Ingredients
- 4 liters sheep’s milk
- 1 teaspoon liquid rennet
- 3 teaspoons water
Instructions
- Heat the milk to 35-38°C (95-100°F).
- Mix the water with the rennet and stir it into the milk. Cover the pot with a towel and let it sit until it curdles, approximately 4-6 hours, or until the milk cools and thickens.
- Once the milk has set, cut it into cubes within the pot using a knife.
- Place a cheesecloth over a large bowl and pour the curdled mixture into it. Tie the cheesecloth securely and hang it up to drain for about 24 hours.
Tip: Save the whey (tyrogalo) in the fridge for later use when storing the cheese. - Once the mixture has drained, cut the cheese into large pieces and sprinkle them generously with salt.
- Refrigerate the cheese with the salt for 2-3 days. Finally, transfer it to a bowl and submerge it in the reserved whey to store.
A Taste of Tradition
This homemade feta cheese is a labor of love that brings the authentic flavors of traditional Greek dairy into your kitchen. Creamy, tangy, and versatile, it’s perfect for salads, pies, or just enjoying on its own. Your taste buds will thank you!
