Homemade Feta Cheese

Marsha Gardner


We eat a good bit of Greek food and I like to keep a jar of my Marinated Feta cheese on hand so I decided that I would learn to make it. It is simple and makes you feel so good that you made it yourself.

pinch tips: How to Grate Cheese for Easy Clean Up



about 2 quarts


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

Directions Step-By-Step

In 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).
Crush 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.
BRINE: 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.

About this Recipe

Course/Dish: Cheese Appetizers