Thursday, 21 July 2011

Feta - Video Tutorial

After a request from Annet who was looking for more information about Feta, I knew that I could fulfil the request easily. She was disappointed at the diminishing quality of commercially made cheese.  What better way to overcome that issue, by making your own Feta!

Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g the Greek salad), pastries and in baking. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.

Now what are you waiting for?  Get some milk and get cracking!

Just so you know exactly what I put in it, here is the ingredient list that I used.

4 litres full cream milk (1 gallon)

1/4 teaspoon of lipase diluted in 60ml (quarter of a cup) of non-chlorinate water
1 gm (1 heaped smidgen) direct set mesophilic culture
2.5 ml rennet diluted in 60ml of non-chlorinated water
2.5 ml calcium chloride diluted in 60ml of non chlorinate water (if milk is homogenised)

2 litres water (boiled)
1/3 cup salt
1/3 cup white vinegar
3 drops calcium chloride
Boil brine for 5 minutes then cool to room temperature before adding finished cheese.

Enjoy this wonderful cheese!


  1. Ask and you shall receive!! Thanks Gavin - heading to the homebrew shop tomorrow, apparently they also sell all the cheesemaking bits.
    Will let you know how I go - and more importantly how it stacks up against Aldi's Danish feta that I used to so love...

  2. Thank you so much for this tutorial, I luv the way you teach and explain your process and the wonderful little practical ideas you share!

    You definitely are a blessing I'm sure for many...I am sort of ashamed to admit that I do not know how to translate the grams to teaspoons as I am in the USA. Can you please help me with that?

    I would luv to try the feta with a gallon or two of raw milk...or perhaps I should start with store bought milk first!

    Many blessings...

  3. Gavin,
    This turned out great! I tried it with a couple slight variations:
    1) I replaced 1/3 of the milk with goat's milk, and I used a herb salt from Epicure for the brine. Turned out incredible! Nice and creamy and great for crackers.
    2) For the second variation, I used all goats milk, and let drain for 8 hours instead. It created a much more "crumbly" feta.

    Thanks again! Love the blog!


  4. Dear Gavin good evening from Greece
    I am glad you are interested to build feta cheese
    a small correction

    Feta done with sheep and goat milk in the ratio 70/30
    Having cut the curd leave for 10-15 minutes and then strain. when removed from the mold, cut into pieces and put it on the shelf, pour onto the coarse salt and let stand for 5-6 hours and repeat on the other side.

    Now you can leave the cheese for at least two months to mature.

    I apologize for the very bad English :-(

    1. Hi Niko,

      Thanks for the tips. I will have to try adding goats milk to my feta as well. I can't source sheeps milk here where I live.

      I will also let the next batch mature longer.


  5. You mention 1 gram of mesophilic culture in the video and 2.5 grams in the recipe - which should it be?

    1. Hi John, good question. It is 1 gm (1 heaped smidgen) of mesophilic culture. Sorry about that. I corrected the recipe.