Make tasty feta cheese at home with just three ingredients: easy and delicious

Cover the pan and let the milk stand for 45–60 minutes until it sets like pudding.

Cut & Drain
Cut the set mixture into cubes (approx. 2 cm) and let it rest for 15 minutes to allow the whey to drain.

Drain
Carefully place the cheese cubes in a sieve lined with cheesecloth. Let them drain over a bowl for several hours or overnight, until the cheese firms up.

Salt & Store
Sprinkle the cheese with salt (to taste) and optionally store it in a light brine – this will make it last longer and give it a true feta flavor.

✅ Tips:
Veggie version: Use vegetable rennet.

For a more mature flavor: Let the cheese rest in brine in the refrigerator for 2–3 days.

Use: For salads, baked dishes, pasta, or simply on its own with olive oil and herbs.