Homemade Feta Cheese Recipe

In a large pot, heat the milk over medium heat until it reaches a temperature of 180°F. Stir occasionally to prevent scorching.

Once the milk reaches 180°F, remove it from the heat and stir in the lemon juice. Let the mixture sit for 5 minutes to allow the curds to form.

Line a colander with cheesecloth and place it over a large bowl or in the sink to catch the whey. Gently pour the milk mixture into the colander, allowing the whey to drain off.

Sprinkle the salt evenly over the curds and gently mix it in using a spoon or your hands.

Gather the edges of the cheesecloth and gently squeeze out any remaining whey from the curds.

Tie the cheesecloth into a bundle and hang it over a bowl or the sink to allow any additional whey to drip out. Let it hang for at least 1 hour, or until the desired consistency is reached.

Once the cheese has drained to your liking, transfer it to an airtight container and refrigerate for at least 3 hours before serving.