How to make feta cheese

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Homemade Feta Cheese l Make your own feta cheese with goat milk l A naturally raw cheese l Homestead Lady (.com)What is that smell?!  I’ll tell you what that smell is – it’s spring! And what does spring mean? Oh, so many varied and lovely things, but this week it meant that my kitchen had that tangy smell of home made feta! Want to find out how to make feta cheese?  Come with me…

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Got Milk…A lot of it?

Our dairy goat, Mazie, has felt that vernal tingle and her milk production has picked back up. Mazie’s been in milk for the past two and a half years.  Through winter’s blast and summer’s swelter, she’s been trucking along. We plan to finally dry her up this summer and give her a rest before we breed her in the fall.  For all her obnoxious ways, she really is a softie and I’ve felt strongly that her biology is telling her that babies are in order.

I’ve tried to explain that her milk is absolute gold and we can’t possibly go without it for a whole gestation/nursing cycle but she is unmovable; goats are notoriously stubborn about many things. It’s in the Bible; I’m not making it up.

At any rate, I noticed a pristine, bright-white milk backlog in my fridge (a sight unseen in the winter months due to lower production and a winter’s need to warm ourselves with dairy), and suddenly realized that I could start making cheese.  How to make feta cheese was one of the first questions I asked myself when I started to figure out the process of making my own cheese.

Making Your Own Cheese

The idea of home cheese production seemed completely foreign to me a few years ago.  What kind of whack job makes their own cheese?! Did I really need another thing to do?

Author Barbara Kingsolver’s account of her cheese making experience with Ricky Carroll in her book, Animal, Vegetable, Miracle says it all, I think.  A very fun read, if you’re at all interested in DIYing, homesteading or living frugally.

These days I look back and wonder why I was so nervous – it’s just cheese, apparently. Soft cheeses are usually the easiest, simply because they don’t require any “special” equipment.  If you’re looking for an easy raw cheese to make, feta is your girl.

The recipe was inspired by Ricki Carroll’s Home Cheese Making, which is a very good book for the beginning or seasoned cheese maker. You can buy beginner cheese making kits from New England Cheese Making Supply on Amazon, as well as lipase, cheese salt and culture.

Another fabulous book for cheese makers is Natural Cheesemaking, by Ross Conrad.  This is actually the book I use the  most now.  For a review of this book, click here.

If you can fine one, a live mentor comes in handy as well, as you learn to make feta cheese.

Incidentally, Kingsolver’s book is one of the many that inspired my own, and is listed as a valuable resource for the homestead student.  Want more details about our book?  Click below.

How to Make Feta Cheese

In the spirit of passing along spring’s inspiration, here is the recipe I use for feta, plus a few photos. For a fancy, printable version of this recipe (minus the photo tutorial), just click this link.


  • 1 Gallon Whole, Raw Milk
  • 1/4 tsp. lipase powder diluted in 1/4 cup water and allowed to sit for 20 minutes (optional – use if making this recipe with milk other than goat’s milk)
  • 2 oz prepared Mesophilic starter or one packet
  • 1/2 tsp. liquid rennet (or 1/4 rennet tablet) diluted in 1/4 cup cool, unchlorinated water
  • 3 tbsp. cheese salt
  • 1/4-1/3 cup cheese salt, for brine (optional) – brining gives it a stronger flavor, though, which is what makes feta distinct
  • 1/2 gallon water, for brine (optional)


See tutorial below for procedure.

1.Combine the milk and the diluted lipase, if desired.  Heat the milk to 86 degrees F.

Start with farm fresh milk l How to Make Feta Cheese l Homestead Lady

2.Add the starter, stirring to combine.  Cover and allow to the milk to ripen for 1 hour.

Insulate your cheese vat in a Wonder Oven box l How to Make Feta l Homestead Lady

3.Add the diluted rennet and gently stir with an up-and-down motion for several minutes.  Cover and allow to set at 86 degrees F for 1 hour.  You can set your pot into a hot water bath in your sink, and monitor the temperature a couple of times in the hour to make sure it stays close to 86. Don’t freak if it falls below; just add some warm water to the bath.  I use my hot box insulated bags to keep an even temperature.

Checking the curds l Making feta is so easy, your kids can easily help l Homestead Lady

4.Cut the curd into 1/2-1 inch cubes.

Cut the curds l How to Make Feta l Homestead Lady

5.Allow to set, undisturbed, for 10 minutes.

6.Gently stir the curds for 20 minutes.

7.Pour the curds into a colander lined with cheesecloth.

Get ready to drain l How to Make Feta l Homestead Lady

8.Tie the corners of the cheesecloth into a knot, and hang the bag over the sink to drain for 4 hours or more.  You may hang it for more or less time, depending on the temperature in your house, and how sharp you like your feta. You can hang it anywhere clean-ish in your house, but the kitchen is a logical choice. Remember to put a bowl underneath to catch the whey that strains out. Massage and/or knead the feta every now and then, to encourage more whey to drain out.

Draining the feta l How to Make Feta l Homestead Lady

9.Untie the bag and cut the curd into 1-inch slices, then cut the slices into 1-inch cubes.

Cube the drained feta l How to Make Feta l Homestead Lady

10.Sprinkle the cubes with the salt to taste, and then place in a covered bowl to age for 4-5 days in the refrigerator. Here it is in the photo sitting next to the yogurt that I made the day before. Yippee for goats and spring!

Feta in my real woman fridge l How to Make Feta l Homestead Lady

11.For that strong feta flavor, make a brine solution by combining 1/3 cup of salt and the water. Place the cheese in the brine solution and store in refrigerator for 30 days. (Use this method only if your goat’s milk comes from a farm; store-bought goat’s milk tend to disintegrate in brine.)  This container isn’t ideal for brining because it really should be flatter, to allow for all of the feta to be in the brine solution at once.  Also, glass would be better than plastic.  However, not every one of the nine people I feed likes their feta brined.  Besides, this was the container that I could find a lid for.

You know what I mean. If I have to fight my Tupperware and Pyrex lid drawer one more time…

12.If the curds are not setting firmly enough for you to cut easily: next time add 1/8 tsp. calcium chloride diluted in 1/4 cup water diluted calcium chloride to the milk before adding the starter.

The perfect raw cheese to make yourself

And voila, you have feta! Never buy it again – this is way too easy to make.  Raw cheeses can be expensive to buy, but this one you can totally do yourself as long as you have access to quality raw dairy.  Like I said, you can also pasteurize your milk for a pasteurized version of feta, but it is traditionally a raw milk cheese.

Yes, it takes a little time to make your own feta, but when you’re done, you will have made cheese where there was no cheese before. You will feel awesome; you will be awesome; most importantly, you will eat awesome…ly. (If Shakespeare made up words, so can I.)Sliced Feta l How to Make Feta Cheese l Homestead Lady

Feta is such a versatile cheese.  It’s tasty plain or tossed onto a salad. Besides, once you learn to make feta, you can also easily learn to make mascarpone and ricotta cheeses.  Both delectable cheeses are used as key ingredients in two of the frosting recipes found in Quinn Veon’s mouth watering book, Cake Stand.  Click below to learn more about that beauty!

Reformation Acres

For further information on the awesome topic of feta cheese, you can visit this link from Cultures for Health.  And this one from Fiasco Farm (my absolute favorite site for goat information).

For a tutorial on how to make a Wonder Oven, please visit this link from Prepared Housewives.  To purchase one or to simply learn more about using one, please visit this link from Food Storage and Survival and/or Prepared In Every Way  (or here’s her Etsy link) – these aren’t affiliates, just awesome bloggers I know who sell cool things.


DisclaimerInformation offered on the Homestead Lady website is for educational purposes only. Read my full disclaimer HERE.

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8 thoughts on “How to make feta cheese

  1. Hi I love the look of this just would like to clarify step 6 that I stir the curds for 20mins as I have never done this with any feta before or maybe this is a secret I should try. thanks so much

    1. According to Rikki the Cheese Queen, that’s what you do. In the interest of full disclosure, I don’t know that I’ve ever made it a full twenty minutes; cheese is slow food but my life is not! 🙂

  2. Wow, I’ve never kept a goat in milk that long – way to go. I love making cheeses, especially feta. Isn’t it the best on salads and sliced on crackers. Great instructions. Have a great week!

    1. You have to milk through the winter, which can be hard! It also depends on the lactation cycles of the goat. Thanks for the praise, Toni!

  3. I dont have access to raw milk of any kind, Im not sure they can even legally sell it here in New York.. any suggestions?

    1. You can make the same recipe using pasteurized milk, its just not as healthy. It will still taste yummy, though!

      In NY, it looks like you can small, raw milk buying clubs where you purchase at the farm. Are either of these close to you Here’s for more information for your state: Its not the most raw milk friendly state in the Union but we make do with what we have and get involved to change the laws where we can.

  4. Hi, I make feta using our cows milk and start with about 8 litres. I also make cheddar as well and we haven’t bought cheese for ages. It is great fun and quite easy to do. Thank you for the insight into how you do it, we can always learn something. Blessings Terri

    1. That’s wonderful, Terri! I did my first cheddar last year but it was too dry – I need to retry. I agree that you can always learn a better way to do something, especially with cheese making.

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