What You’ll Need:
Milk: Use fresh, premium milk as a starting point. Feta cheese made with whole milk is richer and creamier than with any other kind of milk.
To curdle milk and separate curds from whey, you’ll need an acid. This is a typical usage for white vinegar or lemon juice.
For the cheese to retain its flavor and texture, salt is a must-have ingredient. For the most authentic flavor, use coarse sea salt or kosher salt.
Methods for Making Feta Cheese at Home:
Get the Milk to a Simmer: Place the milk in a big saucepan and bring it to a simmer over medium heat. Cook, stirring occasionally, until the temperature reaches about 180°F, or 82°C. To avoid burning, stir the milk every so often.
When the milk is hot enough, take it from the heat and gradually whisk in the acid, which can be either lemon juice or vinegar. The milk will begin to curdle and separate into whey and curds.
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