How to Make Feta Cheese Without Culture

How to Make Feta Cheese Without Culture

Feta cheese is a delicious and versatile cheese that is commonly used in Mediterranean cuisine. Traditionally, feta cheese is made using a specific type of bacteria culture, but it is also possible to make a tasty alternative without the use of culture. This method is ideal for those who do not have access to culture or prefer a simpler cheese-making process. Here is a step-by-step guide on how to make feta cheese without culture.

– 2 liters of cow’s milk (preferably raw or non-homogenized)
– 1/4 cup of white vinegar
– 1 teaspoon of salt

– Large pot
– Thermometer
– Cheese cloth or muslin
– Colander
– Cheese mold (optional)


1. Heat the milk: Pour the milk into a large pot and heat it over low to medium heat until it reaches a temperature of 32-35°C (90-95°F). Stir occasionally to prevent the milk from scorching.

2. Add vinegar: Once the milk reaches the desired temperature, remove it from the heat and slowly add the white vinegar while stirring gently. Continue stirring for a few minutes to ensure that the vinegar is evenly distributed throughout the milk.

3. Let it curdle: Cover the pot with a lid and let the milk sit undisturbed for about 1-2 hours. During this time, the milk will curdle and form solid curds.

4. Cut the curds: After the curdling process, use a long knife to cut the curds into small cubes. Make sure to cut all the way to the bottom of the pot to ensure even-sized curds. Let the curds rest for about 10 minutes.

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5. Cook the curds: Place the pot back on the stove and heat the curds over low heat, stirring gently, until the temperature reaches 46-48°C (115-118°F). This step helps to expel more whey and firm up the curds.

6. Drain the whey: Line a colander with a cheese cloth or muslin and place it over a large bowl or sink. Pour the curds and whey into the colander, allowing the whey to drain away. Let the curds drain for about 1-2 hours or until most of the whey has been expelled.

7. Salt the curds: After draining, transfer the curds to a clean bowl and sprinkle them with salt. Gently mix the curds to distribute the salt evenly. Taste and adjust the saltiness according to your preference.

8. Shape the cheese: At this point, you can choose to shape the cheese into a block or use a cheese mold to achieve a more traditional feta shape. If using a mold, press the curds firmly into the mold and let them sit for a few hours to further expel any remaining whey.

9. Age the cheese: Once shaped, place the cheese in the refrigerator and let it age for at least 2-3 days. During this time, the flavors will develop and the cheese will become more tangy. The longer you age the cheese, the stronger the taste will be.


Q: Can I use goat’s milk instead of cow’s milk?
A: Yes, you can use goat’s milk as a substitution. The process remains the same.

Q: Can I use pasteurized milk?
A: While raw or non-homogenized milk is preferred for cheese making, you can use pasteurized milk. However, keep in mind that the resulting cheese may have a slightly different texture and flavor.

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Q: Can I use lemon juice instead of vinegar?
A: Yes, you can use lemon juice as a substitute for vinegar. Use the same amount (1/4 cup) and follow the same process.

Q: How long will the feta cheese last?
A: Homemade feta cheese, when stored properly in an airtight container in the refrigerator, can last for up to two weeks.

Q: Can I use this cheese for cooking?
A: Absolutely! Feta cheese is highly versatile and can be used in various dishes such as salads, pasta, and baked goods.

By following this simple method, you can make your own batch of homemade feta cheese without the need for a specific culture. Experiment with different flavors and enjoy the satisfaction of creating your own delicious cheese from scratch.