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How to Make Feta Cheese

Video Length: 15:41
Produced by: Sarah Breckenridge; videography and editing by Gary Junken and Mike Dobsevage

Nothing compares to the fresh taste and texture of homemade feta. You may be surprised at how easy it is to make your own cheese. In this Fine Cooking Culinary School video, test kitchen contributor Nicki Sizemore demonstrates all the steps of making your own feta, from sanitizing your tools and making the curds to draining the whey and salting and brining the cheese. She also walks you through the special ingredients you'll need for any cheesemaking.

Get the full homemade feta recipe here. Though the technique is simple, you do need to pay close attention the temperature of your curds and whey. Need to recalibrate your thermometer? Click here for tips on how to do it.

Looking for a way to show off your homemade feta? Try it in one of these inspired recipes:

     
 Feta & Dill Galette    Greek Salad Skewers   Grilled Watermelon Salad

posted in: cheese, feta, Videos, cheesemaking
Comments (15)

chatrooms writes: I love having feta cheese in my salads Posted: 7:39 pm on January 31st

ontheotherhand writes: First off, salt is an essential nutrient in pregnancy, and should not be removed from a pregnant woman's diet. Like all other foods, moderation is the key. Pregnant women have a huge increase in water volume and at the same time loss of fluids via increased sweat (loss of salt) and the constant recycling of the amniotic fluid. Restricting salt intake as well as other essential minerals is definitely not healthy. A pregnant woman should salt her food to taste. Salt is not the only cause of hypertension. In fact, hypertension in pregnant women is in fact different than hypertension in mom-pregnant women and should be treated differently. If the concern about eating feta is due to the salt, again, moderation is key. Many pregnant women and teens who have a poor diet tend to eat saltier foods, and hypertension that results is often attributed to a general poor diet (too much junk food), the problem is not in and of itself the salt, but the worthless food it is added to.
As for FETA cheese, I think it's a bunch of hype. Whether the cheese is hard, soft, pasteurized, or raw, I think many have gone overboard in demonizing it, thanks to the fda. For thousands of years pregnant women drank and ate raw milk and raw milk products because they knew the source of the milk was clean. They didnt get it from large commercial dairies which kept cows in feed lots, standing in their manure all day. But don't take my word for it, here are some personal stories:
http://www.facebook.com/topic.php?uid=31729654556&topic=8283

Posted: 3:23 am on January 30th

Yvonee writes: When salting and turning, do you salt each side every time you turn? Posted: 7:21 am on September 8th

ketuckykid writes: all suplys available at chesee supply.com Posted: 5:34 am on March 20th

elladha writes: I interesin for home made feta but whuere too get the the renet the calcium cloriate and the therd which is for the teste, please help me too get dhe way for this 3 Posted: 4:02 pm on February 1st

KellyJohnson writes: Okay,I tried to make feta tonight. Did everything to the tee. I added the rennet, calcium chloride, and lipase stirred for a minute brought it to 96 degrees. I let in sit, checked it at one hour, 2 hours, and 3 hours and I never achieved the clean break. My question is I used Vitamin D Milk, could this have prevented the curd from forming properly? If not what can be some possible causes? Help!! Posted: 9:19 pm on August 23rd

CRRB writes: Been looking for cheese making recipes for quite some time, I was delighted and really looking forward to trying this recipe! Posted: 10:09 am on July 29th

kkwink writes: I purchased the rennet and other ingredients from www.cheesemaking.com. It came in within three days. I am adding the brine to my cheese tonight. Can't wait to try it in a few weeks! Posted: 8:08 pm on July 24th

elisebuck writes: Just wondering where I might get those 3 essential ingrediants?? Lipase, rennet, etc?? Posted: 12:23 pm on July 24th

JohnnyAsparagus writes: The high sodium may contribute to high blood pressure in pregnancy - restricting blood flow to the placenta, or uncomfortable edema in the ankles and hands. Posted: 7:15 am on July 24th

AuntJenny writes: If it is made from pasteurized milk, feta is COMPLETELY safe for pregnant women to eat.

It's actually pretty difficult to find raw milk and raw milk products here in the States (and they are ALWAYS labeled as such), so you're not in ANY danger from Listeria when you buy commercial feta or make your own from pasteurized milk. Posted: 12:36 pm on July 23rd

greekfoodlover writes: Hello ladies!

I am Greek and live in Greece (the country where it is traditionally made) and I can tell you that pregnant women should definitely NOT eat feta. Traditional feta is made with a mixture of ewes' and goats' milk and it is divine, especially if you can get it from the mountainous regions of Greece. Yum!

Although I love it myself, I cannot eat it because I am lactose intolerant, so it's a no-no for me. Such a shame too, because you can find all kinds here...

Ah well, health is paramount! Posted: 3:11 pm on July 22nd

sbreckenridge writes: Hi Becca,
I believe feta is usually considered a "fresh" cheese even though it's aged in brine. Store-bought feta has definitely been on the do-not-eat list of some of my pregnant friends, and I would treat homemade feta the same way. Posted: 3:21 pm on July 17th

Pielove writes: Beccaporter, I believe that to be safe for pregnant women, the cheese should be aged at least 60 days. When I was pregnant, I did eat cooked cheeses, but not raw un-aged cheeses.

That said, I'm really looking forward to trying this feta recipe! Posted: 9:09 pm on July 14th

beccaporter writes: So I have an important question, that I hope someone there will be able to answer. I absolutely love feta. However, I am pregnant. Feta is one of the unpasteurized cheeses that you are not supposed to eat, due to listeria.

This homemade feta is made with pasteurized milk. Does that mean it is safe from listeria?

Another question is: Is commercially made feta safe for me to eat if I heat it to steaming?

Thank you! Posted: 5:10 pm on July 10th

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