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.


★★★★★ 2 votes

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
  • 1/2
    tablet rennet junket
  • 1/2 tsp
    kosher salt

  • ·
    reserved whey
  • 5 Tbsp
    kosher salt

How to Make Homemade Feta Cheese


  1. 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).
  2. 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.
  3. 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.

Printable Recipe Card

About Homemade Feta Cheese

Course/Dish: Cheese Appetizers

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