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.
Place a cheesecloth-lined colander over a big basin or sink to strain the curds. The curdled milk should be carefully poured through the cheesecloth so that the excess liquid may drain off. Carefully gather the cheesecloth’s corners and squeeze out any extra liquid.
After the curds have drained, place them in a clean bowl and add the salt; season to taste. Press the cheese. You may adjust the saltiness to your liking. Once the curds have been pressed into a cheesecloth-lined mold or container, cover and chill for at least one day to let the flavors develop.
When the homemade feta cheese has chilled and hardened, it’s time to savor it! You may crumble it and sprinkle it over salads, roasted veggies, pasta, or eat it plain as a tasty snack.
Indulge in homemade feta cheese with only three basic ingredients and a little effort. It’s the perfect way to elevate your favorite foods. Try your hand at making your own cheese with this simple recipe!
