Homemade Greek Feta Cheese (PDO) – Authentic Traditional Recipe

This recipe for Homemade Greek Feta Cheese (PDO) shows you how to make one of Greece’s most iconic cheeses the traditional way. Using a mix of sheep’s and goat’s milk, rennet, and brine, you can create creamy, tangy feta cheese at home with authentic flavor and texture. This is the perfect recipe for cheese lovers and anyone who wants to connect with Greek culinary heritage.

Homemade Greek Feta Cheese (PDO) – Authentic Traditional Recipe

Recipe by George Zolis

5.0 from 1 vote

Course: AppetizersCuisine: GreekDifficulty: Medium

Servings

50

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

80

kcal

Resting Time

1

hour 

Total time

2

hours 

30

minutes

Authentic Greek feta cheese (PDO) made with sheep and goat milk — step-by-step traditional recipe for creamy, tangy homemade feta.

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Ingredients

Metric US

• 8 L 8 Sheep’s Milk

• 2 L 2 Goat’s Milk

• 8 g 8 Liquid Rennet

• 1 tbsp 1 Non-iodized Salt

How to make Feta Cheese

• In a large pot, combine sheep and goat milk.
• Heat gently, stirring occasionally, until milk reaches 65°C / 149°F to pasteurize.
• Remove from heat and allow milk to cool to 35°C / 95°F.
• In half a glass of water, dissolve rennet and salt, then add to milk.
• Stir well and let sit undisturbed for 50–60 minutes until set.
• Cut the curd into cubes and let rest for 30 minutes to release whey.
• Using a slotted spoon, transfer curds into cheese molds or baskets.
• Press down gently to release liquids and drain for about 6 hours.
• Remove from molds, lightly salt, and place in a container with brine (80 g salt per liter of water).
• Cover and leave in a cool place for 48 hours, then refrigerate for up to 2 months.

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Feta Cheese – The Pride of Greek Dairy

Feta is Greece’s most famous cheese, holding PDO (Protected Designation of Origin) status in the EU, meaning only cheese made in specific Greek regions from sheep’s milk (or a mix with up to 30% goat’s milk) can be legally called “Feta.” This recipe uses the same process that has been passed down through generations of Greek cheesemakers.

Why Make Feta Cheese at Home

• Authenticity: You control the ingredients — pure sheep/goat milk and no additives.
• Superior Flavor: Homemade feta develops a creamier, fresher taste than store-bought versions.
• Satisfaction: Making cheese from scratch is a rewarding culinary project.

Tips for Perfect Homemade Feta

• Use non-iodized salt for proper fermentation.
• Ensure your milk is fresh and high quality for best results.
• Allow the cheese to mature in brine for at least 48 hours before tasting — flavor improves with time.

This authentic Greek feta recipe is a delicious way to connect with Greek food culture and enjoy a taste of the Mediterranean at home.

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• Fluffy Greek Cheese Pie Without Phyllo – One-Bowl Recipe, No Eggs!
• Greek Spanakopita with Feta – Traditional Spinach Pie with Homemade Crispy Phyllo

Frequently Asked Questions (FAQ)