Homemade Feta

Heat the milk in a large pot over medium heat, slowly bringing it to 90°F (32°C).

Add calcium chloride (if using) diluted in a small amount of water, then stir gently.

Sprinkle the mesophilic starter culture over the milk surface; let sit for 1 minute, then stir well.

Maintain the temperature at 90°F (32°C) and allow the milk to ferment for 45 minutes, keeping it undisturbed.

After fermentation, gently cut the curd into 1/2-inch cubes using a knife or spatula.

Slowly heat the curds to 105°F (40°C), stirring gently and occasionally over 30 minutes.

Turn off heat and let the curds settle for 5 minutes.

Use a slotted spoon to transfer the curds into a cheesecloth-lined colander.

Let the curds drain and mat for 4-6 hours at room temperature.

Cut the drained curds into blocks and salt generously with the prepared salt, mixing well.

Transfer the salted curds into a brining solution (1 quart water with 1/4 cup salt) and let sit for 24-48 hours in the refrigerator, flipping occasionally.

Once brined, your homemade feta is ready to be enjoyed.