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Feta Cheese Making Recipe (Bulgarian)

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Bulgarian 'White Brined Cheese' or 'Sirene' as it is called in Bulgaria, has a smoother, creamier, more elastic texture than Greek Style Feta because it holds more moisture. 

The additional moisture is from less aggressive draining lower acid levels. This cheese does not crumble, but instead can be cut into cubes or slices. When ripened for a few weeks it becomes spreadable, almost like a young Camembert.
  • Yield2 pounds
  • Agingtime under 1 month
  • Skill Levelintermediate
  • Author


  • 2 Gallons of Milk (Not Ultra Pasteurized)
  • 1 Packet C21 Buttermilk Culture
  • 3.5-4 oz of Prepared Y1 Bulgarian Yogurt (can substitute any good fresh Bulgarian style yogurt)
  • 1/4 tsp Single Strength Liquid Rennet
  • Salt
  • Calcium Chloride (for pasteurized milk)