Feta cheese is a widely loved and versatile cheese, commonly associated with Greek cuisine. Known for its tangy taste and crumbly texture, it adds a rich and flavorsome touch to any dish. If you’ve ever wanted to make your own feta cheese at home, follow these 14 steps to enjoy a homemade delicacy.

1. Gather your ingredients: To make feta cheese, you’ll need four liters of raw or pasteurized goat or cow milk, a quarter teaspoon of mesophilic starter culture, half a teaspoon of calcium chloride (diluted in ¼ cup of water), one teaspoon of liquid rennet (diluted in ½ cup of water), and two tablespoons of kosher salt.

2. Sanitize your equipment: Clean all your utensils, pots, and containers thoroughly to avoid contamination.

3. Prepare the milk: Pour the milk into a large stainless steel pot and warm it over low heat until it reaches 30°C (86°F). Stir occasionally to ensure even heating.

4. Add the starter culture: Once the milk reaches the desired temperature, sprinkle the mesophilic starter culture over the milk surface and let it sit undisturbed for five minutes. After that, stir gently for another five minutes.

5. Add calcium chloride: Stir in the diluted calcium chloride mixture into the milk while stirring continuously.

6. Add liquid rennet: Gradually pour in the diluted liquid rennet mixture while stirring thoroughly. Keep stirring for an additional five minutes after adding rennet.

7. Allow the curd to set: Cover the pot and let it sit undisturbed at room temperature for approximately one hour or until a firm curd forms with clear whey separation.

8. Cut the curds: Using a long knife or spatula, cut curds vertically into roughly 1-inch cubes. Repeat this process horizontally to create equally sized curd chunks.

9. Stir and heat the curds: Set the pot over low heat and gently stir the curds while gradually increasing the temperature to 38°C (100°F) over around 30 minutes. This process helps separate whey from the curds.

10. Strain the curds: Line a colander with a clean cheesecloth and carefully pour the curds into it, allowing the whey to drain.

11. Hang to drain: Tie opposite corners of the cheesecloth together to form a bag and hang it in a cool area to drain for 4-5 hours, or until the cheese reaches its desired consistency.

12. Salt and press: Mix in two tablespoons of kosher salt into the drained curd mass and transfer it into a cheese press lined with cheesecloth. Apply gentle pressure for approximately four hours to remove any remaining whey.

13. Cube and brine: Remove your pressed feta cheese from the press, cut it into cubes, and place them in a brine solution (15% salinity) for storage. The longer your feta sits in this brine, the stronger taste it will acquire.

14. Enjoy! After approximately one week of brining, your homemade feta cheese is ready for consumption. Store it in an airtight container in your refrigerator—feta can be stored for up to three months.

Congratulations, you’ve made your own delicious feta chees at home! Incorporate your homemade cheese into salads, sandwiches, or other traditional Greek dishes for an authentic touch of flavor enthusiasts will love!