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How to Make Feta Cheese (with Cow's Milk) 

Cheese52
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Do you want to learn how to make Feta cheese? If you're the kind of person who drools at the thought of 2 lb. of salty, creamy, tangy feta cheese ready in your refrigerator to be devoured at any time, read on! Once I learned how to make Feta cheese it never hit my grocery list again. This cheese is easy to make, very economical and get rave reviews from friends and family! Firm, yet flaky, this feta is the showstopper on my lunchtime salads almost every day- and I always have something ready to use on a last minute cheese platter.
Traditional feta recipes use goat’s or sheep’s milk, but this recipe uses cow’s milk. I always try to get the freshest milk possible, and it’s the addition of lipase which creates that signature tangy feta flavor. There’s a saying among cheese makers, “Better milk makes better cheese!”
If you’d like to learn how to make cheese, this easy feta cheese recipe will not disappoint. You can do this!
Happy cheese making!
Lisa and YumYum
DISCLAIMER: This video and description contains Amazon and/or other affiliate links, which means that if you purchase through one of the product links, we will receive a small commission.
Many of the ingredients and equipment used to make my cheeses are from New England Cheese Making Supply. Browse their store here! cheesemaking.com?aff=35
Recommended Equipment to Make This Recipe -------
16 quart non-reactive deep pot: amzn.to/2KBiMwa
Tiny spoons: amzn.to/33Ek9lj
Stainless steel colander: amzn.to/31MItzQ
8" Thermometer: amzn.to/2ScoEzv
19” straight icing knife for curd cuts (14”blade): amzn.to/2YSY3N2
13” stainless steel stirring spoon: amzn.to/31OPe3W
90 weave cheese cloth: 90 weave unbleached cheesecloth: amzn.to/2Zg36md
Pie carrier (for cheese ripening): amzn.to/2KN0NDi
Ingredients Used in this video------------
Lipase: amzn.to/2HmQ6Fp
C101 mesophilic culture: amzn.to/31QNc3b
Liquid calcium chloride: amzn.to/31MNubD
Single strength liquid rennet: amzn.to/2H6KdvS
If you enjoy what we do and would like to support us, you could buy us a "gallon of milk" :). It's a sweet and friendly way to support a favorite content creator:) Just click the link to get started!
www.buymeacoffee.com/cheese52
If you haven’t already, take a moment to LIKE, SUBSCRIBE AND RING THE NOTIFICATION BELL so you can be sure to never miss a recipe. --------
How to make Feta cheese
• How to Make Feta Chees...
Remember to always sanitize or sterilize your equipment before you begin any cheese making recipe.
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Music: Happy Go Lucky by Sunshine Music
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#howtomakefetacheese #fetacheese #cheese52

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5 авг 2024

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Комментарии : 517   
@continuousself-improvement1879
@continuousself-improvement1879 4 года назад
As a cat owner, you know that cats never just watch you work; they are there to supervise and judge you passive-aggressively. Lol
@Cheese52
@Cheese52 4 года назад
Hahaha! Pretty much!
@kerrycooper-dean4243
@kerrycooper-dean4243 Год назад
I just want to thank you for giving us all these wonderful tutorials. I don’t know how you cope with the negativity and pettiness that your free tutorials arouse. I take my hat off to you for your patience, and again, thank you.
@Cheese52
@Cheese52 Год назад
Hi Kerry, Thank you for your kind words! I believe the world is a beautiful place, so I don't worry about the negativity too much. And it is filled with positive people like you! I am so glad you enjoy the channel. Thanks, cheese friend! Lisa
@honeybunny958
@honeybunny958 5 лет назад
The procedure in this recipe is now my go-to technique for making feta, especially when I have to make several cheeses at the same time. The 5-minute stirring followed by the 20-minute resting (x2) made my cheese making life so much easier. Thanks for this, Lisa!
@Cheese52
@Cheese52 5 лет назад
Oh Thank you, Honey! I am so glad. You are a busy busy cheesemaker and I am happy this recipe can make your day a little easier! It's a keeper for sure.
@honeybunny958
@honeybunny958 5 лет назад
@@Cheese52 It definitely is! :)
@shereehyde4944
@shereehyde4944 5 лет назад
This was the best cheese making video that I have ever seen. You have a new fan! I can't wait to try it!
@Cheese52
@Cheese52 5 лет назад
Hi Sheree, I am so glad! It's a good recipe, and pretty easy one too. I like it because the stirring is pretty minimal. Welcome to Cheese52 and happy cheesemaking! Lisa👩‍🍳 and YumYum🐺
@meganask8027
@meganask8027 3 года назад
This has been an extremely helpful video to watch time and time again. The starter kit I received had no help video or quick tips from that company and gave a very basic recipe. I am so happy that I found you!
@Cheese52
@Cheese52 3 года назад
Hi Megan, Oh good! Welcome to the channel, cheese friend:) Lisa
@user-ch4mb7qj8v
@user-ch4mb7qj8v 14 дней назад
I wanted to thank you for making such a simple relaxing video that is slow enough for me to obtain the information sometimes people just go through it so quick it makes no sense so I appreciate you thank you
@Cheese52
@Cheese52 13 дней назад
Glad you enjoyed it! I work hard to make sure that every step is covered, clearly, yet concisely. Basically, every time I make a video, I ask myself, "What did I want to know when I first started making this cheese?" So glad you found the channel. Welcome, cheese friend! Lisa
@dianacoburn8269
@dianacoburn8269 3 года назад
You do a wonderful job with your videos. Because of you I started a new cheese making hobby:)
@GypsieT17
@GypsieT17 3 года назад
I've just bought the tad spoons set, handy gadget, My ol mommy used to teach me how to make cheese, You've brought back some lovely memories Thank you 😊 Subscribed x
@janettenelson1597
@janettenelson1597 8 месяцев назад
I just put this into the brine and it turned out great. We had some in a salad last evening and it was delicious! Thank you for your great instructions. I have a Jersey cow and this was my first attempt at feta. Excited to try some of your other cheese recipes.
@Cheese52
@Cheese52 8 месяцев назад
Hello Janet, Thank you for reporting your success! I am so glad you enjoyed the recipe. Have fun choosing your next cheese to make and happy cheesemaking! Lisa
@arshadjafri6163
@arshadjafri6163 3 года назад
This maybe easier to you but for us it's definitely going to be tougher one. How chill and clam you was throughout with sweet smile , really wonderful to watch you.
@Cheese52
@Cheese52 3 года назад
Aww, thanks! I believe nothing is difficult if it can be broken down into steps. Thanks so much for watching!
@ultim8py
@ultim8py 2 года назад
I just discovered your videos and I'm so inspired to make my own cheese now! Such great videos. Thank you!
@Cheese52
@Cheese52 2 года назад
Hi Marian! I'm so glad you found us. Welcome, cheese friend! Lisa and YumYum
@roycefaina1438
@roycefaina1438 4 года назад
Thank you for the instruction video. I love your kitty cat, Yum-yum! Love the name too!
@Cheese52
@Cheese52 4 года назад
You are welcome! We love her too. She's great company and entertainment. Thanks for watching😀 Lisa👩‍🍳 and YumYum 😼
@natashaguza340
@natashaguza340 9 месяцев назад
Hand down! I made it following the recipe minus the lipase. First time. I can’t thank you enough. It came out fantastic! And my kids love the cat. We were all mesmerized watching your video. Thank you 😊
@Cheese52
@Cheese52 8 месяцев назад
Hi Natasha, Yes! I am glad you achieved success! YumYum says hello to your kids! Have you seen our Butterkase video yet. YumYum has a voice, and kids just love it. Welcome to the channel, and happy cheesemaking! Lisa
@nicholeb5777
@nicholeb5777 3 года назад
I love Feta cheese in the brine but I can never find it at the store. But now I can make my own after watching this video! Thank you and I can’t wait to watch more of your videos!
@Cheese52
@Cheese52 3 года назад
Hi Nicole, Welcome to the channel! I think you will love this recipe- you may never buy Feta again. It is soooo good! Happy cheesemaking! Lisa
@mironedjar5275
@mironedjar5275 4 года назад
I love all what you prepare, thanks alot.
@Cheese52
@Cheese52 4 года назад
Thank you so much!
@rebanttttttttt
@rebanttttttttt 3 года назад
That is the most adorable cat I have seen in my life also the cheese looks great will try ❤️❤️
@Cheese52
@Cheese52 3 года назад
Fantastic! So glad you enjoy the channel. High paw from YumYum!🐾
@Boterhammetpindakaas
@Boterhammetpindakaas Год назад
This is a nice instruction video! I learned a lot, thank you. Next time I will try one of your recipes
@Cheese52
@Cheese52 Год назад
Hello and welcome to the channel! Happy cheesemaking! Lisa
@halfassacres8812
@halfassacres8812 Год назад
I followed this recipe and the feta turned out excellent. You are the only one I am following now .
@Cheese52
@Cheese52 Год назад
Thank you for your confidence in my work! Lisa
@sophiamiller7396
@sophiamiller7396 4 года назад
Made this as my first attempt at cheese making. Also, I halved the recipe so if I failed then the cost was not so detrimental. I used Strauss Family Creamery Cow milk non homogenized! Followed the instructions exactly however, my water got above 86 degrees so I waited till it cooled down to the desired temp and then added the lipase. This is the best feta cheese I have had! My husband is Greek and he was impressed! Taking some to my mother-in-law & sister-in-law will update with their comments. I am just shocked I actually made feta cheese! Excited to try it with goat’s milk! But trying ricotta next! Thank you for your channel! Very clear instructions! Will recommend to all my friends!
@Cheese52
@Cheese52 4 года назад
Hi Sophia, Woohoo!! Looks like you nailed it!! I am so glad you had success, even though the temp got away from you a little. It's a pretty forgiving recipe, and I am glad it meets with your Greek husband's approval! The next vid to be published will be goat's milk Feta, I decided to edit that one next, because you want to make it. Congratulations!🥳 You are now a bona Fide cheesemaker! Lisa
@yianni_and_sophia6099
@yianni_and_sophia6099 4 года назад
My in-laws love the feta cheese! They made spanakopita and it turned out delicious!
@rachelpotter2247
@rachelpotter2247 4 года назад
Great video. I just found your channel and so happy I did. I have learned alot from watching you make cheese. I've binged watched alot of your videos..
@Cheese52
@Cheese52 4 года назад
Oh sweet! So glad you found the channel. Happy cheesemaking!
@jackzahran6689
@jackzahran6689 2 года назад
Thanks for making a proper cheese and not just hardening milk like I see on so many other RU-vid channels
@Cheese52
@Cheese52 2 года назад
My pleasure! This recipe really is pretty easy and produces such a fantastic cheese! Thanks for watching:)
@juliasejoe8384
@juliasejoe8384 3 года назад
I love feta cheese in my lettuce salad, I will definitely try the recipe. Thank you.
@Cheese52
@Cheese52 3 года назад
Ooh that sounds delicious! You will love this recipe. It is pretty easy, and very economical! Happy cheesemaking!
@judy051310
@judy051310 3 года назад
Watch you making cheese is so relaxing!
@Cheese52
@Cheese52 3 года назад
I am so glad you enjoy the channel:)
@kranthibayya
@kranthibayya 2 года назад
Wow! that was a very informative video. Thank you.
@Cheese52
@Cheese52 2 года назад
Thanks for watching!
@aumel6922
@aumel6922 4 года назад
You are like the Bob Ross of cheese making
@Cheese52
@Cheese52 4 года назад
That's a huge compliment! I love Bob Ross!💛
@peterfrimas1539
@peterfrimas1539 2 года назад
Nicely done bravo. I enjoyed your video. In the 70s as a child I used spend time with my family in the village in the hills above Kalamata in Greece. They used to make feta with goats milk. This organic feta was unbelievably good. The goats ate the natural herbs and grasses on the hills and the milk was heated and processed in big pots over wood fires right there where the goats were milked. They made their own rennet from the stomachs of baby suckling goats before they were eating grass. There was another cheese that they made it was a very hard dry cheese made from sheep milk and it was grated over pasta dishes, very delicious tasting. In Greece its called Mizithra try it.
@Cheese52
@Cheese52 2 года назад
Hi Peter, Your description of your family's village farm in Greece was just lovely. I can picture them making Feta from their goat herd among rolling green hills. Thank you for sharing this memory with us.
@chsingw2047
@chsingw2047 2 года назад
I live in rural China, it can be very challenging to buy decent cheese here. Your videos helps me a lot. Thank you, Lisa and yumyum. Also my cat loves fresh made cheese🤤
@Cheese52
@Cheese52 2 года назад
I am so glad you find the videos helpful. YumYum says hello to your kitty! Thanks for being here! Lisa
@vincepeterson2834
@vincepeterson2834 5 лет назад
That is nice and simple.
@ilariatraverso898
@ilariatraverso898 2 месяца назад
This Is such a complete and beautiful recipe, it's soooo well explained!! I'm looking forward to find the ingredients, and give It a try!😊
@Cheese52
@Cheese52 2 месяца назад
Thank you! I hope you love it!
@kathysly1344
@kathysly1344 3 года назад
Amazing thank you so much. We eat alot of feta and it is costly so now i will give this a try. Fingers crossed.
@Cheese52
@Cheese52 3 года назад
It's a fool proof recipe. 😊 Enjoy! Happy cheesemaking!
@tahirhodaj9549
@tahirhodaj9549 3 года назад
a year ago I have seen your video I have made so far 70kg of cheese I’am really happy. Thanks again
@Cheese52
@Cheese52 3 года назад
Wow! That's a lot of cheese!! Fantastic! So glad you found the channel :). Here's to many more years of cheesemaking!
@hildachacon001
@hildachacon001 4 года назад
Thanks for the videos and love love da kitty!!
@Cheese52
@Cheese52 4 года назад
High paw from YumYum!🐾
@brycechase7362
@brycechase7362 5 лет назад
I love feta almost as much as I love this channel! Keep up the great work!
@Cheese52
@Cheese52 5 лет назад
Thank you, super fan!
@slchefarts2450
@slchefarts2450 4 года назад
me too
@Cheese52
@Cheese52 4 года назад
@@slchefarts2450 Thanks so much!!
@Yin-Yang-444
@Yin-Yang-444 3 года назад
Feta cheese is made by people mashing it with their feet in buckets. That's why it smells like feet because it was made by feet. Not everybody knows but still eat it. To work at the Feta Cheese factory it is required to have stinky feet if you want to make Feta Cheese at the assembly Cheese bucket line. Experience not required but if you have athletes foot then you will get hired a lot quicker then someone who doesn't.
@ariyahali6057
@ariyahali6057 3 года назад
I love feta too I love it as much as anything in the world I even love feta on my pasta
@aliciaarden2019
@aliciaarden2019 4 года назад
Hey Lisa, I tried this method yesterday and the cheese came out FANTASTIC! I can't thank you enough; you deserve full credits for it because I have been making and somewhat failing Feta for last 2 years, and this time only the cheese came out perfect, the pieces can be cut and they don't break off or melt in the brine. Right now I'm aging them for 72 hours. Can you give me an email address where I can send you the pictures? I couldn't find any in the description box.
@Cheese52
@Cheese52 4 года назад
Woot woot!! Congratulations! And yes, I'd love to see pictures! You can email me at lisa@cheese52.com
@gordonnlavi7147
@gordonnlavi7147 2 года назад
Hello to the expert cheese woman it's beenA long time I didn't heard from you finally you send me feedback and this is very nice it's Pleasant to watch you make the cheese I think you the only one in the country know how to do it all the other make believe I wish you happy holiday and I see you soon God bless
@Cheese52
@Cheese52 2 года назад
Hello! Yes, I am back and you can look for more content in the New Year. Thank you for your lovely feedback. 🙏
@chrismorse2096
@chrismorse2096 Год назад
My God I love feta cheese! Awesome recipe! Thanks for sharing your experiences!
@Cheese52
@Cheese52 Год назад
Hi Chris! My pleasure. So glad you found the channel! Lisa
@gordonnlavi7147
@gordonnlavi7147 3 года назад
Hello lady long time non see .I've been trying, to kept easy recipe from your video. obviously too complicated for me and I don't think I can make but it at least I enjoy from your job making a cheese, and I guess I have to force myself to be satisfied only from watching you making the cheese ...thank you dear lady,,, and God bless see you next time set
@unclebishoppeskitchen5838
@unclebishoppeskitchen5838 3 года назад
I like your videos. I like your cat yum yum. I've been thinking about letting my cat be the taste tester for my videos, but now I feel like I'm a copy cat. LoL.
@slchefarts2450
@slchefarts2450 4 года назад
I'm really love you channel
@Cheese52
@Cheese52 4 года назад
Thank you so much!🙏
@kwan9303
@kwan9303 5 лет назад
Wow! Wonderful yummy recipe.
@kwan9303
@kwan9303 5 лет назад
Just subbed # 244 Please stay connected.
@Cheese52
@Cheese52 5 лет назад
Thank you!
@upuldhanushkagajanayake2719
@upuldhanushkagajanayake2719 5 лет назад
What a nice work keep going
@Cheese52
@Cheese52 5 лет назад
Such encouraging words. Thank you!! Lisa
@allierod1366
@allierod1366 2 года назад
You are a genius!! 💥💫
@Cheese52
@Cheese52 2 года назад
Oh goodness, I don't know about that.😊 I just try to explain things as clearly as I can so others can follow along. Thank you for your kind words 🙏
@davidhickenbottom6574
@davidhickenbottom6574 2 года назад
Very cool.
@Cheese52
@Cheese52 2 года назад
Thanks!
@madhousenetwork
@madhousenetwork 11 месяцев назад
Wow. In India good Feta cheese is hard to get like the UK. Never knew Feta can be made from cow's milk too. Definitely going to try this one as I just love Feta cheese. subscribed!
@Cheese52
@Cheese52 11 месяцев назад
I'm so glad you found us. Welcome to the channel, cheese friend! Lisa
@madhousenetwork
@madhousenetwork 11 месяцев назад
@@Cheese52Thank you Lisa. I think will have a good time trying out your cheese
@theodoramichalis
@theodoramichalis 2 года назад
Perfect 👌🇬🇷
@kitsilanocat
@kitsilanocat Год назад
Just made this cheese and it turned out great! I read that feta is usually aged and dried for several days before brining. So instead I salted and flipped the cheese daily for 5 days to remove the whey and prevent bacterial growth then covered it with a clean dish towel. The texture is great, and though a bit salty now, I'd imagine the cheese and brine will equalize their salt concentrations in a few days.
@Cheese52
@Cheese52 Год назад
Nice work! I am so glad you made this one and I'm sure it can benefit from a few extra days of aging. You are right, the cheese and brine will equalize in a few days, however if you find it still too salty you can soak it in some milk, or water with a little cal chloride and vinegar to pull out some of the salt. I think salads with homemade Feta are in your future! Lisa
@kitsilanocat
@kitsilanocat Год назад
@@Cheese52 thank you for the tip! You're a wealth of knowledge and your videos are always the best!
@PCNAF09
@PCNAF09 4 года назад
Just put my batch in the brine! Can’t wait to try. My first attempt with a different recipe came out like salty mozzarella! This time I used raw cows milk and the curds were super firm!
@Cheese52
@Cheese52 4 года назад
This is great news! It really is a pretty fool proof recipe- hope it turns out as expected!
@PCNAF09
@PCNAF09 4 года назад
Cheese52 I tasted it and it’s amazing. I used raw cows milk. Working on getting goats milk to try
@Cheese52
@Cheese52 4 года назад
@@PCNAF09 Success! I am glad it is as you has hoped. Trying it with goat's milk will be fun! You can omit the lipase when you do, to see how you like the natural flavor of traditional goat's milk Feta. Congratulations on your success! Lisa
@PCNAF09
@PCNAF09 4 года назад
Cheese52 can you send what I would need to use for 3 gallons. I would like to maximize my output and I can fit one more gallon in my pot
@Cheese52
@Cheese52 4 года назад
@@PCNAF09 Hi Nicolas! The recipe is for 2 gallons, so if you would like to produce a 3 gallon batch, you would need to increase the rest of the ingredients by 50%. For example 1/4 tsp of culture would be increased to 3/8 tsp. The only ingredient that would not need to be increased is the water used for dilution of the lipase, cal chlor and the rennet. 1/4 cup is sufficient to handle the increase of the ingredients. Hope that helps. Happy cheesemaking! Lis
@777berea
@777berea 3 года назад
Great video. I'm just starting out making homemade cheese, so please forgive my ignorance. After the milk comes to temperature, are you shutting off the burner, or are you keeping it on? Your not covering the pot with the burner on, right? I'm assuming your bringing the milk to temperature, then shutting the burner off?
@Cheese52
@Cheese52 3 года назад
Hi Steve, Welcome to the channel! Yes, the burner gets shut off, great question! Have fun and happy cheesemaking! Lisa
@LassesFoodAndBarbecue
@LassesFoodAndBarbecue 5 лет назад
Very cool. This looks comparatively easy.
@Cheese52
@Cheese52 5 лет назад
It is! Are you going to give it a try?😉
@LassesFoodAndBarbecue
@LassesFoodAndBarbecue 5 лет назад
Cheese52 if i can find everything i will :)
@Cheese52
@Cheese52 5 лет назад
@@LassesFoodAndBarbecue Gotcha covered, Lasse! I put links in the description box for everything I used in the video. Take a look!
@LassesFoodAndBarbecue
@LassesFoodAndBarbecue 5 лет назад
Cheese52 thank you. Will check the links to see what i can order. Many things will not ship to Sweden, but i should be able to find those here somewhere. Cheese is made here also so :)
@Cheese52
@Cheese52 5 лет назад
Try beer making stores if you have them. Some times they carry cheesemaking supplies. I am so spoiled being able to order any thing I want... Hope you find what you need!
@nateloker93
@nateloker93 2 года назад
Hi Lis, what determines the texture/firmness of the feta? Sometimes when I make it the feta turns out a little too soft. Thanks, Nate
@Cheese52
@Cheese52 2 года назад
Hi Nate, Cooking temperature and stirring frequency control curd moisture. Length of time at the hanging stage can play a part as well. The dry salt stage pulls moisture out of the curd. Small changes in any one of these factors can help you to produce a firmer curd. Hope that helps! Lisa
@CurrentElectrical
@CurrentElectrical 3 года назад
Protein done right! Thank you. :D
@Cheese52
@Cheese52 3 года назад
I couldn't agree more! Glad you enjoy the channel. Welcome, cheese friend!
@jaimeparker72
@jaimeparker72 4 года назад
Hi Lisa, I bought some Renet off Amazon’s grocery page. How long is it good for if I’ve kept it in the fridge?
@Cheese52
@Cheese52 4 года назад
Hi Jaime! A long time. I've had rennet in the fridge for over a year. If you are concerned about it's viability, you could always test it- Here's how to go about it- Heat a cup of milk to 90F. Take 1/4 tsp or 1/4 tablet of rennet and dilute it in 1/2 cup of non chlorinated water. Take 2 tsp of the rennet mixture and add it to the warm milk. Stir for about 30 seconds. The milk should coagulate (create a firm curd) within 6 minutes. If you dont see a curd forming, the rennet isn't viable. Hope that helps! Lisa
@kathygoding5245
@kathygoding5245 4 года назад
Great video but I would like more info on how long you keep it in the brine and why the calcium chloride?
@Cheese52
@Cheese52 4 года назад
Hi Kathy, I'm glad you enjoyed the video! Great questions.You can keep the feta submerged in the brine, in the refrigerator for several months. Adding the calcium chloride to the brine helps to keep the calcium from leaching out of the cheese, and helps to prevent it from becoming slimy. Hope that helps. Happy cheesemaking! Lisa
@sheyalovely9504
@sheyalovely9504 3 года назад
Morning. Won't the feta that are above the water got molded? Or do we have to turn them occasionally?
@Cheese52
@Cheese52 3 года назад
Possibly. But at 8-12% brine solution, the cheeses shouldn't float. That usually happens at 18% ( saturation point) It if does happen, an inverted bowl with a little weight in it would help keep the cheese pieces below the surface.
@ArrogantBaSStard
@ArrogantBaSStard 4 года назад
Hello! While setting the curd, my milk “broke”. It separated, curdled, and did not set a curd. I going to start over, but can the separated milk be used for something else? Ricotta, or anything else? Thanks!
@Cheese52
@Cheese52 4 года назад
The curds shattered. Too bad! 😪 Try to hang it anyway in butter muslin or 90 weave cheese cloth. You may end up with a ricotta or cream cheese. If you used lipase the flavor will have a nice tang to it. Next time suggestions for setting a better curd: 1/try a new milk brand . 2/ Before the cut -wait another 10 to 15 minutes to set a better curd. 3/ wait a little longer to stir after the curd is cut to help "set" the curd cubes. 4/ Be super slow and gentle with the stir. Try to take the stir stokes slowly from the edges into the middle. Hope you are able to salvage something from the shattered curds. If you end up with a firm mass after the 12 hour hang, try to complete the steps in the recipe to see if you can coax out some Feta. Good luck! Lisa
@ArrogantBaSStard
@ArrogantBaSStard 4 года назад
Cheese52 thank you so much! I think I heated it up too fast. I want paying attention and it quickly went up 10 degrees over target temp.
@Cheese52
@Cheese52 4 года назад
@@ArrogantBaSStard That could have done it. I've been there. Better luck next time!
@ktgg1582
@ktgg1582 3 года назад
Hello .if I use pasteurized milk ( boiled at 90 c) add calcium chloride .and culture mesophlic can I get good cheese like feta . cheddar .--. thank you .
@ibrahimbader
@ibrahimbader 3 года назад
hi, thank u for the video, very helpful 😊 what can we substitute for lipase? will yogurt give the same result?
@Cheese52
@Cheese52 3 года назад
Hmmm. I don't know of a substitute for lipase. You could do without it, or you could use goat/ sheep milk to achieve the tangy flavor.
@ibrahimbader
@ibrahimbader 3 года назад
@@Cheese52 thanks a lot 💞
@gokhanaya
@gokhanaya 4 года назад
Very nice video, thanks for your efforts in showing us all these.. but could you tell us where can we buy all these enzymes and solutions? Which stores carry these?? Best..
@Cheese52
@Cheese52 4 года назад
The solutions, cultures and equipment are purchased online by many, if not most cheese makers. I included links in the description box (affiliate links) so you can have more information about these items. Occasionally I see rennet and cultures available in beer making stores and some long term food storage stores. You might want to see if those types of stores are available in your area. Thank you so much for watching, I am glad you enjoy the tutorials. Good luck with your ingredient search and happy cheese making! Best, Lisa
@rachelbeto8444
@rachelbeto8444 3 года назад
I am going to make this tomorrow. By the way, I love your videos and find them easy to follow. My question is at 1:44 in your video, you say cover and let sit for 1 hour. Then you say it's important to maintain an 86° for 2 hours, 40 minutes. Cover w/towel to keep that temp. So, am I going to let it sit for 3 hours, 40 minutes? If not, what am I going to do after letting sit for that first 1 hour? Thank-you!
@Cheese52
@Cheese52 3 года назад
Hi Rachel, The advice to is to let you know that there is a long period of time for you to keep the curds at a steady temperature. This recipe doesn't increase the temperature once the 86F is reached. Here's how the 2 hour and 40 minute time breaks down: Acidify for 1 hour Coagulate for 1 hour Stir for 20 minutes twice, which is 40 minutes. So to your question, after the milk is acidifed, you would continue to the coagulation step. Check the temp at that time. If it dropped, do what you need to do to get it back to 86F. Hope that helps. Happy cheesemaking! Lisa
@ktgg1582
@ktgg1582 3 года назад
Hello .if i want to brine feta in whey solution i have to boil the whey ?? or no need? thank you.
@Cheese52
@Cheese52 3 года назад
No need to boil the whey.
@Ann-wr5xg
@Ann-wr5xg 3 года назад
Hey :) is really hard to get non idolized salt here. Would it be ok to use idolized salt for this recipe?
@Cheese52
@Cheese52 3 года назад
Can you get sea salt? It's non- iodized. Non-iodized salt is best because iodine kills bacteria- and you need good bacteria to make cheese. That being said, if there is no other option, give it a try with what you have. There may be some flavor differences, or not- it will be a fun experiment for you to see how it turns out. Happy cheesemaking! Lisa
@zahraanvari4249
@zahraanvari4249 Год назад
Hi cani use water of cheese how I can do it thanks
@saeedzafar9669
@saeedzafar9669 4 года назад
Amazing very nice
@Cheese52
@Cheese52 4 года назад
Thanks a lot!
@kellyfanello6716
@kellyfanello6716 2 года назад
What and where do your order your products, what rennet do u use sorry still gathering my ingredients
@Cheese52
@Cheese52 2 года назад
Oh thanks! Links to the ingredients and equipment can be found in the description box. Thanks for watching!
@cozidon163
@cozidon163 4 года назад
Hi! Great video, but I can't get a hold of lipase what can I use as a substitute ?
@Cheese52
@Cheese52 4 года назад
Hi ! There is no substitute for lipase. If you have goats milk, you will achieve the tangy flavor without it. Lipase is an enzyme used to attain the tangy flavor of goats milk if cows milk is used in cheese making. You can also omit this ingredient all together, even if cows milk is used. It just won't be as tangy. Most cheesemakers order their supplies online. There are links ( affiliate links) in the description box so you can get a better look.
@cozidon163
@cozidon163 4 года назад
@@Cheese52 I will definitely use goats milk then, Thank you so much!!
@Cheese52
@Cheese52 4 года назад
@@cozidon163 Perfect!
@TheOnlineGlowZA
@TheOnlineGlowZA 3 года назад
I love her voice!!
@Cheese52
@Cheese52 3 года назад
Thanks for that sweet feedback!
@youssefjardali128
@youssefjardali128 4 года назад
Hai .i like your presentation. Can i use raw milk to make fetta ?? If yes ; do i have to boil chees before eating ?
@Cheese52
@Cheese52 4 года назад
Hi Youssef, This is a very good question. I recommend using pasteurized milk for cheesemaking to avoid food borne illnesses. Some people use raw milk to make cheese, especially for cheeses aged over 60 days. This cheese (Feta) is considered a fresh cheese, so it is recommended to pasteurize the milk before you make it. That being said, some folks use raw milk for fresh cheeses- if they trust the dairy sanitization, and their own process as well. Sanitization is the key. Boiling Feta will result in a mess😱 but Halloumi uses a process that poaches the cheese for an hour at about 180F and the result is a delicious cheese you can fry. Hope that helps. Happy cheesemaking!
@sinfashion0
@sinfashion0 3 месяца назад
Thank you for the video. Are all those additive natural? Can you do with cider vinegar?
@Cheese52
@Cheese52 3 месяца назад
Hello, Lily! Welcome to the channel, and I am so glad you enjoyed the video! Question 1. Yes, all of the ingredients are natural. Here is an explanation of each ingredient used in the recipe. Lipase: An enzyme is naturally found in milk. Pasteurization deactivates it, and cows milk has less than sheep or goat milk. Adding lipase helps to create the classic tangy flavor of Feta. Calcium chloride: A form of salt. Added to replace the calcium that precipitated (fell out, like rain) during pasteurization. It helps the milk set a better curd. Cultures: Are freeze-dried bacteria. All natural. Rennet: I use animal rennet, which is made from the stomach of a young dairy animal. Non-iodized salt: I use sea salt. Question 2. Unfortunately, acid can not be used to make Feta. This recipe relies on cultures and rennet to create the curd, not acid, and some use it to Make Mozzarella, although it is a different product than rennet set Mozzarella. I think rennet provides much better texture and flavor. Vinegar can be used to make cheeses such as Ricotta and Paneer. You can purchase the ingredients in the recipe through my website, www.cheese52.com! Look for the "ingredients" tab. I hope this helps. Happy cheesemaking! Lisa
@cindycristini9079
@cindycristini9079 3 года назад
We love feta cheese and I think this will be my next adventure. I have the lipase in my Amazon cart for purchase on next order. I do have a question though after watching this video. So, at the very end you put the cheese into the "brine". And, that was the end of the video. But, when I've seen feta cheese in the store it isn't in brine. So, you store the cheese in the frig in that brine? What do you do with it then to prepare it for use like in salads etc? Also, do I need to find a dairy that sells pasteurized (but not homogenized) milk or can I use regular (not ultra) whole milk from the grocery? Sorry if this sounds really stupid. I just haven't had any experience in making cheeses at all and I'm stretching my comfort zone but enjoying the journey!
@Cheese52
@Cheese52 3 года назад
Hi Cindy, These are great questions. Yes, I store the cheese in the brine- and these days I add a tsp of white vinegar and a tsp of calcium chloride to it so the Feta doesn't get slimey. It lasts for months in the refrigerator that way. When you are ready to consume it, take it out of the brine and pat it down with a paper towel. This recipe is at the perfect salt level for my tastes. If you want it less salty you could drop the percentage level by 1 or 2%. If you feel it was too salty out of the brine, let the cheese soak in milk for up to 1 hour. That will reduce the salt level. I crumble the chunks with a fork and add them to salads. Yes, regular grocery milk can be used, you may need to wait an extra 10 minutes or so to get a stronger curd. When you are first stirring, stir very very gently, top to bottom, to avoid shattering the curds. Just make sure the milk is not UHT or ultra pasteurized, it doesn't work for cheeses made with rennet. Are you in the US? I've found that Costco, Dairygold and Dairy pure brands work well. This is exciting! Welcome to the world of cheesemaking! Lisa
@Cheese52
@Cheese52 4 года назад
Many viewers ask where to find the equipment and ingredients to make cheese. I use New England Cheesemaking Company. Here is their link (affiliate link, which means I make a commission if you purchase) cheesemaking.com?aff-35 Happy cheesemaking! Lisa
@ahmedking6881
@ahmedking6881 4 года назад
We zlove fetaaa cheeeeeeeese
@ahmedking6881
@ahmedking6881 4 года назад
📀📀📀💿💿📼
@Cheese52
@Cheese52 4 года назад
@@ahmedking6881 Meee tooo!
@johnbiegert3175
@johnbiegert3175 4 года назад
Hi Lisa, one more question about two 5 minute very gentle mixing. 5 minute mixing is a quite long time, and I am afraid, at the end, it would be mixed like a soup. That makes me a bit nervous. Should I err on the side of less mixing? What would be worse, more mixing than needed or less mixing that needed? What does gentle mixing mean? Just being very slow, or is there a tecnique involved as well? BTW, I have realized I have made quite a lot spelling mistakes in my previous post. Sorry about that.
@Cheese52
@Cheese52 4 года назад
Hi John, that's a great question. For each 5 minute stir, slowly move the spoon from the bottom of the pot to the to the top. It's a little like carefully folding cake batter. Slow and gentle, bottom to top. That's the cheese maker's stir. These days we all type with our thumbs. I am correcting typos all the time too😉 Hope that helps! Lisa
@joditassinari1780
@joditassinari1780 2 года назад
Hey great video!!! just put the cheese into the brine! how long do i keep it in the brine until i can eat it?
@Cheese52
@Cheese52 2 года назад
Hi Jodi, Thanks! You can eat it right away. Enjoy! Lisa
@debrasamaha3896
@debrasamaha3896 2 года назад
How long will the feta cheese last in the brine solution? Great video I’m thinking of making cheese also
@Cheese52
@Cheese52 2 года назад
Hi Debra, Feta can last for several months in brine, sored in the refrigerator. I sometimes vacuum seal and that works well too. Some of my cheesemaking friends vacuum seal their Feta and freeze it. It will slightly affect the texture -crumbly- which is fine, because it's Feta! This recipe is a great place to start. It's easy, economical, and your family will love it! Happy cheesemaking, Lisa
@Gamzesue
@Gamzesue Год назад
thank you
@Cheese52
@Cheese52 Год назад
My pleasure!
@marcosfuenmayorboscan
@marcosfuenmayorboscan Год назад
El cloruro de calcio es una sal que la he visto en polvo, tu lo usas liquido, que concentracion tiene ese cloruro de calcio liquido?
@Cheese52
@Cheese52 Год назад
The concentration of the liquid calcium chloride I use is 30%.
@royj9954
@royj9954 4 года назад
Me too! 😘
@johnbiegert3175
@johnbiegert3175 4 года назад
Hi Lisa. Great video and instructions. A close friend of mine followed your instructions, and he said that the cheese turned out to be very close to Ezine cheese, a top notch white expensive cheese in Turkey. I will be making my own batch once my order for supplies arrive. A question though: We buy our drinking milk from an Amish family. It is the best raw milk ever possible, but we boil that milk before we drink. I have heard that boiling the milk is not good for cheese making, but I find the pasterization at home a quite difficult process. Could you comment on followings: a) Will store bought pasterized milk make as good cheese as buying raw milk and pasterizing at home? b) Can people really be successful at pasterizing their own raw milk at home? c) What would happen if I try to follow recipe with a boiled milk (and then cooled down to 86 deg F)? Will boiling really destroy the cheese making? d) Most milk sold in stores are pasterized and homogenized. Where can I buy milh that is pasterized but not homogenized. e) Some places (like Aldi and Walmart) sell the milk dirt cheap as compared to others. Will the chesse quality matter a lot if I make the cheese from those cheap milk? Thanks in advance for your reply. By the way, I wathed your youtube videa with my 3 year old grand daughter. She was mesmerized by random appearaces of yum yum. Thank you for bringing some humor to the video.
@Cheese52
@Cheese52 4 года назад
Hi John, Goodness, that is high praise for this recipe. So glad your friend is thrilled with the result! Let's answer your questions regarding milk: There's a saying in cheesemaking. "Better milk makes better cheese". If you have access to farm fresh milk you are fortunate! It can be pasteurized at home- Carefully sanitize/ sterilize your equipment, then heat the milk at 145F for 30 minutes or 161F for 15 seconds. Plunge the pan of milk into an ice bath in the sink- you'll want to get the milk cooled as quickly as possible. Boiling will ultra pasteurize the milk, and kill the culture you want, so it's not suitable for cheesemaking. I get my un homogenized milk at a local natural grocers store, but sometimes I pick it up at the storefront of the local dairy. Grocery milk is fine to use too, just stay away from organic, it's ultra pasteurized so it it can handle the transportation/ shelf time. I find that dairy gold or dairy pure brands work well for me, and other cheesemaker friends have had success with Costco brands. The cat decided to be in the videos all on her own, I tried to keep her in a spare bedroom while I videod the first recipe- she made such a ruckus during the shoot that I just let her out and do her thing. A star was born- and she's been in every video to date:) Si glad she could entertain your granddaughter while you enjoyed the video together. Happy cheesemaking from me,👩‍🍳 and high paw from YumYum!🐾 Lisa
@ibrahimbader
@ibrahimbader 3 года назад
looks wonderful, thank u... What is lipase, is there alternative for it? Can we use yogurt as culture? 😊
@Cheese52
@Cheese52 3 года назад
Lipase is an enzyme found in raw milk, so it really doesn't have a substitute. There is information in the description box about what is is and where to order it. It isn't necessary, but is does give that characteristic tangy feta flavor. Yogurt is a thermophilic culture, and this recipe calls for mesophilic culture. You can also find out where to order online in the description box. You could try cultured buttermilk ( it's a mesophiliic) from the grocery at 1/4 cup per gallon of milk. Hope that helps. Happy cheesemaking!
@ibrahimbader
@ibrahimbader 3 года назад
@@Cheese52 hi, thank u so much for the reply & clarification, it's very helpful for sure... I make my own buttermilk from homemade yogurt, but I ll try to find a commercial buttermilk, thanx again 🙏🙏💕
@jambar0201
@jambar0201 4 года назад
Dear lady I new in your channel I love it Where I live can't find non iode salt can I use table salt thanks 🙏
@Cheese52
@Cheese52 4 года назад
Hello! I'm so glad you found the channel. Table salt in my country is almost always iodized- and iodized salt wint work for cheesemaking. Sea salt or pickling salt is os non iodized. Hopefully you can find it. Thanks for watching!😀
@joulandahabib6730
@joulandahabib6730 3 года назад
Do you know if you can use butter milk or yogurt for the culture and powdered milk is ok
@Cheese52
@Cheese52 3 года назад
Cheese can be made from powdered milk, but it is tricky to get it right. It may take some practice and trying a few brands. Definitely use whole milk powder, not low or non fat. Cultured buttermilk can be substituted for mesophiliic culture at 1/4 cup (60 ml) per gallon (4 litres) Hope that helps. Happy cheesemaking!
@joulandahabib6730
@joulandahabib6730 3 года назад
@@Cheese52 thanks for your help ❤️
@sommetbleu
@sommetbleu 4 года назад
Is this a salty cheese? Will it require soaking in milk to remove the excess salt?
@Cheese52
@Cheese52 4 года назад
It is a salty cheese. If you find it too salty, you can soak it in milk for about 1/2 hour, dry it off with a paper towel and enjoy. You could also reduce the salt percentage in the brine. Typical brine percentage for Feta is between 9 and 12%. Hope that helps!
@neilcordeiro
@neilcordeiro Год назад
A very well explained recipe... thanks...when you kept it on your kitchen counter before brining it, what would be your room temperature??
@mhhawali3148
@mhhawali3148 Год назад
room temp is 25°C for any given household
@Cheese52
@Cheese52 Год назад
Hi Neil, Thank you so much! The temperature in my kitchen is about 68-72 F. These days I an recommending that brining takes place at about 50-55F as l ess bacteria can grow at that temperature. Hope that helps and happy cheesemaking!
@mahafatimah4691
@mahafatimah4691 4 года назад
Hi if I don't have lipase what can I use instead of its place
@Cheese52
@Cheese52 4 года назад
You can skip it. Ive done it, and it's very good! You could also add a little cultured buttermilk- maybe a 1/4 cup? to increase the tanginess of the cheese. Hope that helps!
@azarowlia1693
@azarowlia1693 3 месяца назад
Hi Thanks for good feta cheese recipe .i have problem when I keep it in brine solution my cheese becoming slimy Please advise me. Thanks
@Cheese52
@Cheese52 3 месяца назад
Hello! I am so glad you are enjoying the recipe! Typically there are two issues that can happen with storage brine: 1. Cloudy brine 2. Slimy brine and slimy cheese. Cloudy brine is a result of the calcium in the cheese leaching into the brine. It happens by osmosis. If there is less calcium in the brine than in the cheese, it will migrate to the brine. This can be prevented by adding calcium chloride to the brine. Slimy brine and cheese is a result of the pH in the brine being higher than the cheese. The brine will look slippery, and the cheese will look slimy at the edges, or sometimes, as is the case with Feta, it will look like it is "melting" into the brine. This can be prevented by increasing the acidity of the brine with the addition of vinegar. My brine recipe is designed to combat both defects. Storage brine recipes range in the 8-12% salt range. Here is my recipe for a 10% storage brine: 1/2 gallon (2 L) non-chlorinated water 6 oz (170 g) non-iodized salt 1 Tbsp + 1 tsp (20 ml) white vinegar 1 tsp (5 ml) liquid calcium chloride. If you are still experiencing sliminess in the brine, try adding an additional tsp of white vinegar on your next attempt. This information, and much, much more is detailed in my book, 'Confident Cheesemaking', available on my website at www.cheese52.com. I hope this helps, and happy cheesemaking! Lisa
@AKitchenAdvisor
@AKitchenAdvisor 5 лет назад
Thank you very much for detailed but still very easy to follow presentation. I have a couple of questions: 1) Could your explain the purpose of using lipase (it's a new ingredient for me)? 2) Would be the process of making cheese different If Feta is made from sheep or goat milk? Thanks a lot and HUGE respect!!! Best regards to YumYum:-)
@Cheese52
@Cheese52 5 лет назад
Hi! Great questions! Lipase is an enzyme that creates a stronger flavor in cheese. I like the way it creates the strong tangy flavor in this recipe. Goat's milk will produce a different flavor- I can only categorize it as "goaty" and it is naturally homogenized. It will need the addition of cal chloride to help create a firmer curd. After the cut, the curds may be softer than cow's milk so it may need longer for the curds to heal ( 10 min or so) before the stirring phase. I use a great reference "Home cheese making" by Ricki Carroll, there is a link in the description box (affiliate link) if you want to take a closer look. YumYum says "meow" to you!
@AKitchenAdvisor
@AKitchenAdvisor 5 лет назад
Thank you very much for thorough explanation. I will take a look at this link as we are planning to make feta. Good luck to you and your lovely channel!!! Cheers to YumYum:-)
@michaelougarezos8963
@michaelougarezos8963 4 года назад
the cheese Queen. Shame we are not friends close by.
@Cheese52
@Cheese52 4 года назад
Now I need a crown! Lol! Mhmm. These days, my cheese friends are scattered around the world. We will have to settle for sharing through the tutorials. Thanks for watching!
@mervateid5804
@mervateid5804 11 месяцев назад
Thank you. Where do you buy the additives
@Cheese52
@Cheese52 11 месяцев назад
I get my supplies from New England Cheesemaking Company. This is an affiliate link, which means I make a commission if you purchase: cheese52.com/Redirect.html
@ibrahimbader
@ibrahimbader 3 года назад
hi, thank u for the wonderful video, can UHT cow milk bought from grocery store be used to make feta.?
@Cheese52
@Cheese52 3 года назад
Unfortunately, no. UHT is not suitable for most cheeses, because the good bacteria needed to make cheese is dead( the temp used to pasteurize is too high. You can make cheeses like ricotta or question fresco and you can also make yogurt. These cheeses take the temos to over 180F during the cook phase. Read the label. Some milk in the refrigerator section is UHT, some are not. Glad you enjoyed the video!
@ibrahimbader
@ibrahimbader 3 года назад
@@Cheese52 hi, thank u so much for ur reply & the info. I found ultra pasturised non-UHT, I ll give it a try 😊 u r right about UHT for making yogurt, been making it for years 🙏🙏🌹
@ibrahimbader
@ibrahimbader 3 года назад
@@Cheese52 we tested UHT & raw milk, if you use culture, rennet and the calcium oxide, both will work with slight difference, you may need to wait a little more time for the curds to form (1-3 hrs depending on amount of rennet used) hope this helps 😊
@ktgg1582
@ktgg1582 4 года назад
When making f etta we put me so-- culture then we wait 1 hour to acidity milk ,so what level of pH should obtain ?? .so we increase or decrease 1 hour ;
@Cheese52
@Cheese52 3 года назад
Hi! I don't use a PH meter for this recipe, so I can't help you our on this one. Sorry :) I just know that this recipe is now a go to for many cheese makers because of it's simplicity and reliability.
@Blancaugartequiroz
@Blancaugartequiroz 11 месяцев назад
thnk you Lisa. i will try to make feta with goat milk. Is the same procedure? times of rennet, resting curd, temperatures and other things. Please dear Lisa
@Cheese52
@Cheese52 11 месяцев назад
Yes, everything remains the same, although you won't need lipase. Liase is added to give the cheese the tangy flavor that goat's milk imparts so you can leave it out. Happy cheesemaking! Lisa Lisa
@ArrogantBaSStard
@ArrogantBaSStard 4 года назад
Hi, my mesophilic culture packets are about 1/4 + 1/8 teaspoon. But the packet says it is good for “up to two gallons of milk”. Is it okay I add the whole packet, or do I need to only use the 1/4 teaspoon? Thank you!
@Cheese52
@Cheese52 4 года назад
You only need to add the 1/4 tsp. You can save the 1/8 th that is left for another cheesemaking session.
@ArrogantBaSStard
@ArrogantBaSStard 4 года назад
Cheese52 thank you! Will it hurt to add the whole packet?!
@Cheese52
@Cheese52 4 года назад
@@ArrogantBaSStard Nope!
@ArrogantBaSStard
@ArrogantBaSStard 4 года назад
Cheese52 thank you! And thank you for always answering questions! 😊
@Cheese52
@Cheese52 4 года назад
@@ArrogantBaSStard My pleasure. Happy cheesemaking!
@ktgg1582
@ktgg1582 3 года назад
HELLO .if i use pasteurized milk (boiled at 95 c) and add calcium chloride , meso phlic culture , and renet .;can i get good cheese like feta ; chedder ,gouda ,???, thank you .
@Cheese52
@Cheese52 3 года назад
No. 95C will ultra heat treated the milk. UHT milk cannot be made into these cheeses.
@naumyserem637
@naumyserem637 5 лет назад
I am very curious...can this cheese be made just naturally without adding those ingredients you used? Just adfing salt and leaving the milk to ferment naturally...my question
@Cheese52
@Cheese52 5 лет назад
Hi Naumy, Any time you are creating cheese you want to err on the side of caution. Adding the proper culture to pasteurized milk is important because you are leaving milk to sit in the danger zone temperature for a lengthy period of time. Without the proper culture, bad bacteria could take over and cause illness. That being said, you could try adding about 1/2 cup of yogurt in place of the culture for this recipe. The second ingredient necessary to make this cheese is rennett. It's the ingredient needed to create the curd mass. Hope that helps, Lisa
@roycefaina1438
@roycefaina1438 4 года назад
My understanding from what I've read it's not just a bacteria that makes the cheese. 1) Milk was stored in the stomachs of animals that were processed for food. The inner linings of the stomachs contain 'rennet' and is still used as a source for it with the exception of vegetable rennet, which will curdle the milk. So rennet is needed. 2) Calcium chloride is needed when using most store bought milk because pasteurization, I believe, reduces the calcium content. Calcium is needed for firmer curds. 3) as stated by leaving the milk out in the open you'll more than likely spoil the milk making you sick from bad bacteria. Best to obtain books and watch videos by those in the know to learn how to do this safefly and effectively.
@DursBees
@DursBees 3 года назад
I have a few questions. How long does the feta stay in the brine before you can eat it? After the brine how should it be stored? Also how long does this stay good for?
@Cheese52
@Cheese52 3 года назад
Hi Jessica, The bine is a storage brine, so it is meant to store the cheese for a long period of time in the refrigerator. I have stored mine for up to 6 months. You can start to enjoy the cheese right after the 3 day salting phase.
@DursBees
@DursBees 3 года назад
Thank you so much for the reply. I have mine hanging now. I'll be salting it later tonight and then I'll store it in the brine. I can't wait. Thank you so much.
@Cheese52
@Cheese52 3 года назад
Awesome! I like my Feta salty, and the brine storage is perfect for that. If it is too salty for you could drop the brine salt percentage to about 8% or you could vac seal the individual pieces immediately after the 3 day salt step and store them in the fridge or freezer for up to a few months. The texture is a little softer, and not as crumbly as it would be in the brine but the taste is still great. Have fun, and enjoy your delicious cheese! Lisa
@dkeyyablo11
@dkeyyablo11 Год назад
Hi, I bought calcium chloride in powder form instead of liquid form. How do I measure that for your recipe. Thank you
@Cheese52
@Cheese52 Год назад
Hello, You can make a 30% calcium chloride solution with the powder, then use the liquid as stated in the recipe. Add 30g of calcium chloride powder to 70g of distilled water in a glass container. This will cause a reaction, so be sure to add the pellets to the water, not the other way around. Store the liquid in the fridge. Hope that helps! Lisa
@dianacoburn8269
@dianacoburn8269 3 года назад
how long do you leave the feta in the brine?
@Cheese52
@Cheese52 2 года назад
It can last for months in the brine.
@debbiemowatt79
@debbiemowatt79 2 года назад
When making the brine, how much salt in tablespoons? Or is that 6 ounces in weight? I know it’s a stupid question. My cheese turned out wonderful, just waiting to brine in a couple days. Your recipe is very easy to follow, thank you
@Cheese52
@Cheese52 2 года назад
Hi Debbie, I use weight measurements rather than volume measurements for brine to get an accurate brine percentage (fine salt and coarse salts have different volumes). If you don't have a scale, you could use 3/4 cup and get close to, + or - 10%. Hope that helps and happy cheesemaking! Lisa
@debbiemowatt79
@debbiemowatt79 2 года назад
@@Cheese52 thank you for your quick response, that helps a lot. Also you don’t say if you just mix it the water and salt or do you boil and cool it, then add the other ingredients just before you add the cheese.
@Cheese52
@Cheese52 2 года назад
@@debbiemowatt79 Prepare the brine before the cheese making process. Bring 1 gallon (4 L) of non-chlorinated water to a near boil, about 205 °F (96 °C). Add the salt calcium chloride and vinegar. Stir well until salt is dissolved. Let the brine cool to room temperature before adding the cheese.
@lizstocker8293
@lizstocker8293 Год назад
Can I use the filtered whey to make the brine? I know you can take whey to 85F or 90F and then filter any solids. Almost like making whey ricotta. Then add the salt, etc. The only drawback I see is that the cheese and brine would then be 2 different temperatures. Unless I took the brine out earlier. Would that work at all?
@Cheese52
@Cheese52 Год назад
Hi Liz, Yes, you can use the whey, and you won't need to add any calcium chloride or vinegar. Your instincts are correct. Make sure the cheese and the whey are the same temperature before putting them together. Happy cheesemaking! Lisa
@lizstocker8293
@lizstocker8293 Год назад
Thanks Lisa
@marcosfuenmayorboscan
@marcosfuenmayorboscan Год назад
Lipasa, que es? Es una encima? Donde se obtiene? Que concentracion tiene la Lipasa que usas?
@Cheese52
@Cheese52 Год назад
Lipase is an enzyme that, when added to cows milk can provide a tangy piquant flavor, to somewhat mimic that of goats milk. I use mild lipase and I provide information of where to get cheesemaking ingredients in the description boxes of the videos. Hope that helps!
@aurora_spirit44
@aurora_spirit44 3 года назад
Is there an enzyme missing from full cream that isn't in lactose free milk such as soy that I could possibly add or is using a lactose free milk okay without adding anything extra to it? Thank you 🙂
@Cheese52
@Cheese52 3 года назад
Sort of. Lactose free milk or soy cheeses can be made from any cheese recipe that does not contain rennet. This recipe has rennet, but other cheeses can be made. This includes fresh style cheeses such as; quark, ricotta and farmers cheese that are coagulated with acid such as vinegar or lemon juice. Hope that helps!
@aurora_spirit44
@aurora_spirit44 3 года назад
@@Cheese52 Thank you, this helps in being able to make this recipe. All the best 🙂
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