Feta is traditionally made with goat’s milk but you can use cow’s or sheep’s milk as well. Try to not let the temperature go more than 1-2 degrees above the target temperature. It’s important to use a stainless steel pot because it is a non-reactive metal, which means that it will not interact with the milk.
The live yogurt cultures will help the milk to curdle.
You can order rennet online or visit a specialty shop that carries cheesemaking supplies.
The curd should split neatly and the whey should look opaque.
The cheese curds will move around as you cut them, so don’t worry about making each one a perfect cube.
You can let the whey strain out either at room temperature or in the fridge. Save the drained whey in the bowl or container.
To make a homemade cheese mold, cut the ends out of a smooth-sided 4 x 5 inch tin and save one of the cut ends. You can use a sterile handkerchief instead of cheesecloth in the mold.
The brine must be acidic or else the cheese will melt on the surface.
A mason jar is a good option for storing your homemade feta.
The feta will stay good for up to 1 year as long as you keep it in the fridge and in brine. The cheese will become drier and more easy to crumble with time.
