Making your own feta cheese at home is surprisingly simple, quick, and cost-effective. With just two basic ingredients—lemon juice and milk—you can create fresh, creamy feta cheese that is 4.5 times cheaper than store-bought varieties. Here’s how to do it!
Why Make Feta Cheese at Home?
- Cost-Effective: Homemade feta is significantly cheaper than store-bought versions.
- Freshness: You control the quality of the ingredients, ensuring a fresher, healthier product.
- Customizable: Adjust the saltiness or texture to your liking.
Ingredients
- 1 liter (4 cups) whole milk (preferably full-fat for the best texture).
- Juice of 1 large lemon (about 3 tablespoons).
Instructions
- Heat the Milk:
- Pour the milk into a saucepan and heat it over medium heat. Stir occasionally to prevent it from sticking.
- Heat until it reaches a gentle simmer (not boiling), about 85°C (185°F) if using a thermometer.
- Add the Lemon Juice:
- Remove the milk from heat and immediately stir in the lemon juice.
- Stir gently for 1–2 minutes until the milk starts to curdle (you’ll see the solid curds separating from the liquid whey).
- Let It Rest:
- Cover the saucepan and let the mixture rest for 5–10 minutes to allow full curdling.
- Strain the Curds:
- Line a colander with cheesecloth or a clean kitchen towel and place it over a bowl.
- Pour the curdled milk into the colander to separate the curds from the whey.
- Press and Shape:
- Gather the edges of the cheesecloth and gently press to remove excess whey.
- For a firmer texture, place a weight (like a plate or small bowl) on top of the wrapped curds for 5–10 minutes.
- Salt and Store (Optional):
- Sprinkle a pinch of salt over the cheese for flavor.
- Store in the refrigerator in an airtight container or in a brine solution (water with a little salt) for up to 5 days.
Tips for Best Results
- Use Fresh Milk: The fresher the milk, the better the flavor and texture. Avoid ultra-pasteurized milk as it may not curdle properly.
- Customize Flavor: Add herbs like rosemary, thyme, or garlic powder for a flavored feta.
- Save the Whey: The leftover whey is rich in nutrients—use it in smoothies, soups, or as a natural fertilizer for plants.
Why This Recipe Works
- Lemon Juice: The acidity in lemon juice helps coagulate the milk, separating curds and whey to form cheese.
- Milk: Provides the creamy base and nutrients for your feta cheese.
Conclusion
With just lemon and milk, you can make delicious, creamy feta cheese at home in under 5 minutes. It’s fresh, affordable, and perfect for salads, sandwiches, or as a snack on its own. Once you try this simple recipe, you’ll never go back to store-bought feta! 🧀🍋✨
