Ingredients for Homemade Feta Cheese

• 2 liters of milk (whole milk recommended)
• 40 ml vinegar
• 50 g butter
• Dried, ground Provençal herbs to taste

Ingredients for the Salad

• 1 cucumber, sliced or diced
• 1 red onion, thinly sliced
• 1–2 tablespoons olive oil
• Salt and black pepper, to taste
• Fresh herbs (optional, e.g., parsley or mint)

Step-by-Step Instructions

Step 1: Prepare the Feta Cheese

Pour the milk into a large saucepan and heat gently over medium heat until just warm, but not boiling. Stir occasionally to prevent scorching. Remove from heat and slowly add the vinegar while stirring gently. You will see the milk curdle — the curds are forming your fresh feta.

Step 2: Drain and Shape the Cheese

Line a colander with cheesecloth and pour in the curds. Let the whey drain for a few minutes, then gather the cloth and gently press to remove excess liquid. Fold in the butter and sprinkle with dried Provençal herbs, mixing carefully to distribute the flavors evenly.

Step 3: Chill and Firm Up

Transfer the cheese to a container and refrigerate for at least 5 minutes to firm up slightly. Your homemade feta is now ready to enjoy!

Step 4: Prepare the Salad

Slice or dice the cucumber and onion, and place them in a mixing bowl. Crumble the homemade feta over the top. Drizzle with olive oil, season with salt and black pepper, and toss gently. Optionally, sprinkle fresh herbs like parsley or mint for added aroma and flavor.

Tips for Perfect Homemade Feta

• Use whole milk for creamier, richer feta.
• Do not boil the milk — gentle heat preserves a smooth texture.
• Allow the whey to drain well; too much moisture can make the feta watery.
• Experiment with herbs: thyme, oregano, or rosemary all pair wonderfully.
• Use fresh vinegar for consistent curdling results.

Serving Suggestions

This feta is extremely versatile. Crumble it on Greek salads, mix into pastas, spread on toast, or enjoy with roasted vegetables. It also works beautifully in savory tarts and quiches. The creamy texture elevates any dish instantly.

Storage

Store the homemade feta in an airtight container in the refrigerator for up to 5 days. You can also lightly brine it with a teaspoon of salt in water to extend freshness and keep the cheese soft.

Why Make Feta at Home?

Homemade feta is fresher, creamier, and customizable. Unlike store-bought versions, you control the fat content, herbs, and texture. Making it at home is simple, satisfying, and surprisingly fast — in just 10 minutes, you have delicious feta ready for your favorite dishes!