Feta cheese is aged in brine, which gives it its distinctive taste and helps maintain its soft texture. It is a key ingredient in many classic Greek recipes and pairs beautifully with olives, tomatoes, cucumbers, herbs, and olive oil. Rich in protein, calcium, and beneficial nutrients, feta is both flavorful and versatile.
Whether crumbled over salads, baked into savory pastries, or served as part of a mezze platter, feta cheese adds a delicious Mediterranean touch to any meal.
4 liters whole milk (sheep's milk, goat's milk, or cow's milk)
1/4 teaspoon mesophilic starter culture
1/4 teaspoon liquid rennet diluted in 1/4 cup cool water
1 teaspoon calcium chloride (optional, for pasteurized milk)
Non-iodized salt
Brine solution (water and salt)
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