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Feta Recipe




  • 1 gallon of milk (4L/8.6 lbs)
  • 1/8 tsp. Feta Culture
  • (optional) 2 pinches of lipase disolved in 1 tbsp cool water
  • (optional) 1/4 tsp Calcium Chloride diluted in 1/8 cup cool, non-chlorinated water
  • 1/8 tsp single strength rennet diluted in 1/8 cup cool, non-chlorinated water
  • For brining: use 1-2 tbsp of cheese salt

1: Clean and sanitize all equipment.

2: Warm milk to 87-89 degrees F (31-32 degrees C).

3: Sprinkle culture on top of milk and let it rehydrate for 3-5 minutes. Then stir gently for 2-5 minutes.

4 (optional additions): Add lipase and stir for 30 seconds. Stir in diluted calcium chloride and let sit for 5 minutes.

5: To ripen, maintain temperature at 87-89 degrees F (31-32 degrees C) for 30 minutes.

6: Stir in rennet using an up and down motion for 1 minute. Calm milk and let sit at 87-89 degrees F (31-32 degrees C) for 45-60 minutes or until the curd has a clean break.

7: Cut curd into 1 inch cubes, maintaining temperature. Let sit 10-15 minutes.

8: Ladle curds into a colander lined with cheese cloth. Transfer to form and let drain 6-12 hours. (At end of draining: pH should be 4.6-4.8, and flavor should be tangy).

9: For aged Feta, place whole cheese in heavy brine for 8 hours/pound. Then transfer to an 8-10% brine (use non-chlorinated water) at 50-55 degrees F (10-13 degrees C). For fresh Feta, place cheese blocks on draining mat and sprinkle all sides using 1-2 tbsp of pure salt. Let sit and drain for 12 hours, then salt again with the same amount.

For larger milk quantities: Use 1/8 tsp. per 1 gallon (3.7liters), 1/4 tsp. per 2-5 gallons (7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). Use 7-10 DCU for every 26 gallons of milk.

Helpful Hints and Definitions: 

  • Lipase: It is an enzyme that helps break down fats and will create a more pungent flavor in the cheese. It is most commonly used in cow milk Feta to bring back the stronger flavor that is traditionally found in goat and sheep milk Feta. A little goes a long way.
  • Rennet: It is a coagulant and greatly impacts the texture of the cheese. The most common is veal rennet made from the stomach lining of a calf. It also comes in a vegetarian and microbial form.
  • Clean Break: To test for a clean break insert index finger or knife into the curd about 2 inches at a 45 degree angle. Pull up and forward gently. Look for smooth edges where the curd breaks away and a yellow/green color whey. If edges of the curd are jagged and whey is white it will need to sit longer.


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