Homemade Feta Cheese
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- 1 gal
- goat milk or may substitute sheep or cows milk
- 1-2 Tbsp
- fresh yogurt, i use my own but any plain yogurt will do
- tablet rennet junket
- 1/2 tsp
- kosher salt
- reserved whey
- 5 Tbsp
- kosher salt
1In a large pot, add milk and bring to 90° over low heat, stirring often.
In another bowl, blend yogurt and 1-2 tablespoons milk together and add to large pot. Remove from heat, cover and let stand for 1 hour (don’t peek).
2Crush rennet tablet, mix in 1/8-1/4 cup water and stir til dissolved. Add to milk and stir thoroughly. Cover and let stand overnight at room temperature or til set.
Remove lid and with a knife, cut into 1/2 inch squares.
With very clean hands, lift the squares from the bottom of the pan. Line a strainer with 2-3 layers of cheesecloth and add squares. Let stand over another pot and drain for 2-4 hours til the whey has drained (reserve the whey if storing in brine).
Turn cheese into a bowl, sprinkle with salt and toss gently to mix. Press into a mold or bowl, cover with a clean cloth and weigh down the top. Let stand overnight. Serve as is or store in a brine.
3BRINE: Mix the whey you drained and enough water to make 20 ounces. Add 5 tablespoons salt and stir to dissolve. Put cheese in a sterilized jar and cover with brine. Let stand, refrigerated, for 2 days. Rinse if cheese is too salty.