Persian fetta
Bec's Classes / Past classes

Cheese Class – Gourmet Fetta/Persian Fetta

There’s been a lot of talk about making yoghurt and cheese of late.

I make soft cheeses and yoghurt on a regular basis because they’re so easy to make.  Soft Cheeses are so simple to make you’ll wonder how we ever lost the art of making them at home. It’s even easier than making yoghurt. You don’t need any electrical equipment or particular types of milk for this one.  I make most of these cheeses straight in the container I buy the cheese in.


Firstly I’ll talk about yoghurt.  I do cheat a little here. I like it when something is fool-proof, so I’ve opted to use a yoghurt maker, you don’t need it, but!  It’s a little warming chamber that holds a 1-litre pot that sits at the perfect setting temperature for making yoghurt.  I purchased mine years ago, and it’s still going strong.

If you want to make yoghurt this is how simple it is. You buy fresh culture, (I have this if you need some.  You keep it in the freezer, and it lasts for ages.  Purchase a carton of yoghurt from the supermarket and use some of that as a base. Although if you do that too many times from the same batch, you’ll run out of probiotics.  I opt for making my own from freeze-dried culture).  Sterilize the yoghurt making container add a ridiculously small quantity of the culture (it will tell you on the pack), then add a little milk, swirl it around, so the culture is mixed through, then pour the rest of your milk into the pot.  Pop on the lid flick the switch on, and in the morning you’ll have fresh yoghurt.  Too easy.


Here’s my Persian feta.

This is even easier.  While your shopping, pick up a carton of milk from the dairy cabinet. If you can get what you like in a plastic bottle, it works best for adding and mixing later.  Use full cream milk for the highest yield, any variety you like. I choose cows and goat cause we can!

When you get home, don’t put it in the fridge, leave it on the bench.  For a while, you’ll have to slap the other adult members in the house when they keep putting it back in the fridge.  lol They’ll learn ahahahahaaa.

Then you need three things.  Mesophilic cheese culture, rennet and salt.  I show you how to do all this in class.   You add the additions to your milk, give it a really good shake, then leave it on the bench overnight. In the morning you should have curds and whey.  Pour it into butter muslin or one of the little $3 nut bags I keep at the school to strain.  Press it, and you’ve got cheese.

The art of cooking, preserving and baking can be simple.

How easy is that? I’ve never had a failure with this soft cheese.  Anyway, if you want to know how to make all these cultured foods from scratch, with all my tips and tricks come along to a class.  We make Persian feta, Greek-style feta, yoghurt and cultured butter.   From what I teach in this class you’ll be able to make so many types of cheeses because I cover most of the techniques you’ll encounter.

Persian fetta ingredients

Ideas on spices

Soft Cheese making

Soft cheese draining

Persian fetta verses homemade

Persian feta at home


Its pretty much a full day class, Although I put on lunch and use the cheeses from the class for you to sample.


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  • Reply
    20/06/2014 at 4:19 pm

    Hi bec, which culture do you choose for your Persian feta? Aby? I went to a cheeselinlk course so long ago I’ve forgotten which culture made the smoothest thickest soft white cheese/yoghurt? Thnx Toni-Maree

    • Reply
      21/06/2014 at 7:17 am

      Hi Toni-Maree,
      You need Mesophilic. I keep some at the school now if you live near by. Just call before you come and I’ll make sure I’m in. 😉

  • Reply
    04/05/2015 at 1:00 pm

    How much milk do you need

    • Reply
      04/05/2015 at 1:02 pm

      Hi David,

      It all depends on your culture. The pack should tell you. 😉

  • Reply
    28/04/2017 at 7:15 pm

    Hi Bec,
    Thanks so much for sharing! Your version of Persian feta is by far the easiest I’ve found! I’m trying it tonight!
    Kind regards

    • Reply
      29/04/2017 at 8:18 am

      No problem Amy, have fun.

  • Reply
    03/01/2018 at 4:56 pm

    How much salt do you add per litre of milk for Persian feta please?

    • Reply
      04/01/2018 at 1:17 pm

      Hey Rhiannon, I add at least 5g per litre. If you’ve got a nice flaked salt use that, you’ll end up with a much nicer flavour.

      • Reply
        04/01/2018 at 1:22 pm

        Thank you!

        • Reply
          04/01/2018 at 1:38 pm

          Your welcome. 😉

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