Homemade FETA CHEESE! Better than store-bought! Ready in 10 minutes!
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Homemade FETA CHEESE! Better than store-bought! Ready in 10 minutes!
Okay, I have to confess—making feta cheese at home felt like some kind of wizardry the first time I tried it. I mean, cheese in 10 minutes? It sounded like a kitchen trick I’d fall for on April Fool’s Day! But nope, it’s real, it’s quick, and honestly, the fresh, tangy, crumbly magic bursting in my mouth blew any store-bought feta out of the water. Plus, there’s something so satisfying about stirring up your own cheese while your favorite tunes play in the background. Let me walk you through this easy, fresh feta that you’ll want to crumble on everything—from salads to roasted veggies—all week long!
Quick Facts
Yield: Serves 4-6
Prep Time: 8 minutes
Cook Time: 2 minutes
Total Time: 10 minutes
Ingredients
For the Main Dish:
1 quart whole milk (not ultra-pasteurized)
2 tbsp fresh lemon juice or white vinegar
½ tsp sea salt
Optional: 1 tbsp heavy cream (for creamier texture)
How I Make It
Step 1:
Pour the whole milk into a medium saucepan and heat it gently over medium heat. Keep stirring occasionally to stop a skin from forming and heat until it reaches about 120°F—you’ll feel it’s warm but definitely not boiling!
Step 2:
Remove from heat and stir in the lemon juice or vinegar. You’ll immediately see the milk start to curdle, with those soft white curds separating from the clearer whey. Let it sit for 5 minutes—this is when the magic really happens!
Step 3:
Using a slotted spoon or fine mesh sieve, gently scoop out the curds into a bowl lined with cheesecloth or a clean kitchen towel. Sprinkle the salt on top for that classic feta tang and give it a stroll with your fingers to spread the salty love.
Step 4:
Gather up the cheesecloth corners and twist gently to squeeze out any extra whey. If you want a creamier feta, mix in the optional heavy cream now—this gives the cheese a luscious mouthfeel without changing the classic flavor.
Step 5:
Transfer your fresh curds to a container and chill for at least 15 minutes to let flavors meld and texture firm up just a little.
Step 6:
Break up the feta into crumbles, grab your favorite bread or salad, and watch it disappear fast. Fresh, zesty, and totally worth skipping the grocery aisle.
Variations & Tips
Use goat’s milk instead of cow’s milk for a tangier, more earthy feta.
Add dried oregano or crushed red pepper flakes to mix into the curds for extra flair.
If your curds cook too long and get rubbery, gently warm again with a splash of milk before draining.
Stored in brine (saltwater), fresh feta keeps longer and develops deeper flavor.
For a softer feta, don’t press out too much whey; for a firmer, crumblier feta, squeeze more whey out.
How I Like to Serve It
This fresh feta is a total star crumbled over Mediterranean salads, warm roasted veggies dripping with olive oil, or tossed into pasta dishes with sun-dried tomatoes and olives. I even love it crumbled onto warm toast with a drizzle of honey for a sweet and salty snack. It’s perfect anytime you want a bright, salty punch with creamy texture—especially in the fresh vibes of spring and summer meals.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days; freshly made feta is best enjoyed quickly for maximum tang and texture.
If you don’t have a thermometer, heat the milk until it’s warm to your wrist—around 120°F—and then add the acid slowly.
Closing: This homemade feta’s fresh tang and creamy crumbles always bring a little bit of joy to the kitchen—give it a try, and I bet you’ll never reach for store-bought again!
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
