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Quick and Easy Homemade Feta Cheese – Just Lemon and Milk! 🧀🍋🥛
Ever wanted to make your own cheese but thought it sounded too complicated? Think again! With just two ingredients—milk and lemon juice—you can create a fresh, creamy, and delightfully tangy homemade feta-style cheese right in your kitchen. No fancy equipment, no special cultures, just simple pantry staples and a few easy steps.
This quick homemade feta may not age like traditional Greek feta, but it comes pretty close in texture and taste—and it’s absolutely delicious crumbled over salads, tucked into wraps, or spread on warm toast with a drizzle of olive oil.
Let’s dive in!
🧾 Ingredients
- 1 liter (4 cups) whole milk – full-fat is best for creaminess
- 2–3 tablespoons fresh lemon juice – acts as the acid to curdle the milk
- Salt (optional, for flavor)
Tip: Use fresh, non-ultra-pasteurized milk for best results. Goat’s milk also works if you’re going for a more traditional flavor!
🍳 Instructions
Step 1: Heat the Milk
Pour the milk into a heavy-bottomed pot and heat it slowly over medium heat. Stir occasionally to avoid scorching. Heat the milk until it reaches around 80–85°C (175–185°F)—just before it boils.
No thermometer? Watch for steam rising and tiny bubbles forming around the edges—then you’re good to go.
Step 2: Add Lemon Juice
Turn off the heat and slowly stir in the lemon juice, one tablespoon at a time. You’ll see the milk start to curdle almost immediately, forming curds (solids) and whey (liquid).
Let it sit undisturbed for 10–15 minutes to fully separate.
Step 3: Strain the Curds
Line a colander or strainer with cheesecloth, a clean tea towel, or a nut milk bag. Carefully pour the curdled milk into the strainer and let it drain.
For a soft, spreadable cheese, drain for about 30 minutes.
For a firmer, feta-style texture, let it drain for 1–2 hours and gently press down to remove extra whey.
Want it saltier? Sprinkle in a bit of salt after draining and stir it in before shaping.
Step 4: Shape and Store
Once drained to your liking, shape the cheese into a ball or press it into a small container or mold.
Refrigerate it for a few hours to firm up—or enjoy it right away!
