Feta Cheese

Feta is traditionally made in Greece from ewe’s milk, but I have had success using my goat’s milk. I see no reason why cow’s milk would not work as well. It is a fresh, snow white cheese which is pickled in brine. It is fabulous with kalamata olives and pita bread, as well as in a Greek salad.

By the way, the most popular Turkish cheese called Beyaz Peynir uses essentially the same recipe. We loved it with our breakfasts when we have visited wonderful Turkey. (It may be better not to tell the Turks that it is just like feta, and vice versa… 😉
Thanks to “Lynn” from the Lactobacillus Board for helpful suggestions.


  • 1 gallon fresh goat’s milk (You can use store-bought cow’s milk as well.)
  • 1 Tbl fresh yogurt (I have had most success with Dannon Plain.)
  • ½ tablet rennet, dissolve in 1/4 cup water (I have always used Junket Rennet tablets.)


  • 2 gallon pot with lid (stainless steel with heavy bottom is best, enamel works, but you must stir it!)
  • 1 long bladed knife
  • 2 clean sterile handkerchiefs
  • Strainer
  • Cheese mold: Cut the ends out of a smooth-sided 4 x 5 inch tin can, save one of the cut ends.
  • Table salt


  1.  Warm  1 gallon of fresh milk  in a 1.5 gallon stainless steel pot to 30°C, (86°F)


Troubleshooting a Clean Break, Cheese Making

Greece, Istanbul to Rome: Macedonia Trip

Images of Western Turkey


2 thoughts on “Feta Cheese

  1. Michelle DeMaio


    I am glad to find your cheese making page after so many years. I used your recipes for my youngest son (graduating this year from UNR with a degree in geological engineering/time does fly) who was very allergic to cow milk protein (does not bother him as much as it did when he was small).
    In the past, I used your recipes for mozzarella and ricotta with much success. Just want to thank you for allowing our family to enjoy the same meals of my Italian heritage using goat milk in place of cow.
    I was thinking of making your feta cheese as a gift for friends and was wondering if I had to cut the cheese into chunks before brining. A whole round piece would make a better presentation. Also, how much different is the taste using goat milk versus sheep (just curious)?
    Thank you again and have a great New Year.

    Michelle DeMaio
    Las Vegas, NV


    1. I have never had sheep milk available, but if I did, I would certainly make feta! I have always cut the blocks of cheese into 1 to 2 inch cubes before brining, but do not know what the professionals do. Obviously, much larger block of feta are available in the market.


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