sketch of Bob above the Feta Cheese recipe.

We had a neighbor call in to the program and she asked how to make feta cheese at home. Bob called in the next day to share how he makes feta cheese at home. Looks like you can craft your own cheese at home and save some money as well! Thanks Bob.


1 gal. goat milk (sheep or cow’s milk if you can’t find goat milk)
1-2 T. Dannon plain yogurt
1/2 tablet Junket rennet
1/2 t. table salt

In a large pot, add milk and bring to 90° over low heat, stirring often. In another bowl, blend yogurt and 1-2 T. milk together and add to large pot. Remove from heat, cover and let stand for 1 hour (don’t peek). Crush rennet tablet, mix in 1/8-1/4 c. water and stir til dissolved. Add to milk and stir thoroughly. Cover and let stand overnight at room temperature or til set. Remove lid and with a knife, cut into 1/2 inch squares. With very clean hands, lift the squares from the bottom of the pan. Line a strainer with 2-3 layers of cheesecloth and add squares. Let stand over another pot and drain for 2-4 hours til the whey has drained (reserve the whey if storing in brine). Turn cheese into a bowl, sprinkle with salt and toss gently to mix. Press into a mold or bowl, cover with a clean cloth and weigh down the top. Let stand overnight. Serve as is or store in a brine.

Mix the whey you drained and enough water to make 20 oz. Add 5 T. salt and stir to dissolve. Put cheese in a sterilized jar and cover with brine. Let stand, refrigerated,  for 2 days. Rinse if cheese is too salty.

(makes about 2 quarts)

Feta Cheese recipe is published in our January, 2010 Menu Minder, Issue #315.