Feta cheese is a type of Greek cheese that is pickled or brined. The brining process gives feta cheese its characteristic salty, tangy flavor and a crumbly consistency.
Feta cheese can be served as a table cheese, used in baking savory dishes usually paired with spinach as a filling for pastry or as a stuffing for chicken, or served as an appetizer or in salads( it is a key ingredient in Greek salad which I will be sharing soon).
I have always bought my Feta cheese until John of From the Bartolini Kitchens posted his recipe for Feta cheese. If you are not familiar with John’s post you are really missing out. John shares authentic Italian recipes that his mother and Zia prepared, each recipe comes with a heart warming story, is beautifully written and his attention to details ensures that you will get the recipe right the first time for sure.
I have made ricotta cheese, homemade yogurt, labneh, Nabulsi cheese and cottage cheese (coming soon) and thought I was ready to take on a new cheese and I am really glad I did. This home made Feta tastes so much better than anything you can buy, its consistency, depth of flavor only get better with time and you can store it in the brine solution in the fridge for months.
Home made Feta cheese
Recipe Source: From the Bartolini kitchens
Ingredients
yield: approx ½ pound
½ gal (64 oz or 2 liters) goat’s milk (cow or sheep’s milk may be used) – ultra-pasteurized goat’s milk cannot be used.
1 tablespoon live culture, plain yogurt mixed in 1 tbsp milk from above (I used homemade yogurt)
¼ rennet tablet dissolved in 3 oz distilled water at room temp
1/2 teaspoon salt
To make the brining solution
5 1/2 tablespoons of salt for every 20 oz fluid whey
Directions
Warm the milk in a pot with a lid to 30 C or 86 F making sure you stir it occasionally to prevent the bottom from burning
Remove from heat, add yogurt-milk mixture, stir well, cover with the lid, and let sit for 1 hour at room temperature.
Move pot to an area where it will remain undisturbed, add dissolved rennet, stir quickly to ensure even distribution of the rennet then cover the pot, and leave overnight.
The next morning,the cheese should be set into one large block of curd with a little whey separated on the side
Now you have to check for a clean break.
To check for a clean break Stick your finger, on an angle, into the curd and slowly bring the finger to the surface to test for a “clean break,” meaning the curd is firmly set from top to bottom. Your finger should come up relatively clean which means that the cheese has set into one block of curd.
A bad break is when your finger comes out covered in a thickened dairy product, that means that your cheese has not set completely, if that happens you need to leave it for 2 hours and check again. If you still get a bad break give it 2 more hours and check again. If you still get a bad break you have to throw it out and start over
Now that you have achieved a clean break you have to cut the cheese and this step is done to allow as much whey to separate from the cheese as possible
Using a long knief cut parallel lines through the entire thickness of the curd dividing it into vertical slices
Then turn the pot and cut horizontal parallel lines throught the entire thickness of the curd 
Next take your knife at an angle and repeat cutting horizontal and vertical lines to cut the curds that are beneath the surface, stir the curds gently and cut any cubes that are too big
Allow the curd cubes to set for 15 minutes stirring it occasionally to allow more whey to come out. You will notice that the curds will shrink slightly in size.
Now it is time to strain the cheese, to do that line a colander with a cheesecloth or a clean fabric with fine weave.
Gently pour the curds and whey in and allow it to strain. Do not discard the whey.
Once most of the whey has been strained collect the 4 corners of your cheesecloth and tie them to form a knot that allows you to suspend the cheesecloth then allow it to strain for 2-4 hours.
If you live in a very warm place you may want to allow it to strain in the fridge.
The next day remove the cheese from the cloth,break up the curds add 1/2 teaspoon salt.
Line a mold with holes in the bottom with cheese cloth, place the cheese in, fold over the cheesecloth place a heavey weight on top of the mold and leave overnight, again if you live in a really warm place do this in the fridge
As you can see my cheese was still pretty soft after molding but it firmed up nicely in the brine
Make the brine solution by adding 5½ tablespoons of salt for every 20 fluid ounces of whey and mix it, dissolving as much of the salt as you can.
The next day take the cheese out of the mold and cut into cubes, place in the brine solution and allow to brine in the fridge for 5 days
Store in the refrigerator. Rinse before use to remove excess salt.
NOTES:
The milk: you cannot use ultra-pasteurized milk, alone, to make feta.Your best choice is raw, unpasteurized milk, sheep would be the tastiest.The second best choice is regular pasteurized cow or goat milk. If the only choice you have is ultra-pasteurized cow’s milk, you must add CaCl2 to mask the effects of the ultra-pasteurization process. CaCl2, however will not work with ultra-pasteurized goat’s milk.
What to make with feta cheese?
How about a Greek salad? (recipe coming soon)
or this feta mint tomato salad or salsa?(recipe coming soon)
Vicky Spackman
/ March 21, 2013What a lovely post, Sawsan, you have brought a smile to me and to my children too! It is harder every month to afford the cost of buying food, and the quality deteriorating..
I love feta and Mediterranean cooking, and I will be starting my garden again soon
I have never made cheese before but your instructions are so simple I can’t wait to begin.
My daughter Virginia uses quinoa, she will have to teach me, but I found where I can get seeds here in Idaho, and they should do well, summers are long and hot!
Aviva
/ March 15, 2013What is the difference between regular pasteurized and ultra and do you know a source for vegetable rennet? Just a note homemade ricotta amazing and homemade cream cheese OMG will never buy commercial again! Looking forward to trying all the cheeses hope i can find the rennet kosher! Love your blog & recipes. I can hear you talk when i read your blog your passion is wonderful.
Mash
/ March 7, 2013Assalaam alaikum I love your blog mashaAllah came to read it and got stuck here
makin feta cheese I’ve got to do this InshaAllah one question on labneh yeah I went there too 
is labneh and laban same I’ve a recipe that says to use laban in fatayar dough and I dont know where to find it
Sawsan@ Chef in disguise
/ March 7, 2013Hello Mash
Thank you for the kind comment. For your dough recipe you need laban which is yogurt. Labneh is strained salted yogurt that is almost like cream cheese in consistency
Mash
/ March 7, 2013JazakAllah khair for clearin this for me in plain English words
really grateful
Sawsan@ Chef in disguise
/ March 7, 2013Wa jazaki kol el khair, glad I could help
calin calin
/ February 28, 2013The salt used should be vithout IODINE ?
Sawsan@ Chef in disguise
/ March 1, 2013No, you can use salt with iodine in it
Keeley
/ February 18, 2013How long will this last in the refrigerator?
Sawsan@ Chef in disguise
/ February 18, 2013it will last for 3 months
narf77
/ January 2, 2013An excellent recipe and one that my feta loving husband is going to be very grateful for
Sawsan@ Chef in disguise
/ January 3, 2013Thank you
Looking forward to hearing how it turns out
LadyBlueRose's Thoughts Into Words
/ July 17, 2012this is just too much fun!
Thank you again….I am enjoying the lessons you teach!
Take Care..
)0(
ladybluerose
Sawsan@ Chef in disguise
/ July 19, 2012I am really happy you are enjoying my posts
Thank you for your kind comments
Donika Oran
/ July 16, 2012I am always running out of feta, its the most popular cheese in my house! My husband would love if I learned out to make it as the one I get is very expensive! Thank you for posting, will have to try it out soon!
Sawsan@ Chef in disguise
/ July 16, 2012Glad you like it Donika, I can\t wait to hear what you think of it when you do give it a try
bitsandbreadcrumbs
/ July 13, 2012Between you and John, I’m beginning to feel like I could make homemade feta…I sure do want to taste it, and your recipes with it look amazing.
Sawsan@ Chef in disguise
/ July 14, 2012It is really easy if you have tried making other cheeses like ricotta and the taste is more than worth it
ambrosiana
/ July 12, 2012You are amazing!!!! I will definitely try this feta cheese recipe!!! Bravissima!!!
Sawsan@ Chef in disguise
/ July 12, 2012You are too kind. Thank you
Savory Simple
/ July 11, 2012Wow, this is great! I’ve only ever made ricotta.
Sawsan@ Chef in disguise
/ July 14, 2012Ricotta is where I started too, try goat cheese first then go for feta, you will love both
fati's recipes
/ July 11, 2012wow, you’re so talented… i haven’t forgotten about the nabulsi cheese recipe, but I’m running around too busy to do any cooking
can’t wait for those salad recipes 
Sawsan@ Chef in disguise
/ July 14, 2012You are so sweet Fati
Study hard and the time will come when you have all the time in the world to cook and blog
fati's recipes
/ July 14, 2012Sawsan@ Chef in disguise
/ July 15, 2012hehehe that is what my mum used to tell me too but when you finish studying and have so much time on your hands you realize they were right!
Nami | Just One Cookbook
/ July 11, 2012There is no food that you can’t make and every time you do SO WELL. Seriously, this feta cheese is amazing! Thank you for detail instruction too!
Sawsan@ Chef in disguise
/ July 11, 2012I can say the exact same thing about you Nami
your blog always inspires me
rsmacaalay
/ July 11, 2012Wow I am impressed, I never tried making one of my own yet but I want to start with cheese curds first.
Sawsan@ Chef in disguise
/ July 11, 2012I started with ricotta, once you are comfortable with ricotta you can move to cheeses that use rennet. I know you will be in love once you taste homemade cheese for the first time
Anonymous
/ July 10, 2012Hi Sawsan I just saw your blog .. It is really amazing and your photos are very clear and extraordinary alive!!! I’ll make sure to check your blog every day. Thanks “sa7ebat Al misk from Lakii “
Sawsan@ Chef in disguise
/ July 11, 2012Geni - Sweet and Crumby
/ July 10, 2012WOW! So in awe! This feta looks fantastic and I always, always appreciate your step-by-step photos. They are invaluable!
Sawsan@ Chef in disguise
/ July 11, 2012Thank you very very much Geni, I try to take pictures of steps I know I might get stuck at if I was reading the recipe for the first time
Eha
/ July 10, 2012Now all I need is a wet weekend and the strength to say that work will wait till the next day and I definitely shall try to get a ‘clean break’
! I love feta, use it in a dozen ways, so thank you for making the process so easy to follow! This is quite fascinating for a gal who usually buys such at the supermarket!
Sawsan@ Chef in disguise
/ July 10, 2012I can’t wait to hear how it goes Eha, and believe me it is much better than the stuff you buy
if you need any help or have any questions please let me know
Kristy
/ July 10, 2012I’m always so impressed by John’s cheese making abilities. Now I can add you to my list of those that I admire for this skill too! (Not that I didn’t already – your ricotta is beautiful too!) I did put ricotta on my list of things to try this summer, but the summer is just slipping by so quickly. I will get to it though. I just have to!
Then perhaps if that goes well, I’ll give the feta a try too. Gorgeous dishes with the feta too Sawsan!
Sawsan@ Chef in disguise
/ July 10, 2012Thank you kindly Kristy, I am merely a good student. All thanks go to John for the inspiration and the great instructions
Summer is slipping by fast indeed but if you can squeeze it in I know you and the kids will really enjoy cheese making
Jessica Maher (@kbelleicious)
/ July 10, 2012you are on a roll my friend with the homemade milk and cheeses, This feta cheese looks incredible
Sawsan@ Chef in disguise
/ July 10, 2012Thank you kindly Jessica, it is fun to make cheese and I know it is good for me and my family because I know what goes into it
Flavors of the Sun
/ July 10, 2012Oh, Sawsan, this is a terrific post. My Macedonian husband would be so happy if I would make homemade feta…You inspire. And thank you for your comment about the chai and for introducing me to the Yemen version. I answered your comment, but don’t know if you will find it. I immediately did some research on Adani (various spellings) as soon as you mentioned it. Thanks.
Sawsan@ Chef in disguise
/ July 10, 2012Hello Victoria, I am really glad you found this post inspiring and I can’t wait to hear how your feta turns out
I went back and checked your reply and added a few links about adani chai, I hope you will find them helpful
mireia
/ July 10, 2012Great tutorial and great dishes to put the cheese on!!!!!
Sawsan@ Chef in disguise
/ July 11, 2012Thank you Mireia
Anonymous
/ July 10, 2012ANY ALTERNATIVE OF RENNET TABLET AND WHEY?
Sawsan@ Chef in disguise
/ July 10, 2012You can use rennet drops if you can’t find tablets but I need to check the conversion to tell you the exact amount
as for the whey it is the liquid you will get from straining the cheese, it is not something you need to buy
Courtney
/ July 9, 2012Ah, yum. I really really need to try some cheese – I bet you can’t even compare the store stuff.
Sawsan@ Chef in disguise
/ July 11, 2012Not even close Courtney, when you try your own cheese it makes you wonder what they put into the stuff they sell at the store!
farmingfolk
/ July 9, 2012I’m so thrilled you shared this recipe – I will be making some this week from my fresh farm milk ration
Yummy!
Sawsan@ Chef in disguise
/ July 11, 2012Please let me know how it turns out when you try it
ChgoJohn
/ July 9, 2012YAY! I’m so glad that you not only make your own feta but that you feel confident enough to document and share the process. You’ve become a rock star in the cheese world, Sawsan!
Your photography of each step is really quite good and I cannot wait to see your Greek salad recipe. And thank you for the mention of my blog. It was very kind of you and most appreciated.
Sawsan@ Chef in disguise
/ July 10, 2012I am no rock star John, I am merely a good student taught by a great teacher. All thanks go to you for the inspiration, the great recipes and clear instructions.
I can’t thank you enough for teaching me how to make all these different cheeses. I even got my parents to try your feta recipe and they have made it several times since
Chica Andaluza
/ July 9, 2012Fantastic – it was such a great recipe when I first saw it, and it´s great that you´ve tackled it. I am waiting to get hold of some good fresh milk (most of ours is UHT or long life
)
Sawsan@ Chef in disguise
/ July 11, 2012I hope you can find some milk soon Tanya, this cheese is really worth a try
A_Boleyn
/ July 9, 2012Delicious looking feta, Sawsan. If only raw/unpasteurized milk was available to buy in Canada.
Sawsan@ Chef in disguise
/ July 11, 2012I am sorry it is not readily available, I am facing the same problem trying the mozzarella recipe, can’t find raw cow milk that is trust worthy
Tales and Travels of the Tin Man
/ July 9, 2012I am going to do this in a few days………….thanks so much!
Sawsan@ Chef in disguise
/ July 10, 2012Please let me know how it turns out and if there is anything I can help with all you need to do is ask
Jasline
/ July 9, 2012Amazing! I would have never thought of making feta cheese at home, you’ve certainly got me thinking!
Sawsan@ Chef in disguise
/ July 10, 2012Glad you found this inspiring Jasline
Choc Chip Uru
/ July 9, 2012Honestly is there no cheese you cannot make – absolutely brilliant my friend
Cheers
CCU
Sawsan@ Chef in disguise
/ July 10, 2012You are so sweet Uru
Sarvani @ baker in disguise
/ July 9, 2012wow.. u made feta!! how cool is that?!!? I would really want to give this a shot.. only thing we dont get rennet tablets out here.. but one day.. some day!!!
Sawsan@ Chef in disguise
/ July 10, 2012hehehe that was my exact reaction the first time I made it…I made feta
can’t you order the rennet online? it is really fun making cheese and I know you will do a great job with it
Eva Taylor
/ July 9, 2012I’m quite envious right now Sawsan. Just yesterday I tried making the Mozzarella and failed completely. But I will try again.
Your feta looks amazing and the salads look mouth watering too. Can hardly wait to see the tomato and mint recipe.
Sawsan@ Chef in disguise
/ July 10, 2012Hello Eva, I was looking for a way around the cow milk for the mozzarella and John kindly sent me a link yesterday so mozzarella is next on my list
You should give feta a try, it tasted so much better than the store bought stuff, it is worth the trouble
Eva Taylor
/ July 10, 2012I just gave the mozzarella a go and ended up with cream cheese, tasty, but not what I was hoping for. I will try the feta, the good stuff is so expensive here, plus it’s nice to know exactly what goes into it as I don’t always trust the labels!
Sawsan@ Chef in disguise
/ July 11, 2012I still need to find the time to make mozzarella. This summer is super busy with friends and relatives. I agree with you on never trusting the labels you never know what they put in there
Eva Taylor
/ July 11, 2012Plus, it’s so cool to make cheese!
Sawsan@ Chef in disguise
/ July 12, 2012