Making homemade feta cheese using just lemon and milk is a surprisingly simple and cost-effective way to enjoy fresh cheese without the markup of store-bought varieties. Here’s a quick and easy guide to making your own feta cheese in just about 5 minutes, with a cost that’s significantly lower than what you might pay at the grocery store.

Ingredients:

• 4 cups of whole milk (not ultra-pasteurized)

• Juice of 1-2 lemons (about 2-3 tablespoons)

Equipment:

• Saucepan

• Thermometer (optional)

• Cheesecloth or a fine mesh strainer

• Bowl

Instructions:

1. Heat the Milk:

   • Pour the milk into a saucepan and slowly heat it on medium until it reaches about 180-185°F (82-85°C). If you don’t have a thermometer, heat the milk until it is just about to simmer—do not let it boil.

2. Add Lemon Juice:

   • Once the milk reaches the desired temperature, remove it from the heat. Add the lemon juice and stir gently for about a minute. The acid from the lemon juice will cause the milk to curdle, separating into curds (solids) and whey (liquid).

3. Let It Sit:

   • Allow the mixture to sit undisturbed for about 5 minutes. During this time, the curds will further separate from the whey.

4. Strain the Curds:

   • Line a colander with cheesecloth or use a fine mesh strainer and place it over a bowl to catch the whey (you can save the whey for other recipes if you like).

   • Pour the curdled milk into the colander to separate the curds from the whey. Let the curds drain for a few minutes. For a firmer cheese, you can press the curds gently to remove more whey.

5. Season (Optional):

   • Once drained, you can add a pinch of salt to the curds and mix gently if desired. You can also mix in herbs for added flavor.

6. Form the Cheese:

   • If you prefer a more traditional block shape, transfer the curds to a small mold or container lined with cheesecloth. Press lightly to form and let it set.

7. Refrigerate:

   • Cover and refrigerate your cheese. It can be eaten right away, but letting it chill for a few hours will improve its texture and flavor.

Tips:

• Milk Type: Whole milk works best for making cheese as it has a higher fat content, which yields creamier results. Avoid ultra-pasteurized milk as it may not curdle properly.

• Lemon Juice: Adjust the amount of lemon juice depending on how quickly your milk curdles and the level of tanginess you prefer.

This homemade feta is not only delicious and easy to make, but it’s also a fraction of the cost of store-bought cheese, especially considering you can customize the flavor to your liking. Enjoy your fresh, homemade feta in salads, as a topping for pizzas, or simply as a snack with some olives and crackers!