What's in it?
All in one box, ready to get started.
01
Feta Mold
Gives your feta the classic block shape and ensures even whey drainage.
02
Thermometer
Accurate temperature measurement at every step of the process.
03
Rennet
Traditional animal rennet for an authentic, crumbly feta texture.
04
Cheesecloth
Professional cheesecloth for straining the curd. Reusable and easy to clean.
05
Feta Starter Culture
The secret ingredient that provides the typical tangy feta flavor.
Optional
+
Calcium Chloride
For better curd formation in pasteurized milk. Helps the milk curdle well.
The process
Easier than you think.
No special skills needed. Just patience, the right ingredients, and this step-by-step plan.
🥛
Heating & fermenting milk
Heat to 37–39°C. Add starter culture, let hydrate for 5 min and stir gently. Cover and let rest for 2 hours.⏱ 2h
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Add rennet
Dissolve 1g of rennet in water and stir into the milk. Let it rest for at least 40 minutes until a firm curd forms.⏱ 1h
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Cutting & Draining the Curd
Cut into 1cm cubes, stir gently for 20 minutes. Ladle the curds into the mold lined with cheesecloth and let drain overnight.⏱ Overnight
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Salting & curing in brine
Salt generously on all sides. After 24 hours, store in 8% brine. Delicious after only a few days!
Not just our word
What our customers say · verified via Trustpilot
TRUSTPILOT
★★★★★
Surprisingly easy and delicious result. Everything was neatly included in the box, the step-by-step guide is clear and my first batch of feta tasted amazing. Made with goat's milk from Albert Heijn, worked perfectly and was delicious.— R. Ottenbourg · VERIFIED
TRUSTPILOT
★★★★★
Great value! Yummy! Easy to follow step by step guide.— F. De Vos · VERIFIED
TRUSTPILOT
★★★★★
— · VERIFIED
TRUSTPILOT
★★★★★
— · VERIFIED