Can Feta Cheese Be Made From Cow’s Milk?

Yes, it can. Though technically, it is not considered Feta, it is considered salad cheese or Greek style cheese. But. it is still quite tasty. Not like real Feta, but when all you have is cow’s milk, it will do. True Feta is made from sheep or goat milk or a combination of the two. So, here is how to make a Feta-like cheese from cow’s milk.





1 gallon fresh unpasteurized cow’s milk
1 Tablespoon fresh yogurt 
½ tspn rennet dissolved in ¼ cup water
You will also need:

 a large stainless steel pot

a long knife
2 cheesecloths (I use the gerber diaper cloth…works really well)
cheese mold

follower (mine is made out of wood that I cut to fit into my cheese mold)


Warm the milk to 86°F. Remove it from the heat. Take 1 tablespoon of the heated milk and add it to the tablespoon of yogurt and mix well. Mix the blended yogurt and milk into the warmed milk.  Cover and let the  milk sit for one hour at room temperature. While the milk sits, mix the rennet and the ¼ cup of water. Add the dissolved rennet to the milk and stir to mix thoroughly. Let milk sit covered overnight at room temperature. 

The next morning, the milk should have gelled.   Check for a clean break (if you’re not sure what a clean break is…see my previous cheese making posts). Cut the curd into ½ inch pieces. Let the curd sit for 10-15 minutes. Pour about 20 oz of whey into another container (you will need this later for the brine) and pour the rest of the whey off through the strainer lined with the cheesecloth and pour the curds into the cloth too. Let the curds drain at room temperature until no more whey drains out (about 2-4 hours).  Place the drained curds into a bowl,  and mix in a ½ teaspoon of salt, breaking up the curd. Line the cheese mold with the cloth, place the curds inside, and fold over the ends of the cloth. Place the follower on top, and place weight on top of that. I started out with 30lb for two hours and then added another 20lb. Let the pressed curds sit overnight.

The next morning, prepare the pickling brine. Use the 20oz of whey and add 5 tablespoons of salt. Stir to dissolve. Cut the cheese into 1.5 inch cubes and place into a wide-mouth jar. Pour the brine over to cover. Let the cheese pickle for several days in the refrigerator. The cheese will become drier and more easily crumbled with time. Store your yummy cheese in the refrigerator or freeze it.


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