloride (for brine)
  • 1 tsp white vinegar (for brine)


  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Spoon or Ladle
  • 3-4 Basic Kit Molds
  • Draining Mat
  • 1 Gallon Food Grade Plastic Pail or Pan with Tight Fitting Lid
  • Parchment Paper
  • Large Zip Lock Bag