Making Homemade Feta Cheese | Recipe & Tutorial (2024)

FAQs

What kind of milk is feta made with? ›

Feta is made by separating and curing curds from milk using bacteria and enzymes. Traditional feta is made from 100% sheep's milk or a combination of sheep's milk and up to 30% goat's milk, but feta produced outside the EU may also contain cow's milk.

When feta is exposed to the air, the cheese starts to dry out and the flavor becomes sharply sour. But just like when making and storing pickles and fermented foods such as sauerkraut, the brine—a combination of water and salt—both flavors and preserves the cheese.

Dissolve 2 tsp. salt in 1 cup water in an airtight container, then submerge the cheese in the water. The feta must be completely covered, so make more brine if you don't have enough. Seal the container and refrigerate it.

Sheep's milk fetas (the classic option) tend to be sharpest, while goat's and cow's milk versions are milder. But the most useful distinction is the geographical style. These are the three main types of feta you'll see at the store, and what they're best for.

When cooking with feta, it is imperative to understand the differences between Greek, Bulgarian and French. Henderson defines the three as such: “A definitive similarity of these cheeses lies in the ripening process by which blocks of cheese are held in a saltwater brine.

However, feta brine is incredibly salty and flavorful. So, per America's Test Kitchen, rinsing feta stored in brine reduces the salt content. This simple and quick step allows you to maximize feta's texture and flavor — while controlling the cheese's taste according to your own.

It sound like your brine is pulling calcium from your cheese, resulting in a slimy exterior. When making a fresh brine, be sure to add Calcium Chloride and White Vinegar as well as salt.

To make your own brine, combine 1 tsp. of kosher salt for every cup of water, until you've made enough to submerge the feta entirely. When storing, make sure you keep the feta in a totally airtight container.

Athenos Traditional Fat Free feta cheese crumbles are made with skim milk for guilt-free meals. Ingredients: Fat free feta cheese (cultured pasteurized skim milk, salt, enzymes, natural flavor, artificial color, vitamin A palmitate), powdered cellulose (to prevent caking), natamycin (a natural mold inhibitor).

The milk in PDO Feta comes from sheep and goat breeds that graze freely in specific geographical areas in Greece, which have rich biodiversity, thousands of wild herbs and plants, rocky soils and dry weather conditions.

What gives feta cheese its flavor? ›

As mentioned earlier, Feta cheese is made from a combination of sheep's milk and goat's milk. The milk used is typically fermented using lactic acid bacteria, which gives Feta cheese its characteristic tanginess. The cheese is then aged in brine, which further enhances its flavor and helps create its crumbly texture.

Is feta goat cheese? Sometimes, but not usually. Traditionally feta is made using sheep milk, but commonly, it can be made using sheep, goat or cow milk, or any combination of the three. Feta has a salty and pleasantly tangy taste.

While feta cheese provides you with an excellent source of nutrients like calcium and protein, it also contains high amounts of sodium and saturated fat. Feta is lower in fat than many other cheeses, however, and is considered a reasonable option to eat in moderation.

Made with whole goat's milk, LaClare's Wisconsin-made feta is crumbly, salty, and tangy. This classic flavor profile is inspired by Greek tradition and modern-day cheesemaking. A great home staple, this feta is ideal for Greek salads, pizza, pasta, and more.