📝 About This Recipe
Experience the tangy, crumbly perfection of authentic Mediterranean feta, crafted through the ancient alchemy of brine fermentation. This recipe yields a cheese with a complex, lactic acidity and a creamy yet firm texture that far surpasses any store-bought alternative. By slowly ripening the curd in a precise salt solution, you unlock a depth of flavor that is both sharp and buttery, echoing the sun-drenched hillsides of Greece.
🥗 Ingredients
The Milk Base
- 1 gallon Whole Goat's Milk (Preferably non-homogenized; or a 70/30 mix of goat and sheep milk)
- 1/4 teaspoon Calcium Chloride (Diluted in 1/4 cup non-chlorinated water; essential for store-bought milk)
The Cultures & Coagulants
- 1/8 teaspoon Mesophilic Starter Culture (MM100 or Flora Danica style)
- 1/2 teaspoon Liquid Animal Rennet (Diluted in 1/4 cup cool, non-chlorinated water)
- 1/8 teaspoon Lipase Powder (Optional; adds that classic 'sharp' feta punch)
The Brine & Finishing
- 1/2 cup Non-Iodized Sea Salt (For the brine)
- 1/2 gallon Filtered Water (Must be chlorine-free to protect the cultures)
- 1 teaspoon White Vinegar (To balance the pH of the brine)
- 2 tablespoons Kosher Salt (For the initial dry-salting phase)
👨🍳 Instructions
-
1
Slowly heat the milk in a heavy-bottomed pot to 86°F (30°C) over low heat, stirring gently to prevent scorching. Use a digital thermometer for precision.
-
2
Once at temperature, stir in the diluted calcium chloride and the lipase (if using). Sprinkle the mesophilic culture over the surface of the milk and let it rehydrate for 2 minutes before stirring in with an up-and-down motion.
-
3
Cover the pot and let the milk ripen for 60 minutes, maintaining the temperature at 86°F. This allows the bacteria to begin acidifying the milk.
-
4
Add the diluted rennet. Stir gently but thoroughly for 1 minute, then use your spoon to 'still' the milk so it stops moving. Cover and let sit for 40-60 minutes until a 'clean break' is achieved (the curd slices cleanly with a knife, leaving clear whey).
-
5
Cut the curd into 1/2-inch cubes using a long knife. Let the cut curds rest for 10 minutes to firm up (healing).
-
6
Gently stir the curds for 20 minutes, keeping the temperature at 86°F. The curds will slightly shrink and expel more whey during this time.
-
7
Line a colander or cheese mold with sterilized muslin or fine cheesecloth. Carefully ladle the curds into the cloth.
-
8
Tie the corners of the cloth and hang the curd bundle over a sink or pot to drain for 4 hours at room temperature. The cheese should form a solid mass.
-
9
Remove the cheese from the cloth and cut it into 3-inch blocks. Place the blocks on a draining mat, sprinkle all sides with the 2 tablespoons of kosher salt, and let sit at room temperature for 24 hours to develop a skin.
-
10
Prepare the saturated brine by mixing the 1/2 gallon of water, 1/2 cup sea salt, and 1 teaspoon of vinegar. Stir until the salt is completely dissolved.
-
11
Place the salted cheese blocks into a clean glass jar and pour the brine over them until fully submerged. If they float, use a sterilized weight to keep them under.
-
12
Seal the jar and age in the refrigerator for at least 4-5 days before eating. For a stronger, traditional flavor, age for 3-4 weeks.
💡 Chef's Tips
Use the highest quality milk possible; raw milk is traditional but must be handled with extreme care. If your feta feels too soft after the brine stage, increase the salt concentration of your brine next time. Never use tap water for the brine, as chlorine can kill the beneficial bacteria and ruin the fermentation. If the cheese develops a 'slimy' exterior, the brine pH is likely too high; adding a splash of vinegar or a pinch of calcium chloride to the brine prevents this. Always use sterilized equipment to ensure only the good bacteria thrive.
🍽️ Serving Suggestions
Drizzle with extra virgin olive oil and sprinkle with dried wild oregano for a classic meze. Crumble over a salad of heirloom tomatoes, cucumber, and Kalamata olives. Pair with a crisp, acidic white wine like an Assyrtiko or a Sauvignon Blanc. Serve alongside warm pita bread and a dollop of honey for a sweet and salty contrast. Stuff into red bell peppers with garlic and herbs, then roast until tender.