3 min read

Bonnies Feta Cheese Recipe

Bonnies Feta Cheese Recipe

This recipe makes approximately 500 - 700 grams of Feta. 



Day One:

  • Bring 200ml of milk to the boil and let it cool. 
  • Add the Mesophilic starter. 
  • Leave for 12 - 24 hours
Day Two:
  • Heat the rest of the milk to 30 degrees celsius. Add the cultured milk and leave covered for 60 minutes. 
  • Put the rennet, calcium chloride and lipase into a 1/4 cup of cooled boiled water. Mix thoroughly. Gently stir the renner mixture into the milk, using a backwards and forwards motion for one minute. Cover again and leave for 60 minutes. 
  • After 60 minutes a curd should of formed. Cut the curds into cubes. Allow to rest for 10 minutes then stir gently to break up the curds. Wait 5 minutes and then stir again. Stir twice more allowing the curds to rest for five minutes in between each go. 
  • Ladle the curds into a big bowl lined with cheese cloth. Gather up the corners of the muslin and place a weight on top. If you do not have a press, a plate with a few cans of tomatoes on top will do. Leave for about four hours. 
  • Unwrap the curd and place it in a cheese hoop mould, add weight to it again and leave for five hours. 

The Brine:

Mix salt with 1.5 litres of water and place the whole cheese into the brine. It can be left in the brine in a covered container in the fridge for up to 30 days. Don't forget to turn occasionally. 


Bonnies tips for making Feta: Sterilise all equipment thoroughly / Keep all the ingredients in the fridge when your not using them / Allow yourself enough time!

Recipe if from 'The Makers - A story of food, family and foreigners.'