This homemade no rennet feta cheese recipe is so easy to make and will give you all the resources you need to make a wonderfully tasting cheese at home.
Cheese making used to be a daily task on homesteads across the world, and before refrigeration, it was the only way to keep milk from spoiling before the day was out.
Nowadays, there is a refrigerator at almost every house, and there is supermarkets everywhere that sell different kinds of cheese.
But, making cheese at home still a very good idea for many reasons.
6 reasons to make feta cheese at home rather than buying it:
1- When you have a good amount of milk that’s close to expiry date, don’t let it spoil and then pour it out. Instead try this easy-to-follow steps to have a delicious, healthy cheese.
2- you get to control exactly what goes in: for example with this cheese I added black seeds, and just 1 teaspoon of salt, to get the taste I like. You can make your own cheese following this recipe but with different flavours depending on what you like.
3- it’s a good way to save money: you can literally save yourself hundreds of dollars a year by making your own cheese and yoghurt at home.
4- You will learn new skills: making your own cheese is a fulfilling skill that adds an extra dimension to your home cooking abilities.
5- You can keep the whey: The whey is packed with health benefits. It is almost all-protein, low in fat, and packed with probiotics that are good for your gut health. You can use the whey to replace the milk in smoothies. This way it will help you control your weight as it is low-calorie and keeps you full longer than the regular milk.
6- making cheese at home help you reduce your waste, and it is an eco-friendly process as you save on masses of plastic packaging.
Homemade no rennet feta cheese recipe:
The best milk to be used in this recipe is the unpasteurised cow milk, but for me it is not an easy job to get this kind of milk, so the regular pasteurised milk from the supermarkets is the alternative.
Watch in video: homemade no rennet feta cheese
If you use unpasteurised cow milk, you need to let it boil for at least 10 minutes on the stove top before you follow the rest of the recipe instructions.
- 1 1/4 litres cow milk
- 2 tbsp white vinegar
- 2 tbsp red vinegar
- 2 tbsp lemon juice
- 1 tsp salt
- 1 tbsp black sesame
1- Heat the milk in a pot on medium heat until it’s warm. Stir the milk using a big spoon regularly during the heating process.
2- Add the vinegar, lemon juice, black sesame, and salt. Turn off the heat.
3- Using your wooden spoon, give the milk a gentle stir so that the vinegar is pushed around the pot.
4- Leave the pot on the stove for a few minutes without touching until you see the curds separated from the whey.
5- place your colander inside a large bowl. Line your colander with the cheesecloth or flour sack or any kind of carded cotton cloth.
6- transfer the curds and whey to the colander using a skimmer spoon carefully.
7- Collect the corners of the cloth and tie them together. Place a weight on top of the flour sack, and let it set overnight until it completely drained, and the result will be one solid no rennet feta cheese that’s healthy and low in sodium.