Homemade Feta

Homemade Feta
Photo by Scott Phillips


  • ¾ tsp. calcium chloride
  • ¼ tsp. lipase powder, preferably calf
  • 2 oz. kosher salt (½ cup if using Diamond Crystal; ¼ cup if using Morton)
  • ½ cup plain low-fat yogurt with live cultures
  • 1-½ oz. kosher salt (6 Tbs. if using Diamond Crystal; 3 Tbs. if using Morton)
  • ¼ tsp. liquid rennet
  • 1 gallon whole pasteurized milk

Sterilize all the equipment you will need for this first day of work. Clean all counters with hot soapy water or an antibacterial wipe. In a small bowl, mix the yogurt with 1/2 cup of the milk. In a deep 8- to 10-quart pot, heat the remaining milk over medium-low heat, stirring occasionally wit...

View full recipe at Fine Cooking


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