Are you ready to make authentic, creamy feta cheese in your own kitchen? This step-by-step guide will show you exactly how to create this tangy Mediterranean favorite using the professional-grade Booneve Cheese Press. Whether you’re a novice cheesemaker or looking to expand your homemade cheese repertoire, this detailed tutorial will help you achieve exceptional results.
What You’ll Learn in This Guide
- Complete instructions for making traditional feta cheese
- How to use the Booneve Cheese Press for optimal results
- Essential ingredients and equipment needed
- Proper brining and aging techniques
- Troubleshooting common issues
- Creative ways to enjoy your homemade feta
What Makes Feta Cheese Special?
Feta cheese originated in Greece thousands of years ago and remains one of the world’s most beloved cheese varieties. Traditionally made from sheep’s milk or a combination of sheep and goat milk, feta is characterized by its crumbly texture, tangy flavor, and distinctive brining process. While commercial feta is readily available, homemade feta offers superior flavor and the satisfaction of creating this ancient food yourself.
Essential Equipment for Making Feta Cheese
Before beginning your feta-making journey, gather these kitchen tools:
- Booneve Cheese Press – Essential for proper whey drainage and forming
- Stainless steel pot (5+ gallon capacity)
- Accurate digital thermometer
- Curd cutting knife or long blade
- Cheesecloth
- Colander
- pH strips (optional but helpful)
- Food-grade plastic container for brining
- Kitchen scale
Ingredients for Homemade Feta Cheese
Makes approximately 1.5-2 pounds (700-900g) of feta
- 2 gallons (7.5 liters) sheep’s milk (or substitute with goat milk or cow’s milk)
- 1/4 teaspoon mesophilic culture (MM100 or MT1)
- 1/8 teaspoon lipase powder dissolved in 1/4 cup cool water (optional, for enhanced flavor)
- 1/2 teaspoon calcium chloride diluted in 1/4 cup non-chlorinated water (if using pasteurized milk)
- 1/2 teaspoon liquid rennet diluted in 1/4 cup non-chlorinated water
- Kosher or sea salt (non-iodized) for brine
Step-by-Step Feta Cheese Making Process
Day 1: Making the Curds
Step 1: Prepare and Heat the Milk (30 minutes)
- Pour the milk into your stainless steel pot
- Gently heat to 86°F (30°C)
- If using pasteurized milk, add the diluted calcium chloride and stir gently for 1 minute
Step 2: Add Culture and Lipase (45 minutes ripening)
- Sprinkle the mesophilic culture over the milk’s surface
- Let stand for 2 minutes to rehydrate
- Stir thoroughly using an up-and-down motion
- Add the diluted lipase if using
- Cover and maintain temperature at 86°F (30°C) for 45 minutes
Step 3: Add Rennet and Form Curd (60 minutes)
- Add the diluted rennet while stirring gently
- Stir for only 1 minute
- Cover and maintain 86°F (30°C) for 60 minutes, or until a clean break is achieved
- Test for clean break by inserting a knife – it should come out clean with clear separation
Step 4: Cut the Curd (15 minutes)
- Cut the curd into 1/2-inch (1.3 cm) cubes
- Make vertical cuts in a grid pattern, then horizontal cuts
- Allow to rest for 5 minutes after cutting
Step 5: Rest and Stir (15 minutes)
- Gently stir the curds for 15 minutes, maintaining 86°F (30°C)
- This helps expel whey and firm up the curds
- Be gentle to avoid breaking the curds too much
Step 6: Drain and Prepare for Pressing (15 minutes)
- Line a colander with cheesecloth
- Pour the curds into the cheesecloth
- Tie the corners of the cheesecloth to form a bag
- Hang for 5 minutes to drain initial whey
Using Your Booneve Cheese Press for Feta
Step 7: First Pressing (4 hours)
- Place your stainless steel drainage tray on the base of your Booneve press
- Position the cheesecloth-wrapped curds on the tray
- Place the wooden follower on top
- Assemble the press with the threaded rods and springs
- Apply very light pressure – just enough to compress springs slightly
- Press for 4 hours at room temperature
Step 8: Cut and Salt (10 minutes)
- Remove the cheese from the press
- Cut into 3-inch (7.5 cm) cubes
- Sprinkle all surfaces generously with kosher salt
- Place on a rack with a tray underneath to catch whey
Step 9: Dry Salt Curing (24-48 hours)
- Keep cheese cubes at room temperature
- Flip twice daily, resalting each time
- Continue until the cheese feels firm but yields to gentle pressure
- The Booneve press creates the perfect texture for this stage by removing just the right amount of whey
Brining and Aging Your Feta
Step 10: Prepare the Brine Solution (10 minutes)
- Create a saturated brine solution (1 pound salt to 1/2 gallon water)
- Add 1 tablespoon calcium chloride per gallon (optional)
- Stir until dissolved
- Cool to room temperature
Step 11: Brine the Cheese (5-7 days minimum)
- Place feta cubes in the brine solution
- Ensure cheese is fully submerged
- Cover and store in refrigerator (40-45°F/4-7°C)
- Feta is ready to eat after 5-7 days but develops more flavor with age
Step 12: Long-term Storage (up to 6 months)
- For longer storage, transfer to a clean container
- Cover with fresh brine solution (8 oz salt per gallon of water)
- Store in refrigerator for up to 6 months
- The flavor will intensify over time
Why the Booneve Cheese Press Makes a Difference in Feta Making
Though feta doesn’t require heavy pressing like hard cheeses, the Booneve Cheese Press plays a crucial role in creating perfect feta texture. Its gentle, adjustable pressure system allows for precise control during the crucial whey removal stage. The Siberian pine construction provides food-safe stability while the stainless steel components ensure proper drainage.
Many homemade feta recipes skip the pressing step, resulting in inconsistent texture. The Booneve press guarantees the ideal moisture content every time – not too dry and not too wet – giving your homemade feta the authentic crumbly yet creamy consistency that makes this cheese so beloved.
Troubleshooting Common Feta Cheese Issues
Problem: Feta Too Crumbly or Dry
- Cause: Excessive pressing or over-salting
- Solution: Reduce pressing time or use lighter pressure with your Booneve press
- For current batch: Soak in a milder brine solution
Problem: Feta Too Soft
- Cause: Insufficient whey removal
- Solution: Ensure adequate draining before pressing and apply slightly more pressure with your Booneve press
- For current batch: Continue dry salting for longer before brining
Problem: Bitter or Off Flavors
- Cause: Contamination or culture issues
- Solution: Ensure all equipment is thoroughly sanitized, particularly the stainless steel parts of your Booneve press
- Check culture freshness and milk quality
Creative Ways to Enjoy Your Homemade Feta
Your Booneve-pressed feta will elevate countless dishes. Try these serving suggestions:
- Mediterranean Salad: Combined with tomatoes, cucumbers, olives, and oregano
- Spanakopita: Traditional Greek spinach pie with feta
- Watermelon Feta Salad: Sweet and salty summer perfection
- Baked Feta: Drizzle with olive oil, herbs, and bake until warm
- Feta-Stuffed Peppers: Add to roasted bell peppers with herbs
- Breakfast Scramble: Crumble into eggs with fresh herbs
Variations to Try with Your Booneve Press
- Herb-Infused Feta: Add dried oregano, thyme, or rosemary to the milk
- Peppercorn Feta: Mix in whole black peppercorns before pressing
- Olive Oil Marinated Feta: Age finished feta in olive oil with herbs and garlic
- Smoked Feta: After initial brining, cold smoke before final aging
Conclusion: Your Homemade Feta Journey
Creating authentic feta cheese at home is a rewarding process that connects you to thousands of years of cheesemaking tradition. With your Booneve Cheese Press as a reliable partner in this culinary adventure, you’ll produce consistently excellent feta that surpasses store-bought versions in both flavor and satisfaction.
Remember that each batch of homemade cheese is a learning experience – take notes, adjust techniques, and soon you’ll develop your signature feta that friends and family will request by name. The combination of traditional methods and modern precision offered by the Booneve press makes this ancient cheese accessible to today’s home cheesemaker.
FAQ About Making Feta Cheese at Home
Can I use cow’s milk instead of sheep’s milk?
Yes, though the flavor will be milder. Adding lipase helps approximate the tanginess of traditional sheep’s milk feta.
How long will homemade feta last?
When stored in brine in the refrigerator, homemade feta can last up to 6 months.
Is it necessary to use a cheese press for feta?
While traditional methods sometimes skip pressing, using the Booneve Cheese Press creates more consistent results and better texture control.
Can I freeze feta cheese?
Yes, but the texture may become more crumbly. Thaw slowly in the refrigerator before using.
What if I don’t have mesophilic culture?
You can substitute with 1/4 cup of buttermilk or yogurt with active cultures, though results may vary slightly.
Have you made feta cheese with your Booneve Cheese Press? Share your experiences, tips, and favorite ways to enjoy your homemade feta in the comments below!