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Homemade Feta Cheese

Make your own Greek style Feta cheese
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: cheese
Cuisine: Greek
Author: Karon Grieve


  • 1 litre goat's milk
  • 1 litre unhomogenised cow's milk
  • 1/4 rennet tablet
  • 2 tsp sea salt


  • You start by dissolving quarter of a rennet tablet in 50ml of cooled boiled water. Mix a tablespoon of the live yogurt with 50ml of cow's milk and set aside in a warm place.
  • Mix the rest of the milks together in a pan and heat to 90F/32C on a low heat, do not over stir the mix. Remove from heat and add the yogurt mixture and stir slowly to mix thoroughly.
  • Cover and leave for 1 hour. After this time if the temperature has dropped bring it back up to 90F/32C.
  • Gently add the rennet mixture using an up and down movement with a wooden spoon for a few seconds only. Replace the lid and leave for 12 hours.
  • Cut the curds in different directions and let it all rest in the pan for 10 minutes then line a sieve with the muslin and pour in the curds and either let the whey drain away or collect in a bowl (useful for scone making or skin softening in the bath!) then tie up the ends and hang over a tap to drain completely in a cool place (or tied to a wooden spoon over a bowl in fridge) for 36 hours. Turn over the curds half way through.
  • Break up the curds with a fork and add 2 teaspoons of sea salt making sure it is completely mixed in with the cheese.
  • Make a parcel of the muslin with cheese inside and place a heavy weight on top and plate underneith and leave in the fridge to come together, firm up and flatten out a bit for 12 hours (did tell you this took a bit of time didn't I).
  • Open the muslin and cut into squares, you can sprinkle with more salt but I found mine quite salty enough so didn't add any more. You can eat it now but I left mine in the fridge for another day to dry out a little.
  • You can store in fridge and use within 3 days if kept in an airtight container, or you can do as I did and put it in a jar with a few herbs and some olive oil and it will keep in the fridge for up to 3 months as long as it is submerged in oil.