Quick and easy to prepare at home feta cheese with lemon and milk.

Making your own feta cheese at home can be a satisfying and affordable alternative to store-bought. With just a few simple ingredients—milk and lemon—you can create a delicious, fresh cheese that rivals any commercial variety. Furthermore, homemade feta cheese not only saves money but also allows you to control the ingredients, ensuring a natural and preservative-free product. Here's how you can make your own feta cheese in just five minutes of active prep time.

Ingredients needed

• Milk  : 1 liter (for best results, use whole, pasteurized milk)
• Lemon Juice  : Juice of 1 large lemon (about 3 tablespoons)
• Salt  : 1 teaspoon (optional, for seasoning)

Step-by-step instructions on how to make homemade feta cheese

1. Heat the milk  :
   • Pour the milk into a large saucepan.
   • Heat the milk over medium heat. Be careful not to let it boil over. Heat it just before boiling, around 85-90°C (185-194°F).
2. Add lemon juice  :
   • Once the milk is hot, remove it from the heat.
   • Slowly add the lemon juice, stirring gently into the milk. You'll see the milk begin to curdle as the lemon acid reacts with the milk.
3. Let it cut  :
   • Let the mixture rest for a few minutes. During this time, the curds (solids) will separate from the whey (liquid).
4. Strain the curds  :
   • Line a colander with cheesecloth (or a soft, clean cloth) and place it over a bowl.
   • Carefully pour the curds into a colander, allowing the whey to drain.
   • If you wish, you can add salt to the cheese mixture at this stage to give it additional flavor.
5. Press the cheese  :
   • Gather the corners of the cheesecloth and twist to gently squeeze out any extra whey.
   • To get a firmer feta, place something heavy on it (e.g. a can or jar) and hold it down for a few minutes to press it down.
6. Unpack and enjoy  :
   • After pressing, unwrap the homemade feta cheese. At this point, it should be soft but still sliceable.
   • Feta cheese can be eaten immediately or stored in the refrigerator, covered with brine (a solution of water and salt), for up to a week.

Tips for Success

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