How to Make Brined, Goat's Milk Feta | culture: the word on cheese
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How to Make Brined, Goat’s Milk Feta

Feta is one of the most popular cultured styles for home cheesemakers to attempt — have you tried it yet? This simple method for goat’s milk, brined feta from Food52 is the perfect excuse to go wild in the kitchen, from salads to spanakopita.

Feta is one of the most popular and easy-to-make cultured cheeses: it requires a minimal amount of cheese making skill and offers rewarding, delicious results. It can be made either firm or crumbly in texture, depending on your preference and the culture used. Whether brine-cured or dry-salted, feta is most often used crumbled, cubed, or cut into slabs.

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Photo by Ed Anderson

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.