Recipes
Recipes with your own feta
Ideas for enjoying your homemade feta, from apéro to BBQ.
Kickstart
Everything for your first batch. You only need 4 liters of milk.
- Shelf-stable for months in brine
- ± 1 hour of active work
€39,90
A next batch? Refill €7.95
For every moment
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Did you know?
Cheese talk
Everything you want to know about cheesemaking. From curd to rennet.
What is the difference between curds and whey?
Milk consists of a solid part and a liquid part. As long as the milk is liquid, they are mixed together. The rennet causes them to separate.
Curd is the solid part: the white, firm mass that you make feta from.
Whey is the liquid that remains: the yellowish, clear liquid. You don't throw that away, because you'll use it to make your brine later.
What is a starter culture?
The starter culture is a sachet of dried lactic acid bacteria. They provide the perfect balance between freshness and texture: crumbly yet creamy, with that typically tangy touch.
How does it work? The bacteria consume the lactose and convert it into lactic acid. This gives the cheese its flavour and helps the rennet do its job.
What is rennet and how does it work?
Rennet is an essential ingredient in cheesemaking. It is a natural enzyme that causes milk to curdle: the liquid milk turns into a firm curd. This curd forms the basis of every cheese, including your homemade feta.
How does it work? Rennet causes the milk proteins to clump together. This separates the milk into curd and whey. You further process the curd into feta, while the whey is the liquid that remains.
What milk do you use to make feta?
Whole milk: milk that still contains its fat. Fat provides flavour and a creamy texture, so do not use semi-skimmed or skimmed milk.
Raw milk: unheated, straight from the farm or from a milk vending machine. You will heat it yourself in step 1 to eliminate unwanted bacteria.
Pasteurised milk: regular fresh milk from the shop’s refrigerated section. Perfectly suitable, but do add the sachet of calcium chloride.
UHT (long-life): heated to a very high temperature of 135–150 °C. This damages the milk proteins and prevents the milk from curdling. You cannot make feta from this type of milk.
What is calcium chloride and when do you need it?
Milk naturally contains calcium, which is needed to make the proteins coagulate firmly. In pasteurised milk, some of that calcium loses its effectiveness during heating and cooling.
When? With all milk from the supermarket. Dissolve the entire sachet in 30 ml of chlorine-free water and add it before you heat the milk.
Skip it? Then the curds will often remain soft: they will be difficult to drain and your feta will become crumbly instead of firm.