2 INGREDIENT 'FETA' CHEESE

Ingredients

• 2 liters whole cow's milk

• ¼ cup white vinegar

• ½ teaspoon salt

For storing in olive oil (Optional)

• Extra virgin olive oil (enough to completely cover the cheese)

• Thinly sliced onion

• Red pepper flakes

• Fresh or pickled hot peppers (optional)

• Freshly cracked black pepper

• A pinch of salt

For storing in whey (Optional)

• 1 cup reserved whey

• ¼ teaspoon salt

Equipment

• Large saucepan

• Wooden spoon or silicone spatula

• Unbleached cotton cloth (or cheesecloth)

• Colander

• Large bowl

• Plate that fits inside the colander

• A small heavy object to use as a weight

Instructions

Step 1: Heat the Milk

Pour the milk into a large saucepan and place it over medium heat.

Stir occasionally to prevent scorching.

Watch carefully—you don't need a thermometer. When you begin seeing tiny bubbles forming around the edge of the milk, it's ready for the next step.

Step 2: Add the Vinegar

Pour in the vinegar and gently stir.

Continue heating just until the milk fully separates into curds and whey and just begins to gently simmer. Avoid a vigorous boil.

Turn off the heat and allow the mixture to sit undisturbed for 10 minutes.

Step 3: Strain the Cheese

Line a colander with unbleached cotton (or cheesecloth).

Place the colander over a larger bowl so the bottom of the colander doesn't touch the liquid that drains out.

Carefully pour the curds into the cloth and allow the whey to drain.

Reserve the whey if you'd like to store the cheese in it later.

Step 4: Season

Sprinkle the cheese with the salt and gently mix it through.

At this stage, you can enjoy the cheese as a soft, crumbly cheese or continue pressing it for a firmer texture.

Step 5: Press the Cheese (Optional)

Gather the cloth around the cheese and place it back into the colander.

Place a plate directly on top of the cheese, then add something moderately heavy to gently press it.

Allow it to press until it reaches your preferred firmness.

The longer you press it, the firmer and easier it becomes to cube.

Storage Option 1: Marinated in Olive Oil

Place the cheese into a clean glass jar or airtight container.

Add sliced onions, red pepper flakes, hot peppers if desired, a pinch of salt, and freshly cracked black pepper.

Pour enough extra virgin olive oil over the cheese to completely cover it.

Seal and refrigerate.

As it sits, the cheese absorbs the delicious flavors of the herbs, peppers, and olive oil.

Storage Option 2: Salted Whey

Mix ¼ teaspoon salt into 1 cup of the reserved whey.

Place the cheese into a container and pour the salted whey over it until the cheese is completely submerged.

Cover and refrigerate.

The vinegar already present in the whey gives the cheese plenty of tang, so I don't usually add lemon juice-but you certainly can if you'd like a brighter flavor.

Serving Suggestions

This cheese is incredibly versatile. Try it:

• Crumbled over fresh salads

• Added to wraps and sandwiches

• Tossed into pasta

• Sprinkled over homemade pizza

• Served with crackers and olives

• Added to roasted vegetables

• Mixed into grain bowls

One of my absolute favorite ways to enjoy it is in my Three Bean Salad. The creamy, tangy cheese pairs beautifully with the fresh vegetables and vinaigrette, taking the salad to another level.

Samantha's Tips

• Whole milk gives the best flavor and yield.

• Save the whey! It can be used in bread dough, soups, smoothies, or to store your cheese.

• Pressing the cheese is completely optional. If you prefer a softer, rustic cheese, simply crumble it after draining.

• The olive oil becomes infused with the flavors of the cheese and seasonings, making it delicious for drizzling over salads or dipping bread.

Yield

Approximately 300–400 g (10–14 oz) of cheese, depending on the milk used and how firmly you press it.

Storage

Keep refrigerated.

• In olive oil: up to 1 week.

• In salted whey: up to 1 week.

Always use clean utensils when serving to help extend freshness.

Who says making cheese has to be complicated?

With just two simple ingredients-milk and vinegar-you can make a delicious homemade feta-style cheese right in your own kitchen. While this isn't traditional Greek feta, it has a wonderfully tangy flavor and a soft, crumbly texture that's perfect for everyday cooking.

One of the things I love most about this recipe is how approachable it is. There are no specialty cultures, no rennet, and no hard-to-find ingredients. Just pantry staples, a little patience, and the excitement of watching milk transform into something truly delicious.

I like to enjoy mine in two ways: marinated in olive oil with onions, peppers, and spices for an extra burst of flavor, or stored in lightly salted whey to keep it fresh and creamy. Both methods are simple, delicious, and give you different ways to enjoy your homemade cheese.

Whether you're sprinkling it over salads, crumbling it onto homemade pizza, adding it to wraps, or enjoying it with crackers, this versatile cheese is sure to become a staple in your kitchen. It's even one of my favorite additions to my Three Bean Salad, where its creamy, tangy flavor ties everything together beautifully.

If you've ever wanted to try making your own cheese but felt intimidated, this is the perfect place to start.