Hello, great receipe, but as a Greek I have to add that the real Greek Feta Cheese is made by 70% sheep's milk and 30 % goat's milk, with Mesophilic Culture, Calcium Chloride and Rennet, and after put out of the baskets, it is salted on the top first, let dry for one day, then salted at the bottom side, let again dry for one day, and after that you can put it in the brime. Out of the fridge for a week or two, so the PH goes low, then in the fridge. You can eat it after two months at least. Oh, and because in the brime the cheese tends to go up and over the brime , better put a reverse small plate over the cheese, to hold it into the brime, otherwise it goes funghy and destroyed
Many viewers ask me where to find the ingredients and equipment used in the recipes. I use New England Cheese Making Supply. You can browse the store here: (affiliate link-it means I make a small commission if you choose to purchase) cheesemaking.com?aff=35
@@whiteloverozwhite2575 Great question. I use calf's rennet. I put a link (affiliate link) in the description box so you can get a better look at the product :)
ok I made a second batch of cheese and it turned out great.I realize that a pot with a heavy metal bottom on it to hold the heat is crucial. In fact your video is the first video I have ever used and it actually turned out. Do you have a cheddar cheese video we can watch? I am so thankful to have found this one. You are in my bookmark favorites!
Hello Debbie, and welcome to the channel! Yes, a heavy bottomed pot can be beneficial for temperature control, when using a direct heat source, like electric or gas, as seen in my videos. There are some other methods to control heat- I outline the options in detail in my book, 'Confident Cheesemaking', available on Amazon (I make a commission if you purchase) amzn.to/3vlpWyr. It includes printed recipes for most of the recipes on the channel, as well. I am so glad you enjoy this recipe- its a fan favorite! and I am glad you found the Cheddar recipe. Again welcome, and happy cheesemaking! Lisa
Cheese looks amazing once again! Of course YumYum has to be in the video😄. My mom and i absolutely ADORE YumYum... s/he looks like a calico to me... got to go see what our cat, Puff, is doing... he’s meowing up a storm right now... 😅
Hi-ho all✨🤗✨. For the ‘flipping’ process, rather than flipping into your hands, just use a third slotted container. Flip directly into the third container, then flip the second cheese mass into the first container. You are less likely to break the cheese mass this way.
Hi Maria! So glad you enjoy the channel! Yes you can blend different animal milk together. Try it 50/50, without the lipase , and see how you like the flavor. If you are happy with the tanginess, that's great! If you'd like a little more of that piquant flavor, add a little lipase with the next batch. Happy cheesemaking! Lisa
Hi Blanca, Yes, this is a great recipe. If you are using raw milk, you don't need the calcium chloride. Pasteurized milk needs calcium chloride added because heat treatment causes the calcium to "fall" out of the milk. Calcium is needed to set a strong curd, which is why it has to be added back in. Hope that helps! Lis
I'm not sure if this was mentioned anywhere in the comments, but if I used cows milk for this, instead of goats milk, is it the same process and could I use regular homogenized/pasteurized milk? You are my go-to for all my cheese making. Love your videos!
Hi Rachel! So glad you enjoy the channel😀 Good question! Yes cow's milk can be used for this process, and yes, pasteurized/homogenized milk can be used. I have a second process you might also like to review- it involves hanging the curds instead of scooping them. Both processes make great cheese. See which one you prefer! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3sH7bf8H60I.html Happy cheesemaking! Lisa
Thank you so much for your videos! I loved especially the video of tuscan cheese in vine. Where did you study cheesemaking? Are there any books you could recommend, please.
Hello! I am so glad you enjoy the videos! I study cheesemaking at the University of Guelph in Ontario, Canada. My first book was Home Cheesemaking by Ricki Carroll. Hope that helps and happy cheesemaking! Lisa
You are definitely an expert & I wonder if you can show us how to make Norwegian brown cheese. This cheese is very expensive to buy on Amazon. With thanks.
It looks amazing, great job. Do you have a farm near you with sheep maybe? I love that you did a taste test, it kinda makes the viewers feel involved :D
Mhmm. That's what I need. I just haven't found a good connection yet. I am glad you enjoyed the taste test! I am trying to include them at the end of the videos now, even if I have to wait a few months. I think it's worth it to have the make and the test in the same vid. Thanks for watching!
You can! Water buffalo are excellent dairy animals, and their milk makes wonderful cheese. Buffalo milk is much higher in fat than cow's milk so the cheese is creamier, and the yield is better. Traditional Mozzarella in Italy is made with buffalo milk. Lisa
Great suggestion! I love Manchego. I don't have access to sheep's milk, though. I could do one with cow's milk- (which would be a Montasio) Thanks for the idea and thanks for watching!
How do I fix rubbery textured feta? My fresh goats milk feta doesn’t crumble well after storing in brine for a few days. Should I attempt to leave it out again for another 24 hours or so with more salt sprinkled on it dry? Not sure if it acidified enough. Is it too late? Your videos are so helpful! Thank you!
Hi! I am so glad you enjoy the videos! A rubbery texture may suggest that too much rennet was used. I use pasteurized milk, but my raw milk cheesemaking friends will often reduce the starter culture and the rennet by anywhere from 1/4th to 1/3rd of the recipe amount. This is because raw milk already has NSLAB (non starter lactic acid bacteria) which is contributing to the acidity and coagulation even before the starter and the rennet is added. It's hard to know how much bacteria is already there, so you will need to experiment with the reduction. For today's issue, you could remove it from the brine, pat it dry with a paper towel and dry salt it again. I'm not sure if it will result in a more crumbly texture than what you have, but I think it is worth a try. For the next batch, I suggest cutting the rennet down by 1/4th, leave the starter culture the same, and see if that makes a difference. Take good notes and experiment from there. Hope that helps! Lisa
You will not need the calcium chloride to help with coagulation, but you will need the cultured buttermilk or some form of active lactic acid culture. There is not enough lactic acid culture in raw milk to safely make cheese. Hope that helps! Lisa
Hello. Unfortunately, most of these additives are not available here in Egypt, but can I add a small part of this cheese to the milk before adding rennet, as it interacts with the milk and plays the role of these additives.
Not really. There is probably not enough culture alive to inoculate the next batch. You can do it with blue cheese though. You could also use cultured buttermilk for meso, and yogurt for thermophilic culture. Use 1/4 cup per gallon of milk. Hope that helps!
Thank you for this video. I’ve made feta with cow milk and plan to try goat. Two questions. Can I replace the buttermilk with Flora Danica? If so, any difference in the process? Also, roughly what temperature was your kitchen during this make? Mine is currently warmer than usual, mid to high 70s F.
Yes you can! Flora danica is a mesophilic culture like cultured buttermilk. It may produce small holes in the cheese because it is a gas forming culture as well. I usually use it for Havarti :) My kitchen is 76F in the summer. Hope that helps. Happy cheesemaking!
I have made both sheep and goat feta from my own goats and sheep. Every time the goat and sheep flavor was much to strong to be enjoyable. I used raw milk. Is this why it was too strong?
Hi Craig! This is a great question with a multi-faceted answer. I'm sorry your Feta is coming out too strong for you! I know many cheesemakers who use raw milk for their cheesemaking and they experience positive flavor results. Here are some variables to consider: 1. Animal breed. Different breeds produce varying flavors of milk. I know that Alpine and Nubian goat and East Friesan sheep breeds are great options for cheesemaking especially with respect to their fat content, but many find their milk is very palatable as well. 2. Milk freshness. Freshness affects flavor. The sooner raw milk is used, the better. 3. Natural enzymes. Lipase is present in dairy products, and although there is actually less lipase in goat milk vs cow's milk, the enzyme activity varies considerably. These enzymes affect flavor big time. As a result, the flavor can change considerably in as little as 24 hours. Caproic acid in goat's milk is also a contributing factor to a "goaty" flavor. 3. Time of year. Flavor of milk products changes with the animal lactic cycle. 4. Type of feed. Different grains and grasses contribute to the flavor profile. 5. Process hygiene. The tiniest change in hygiene with collection protocols can affect flavor. You may be comparing your experience to store-bought Feta, which in the US is often made with cow's milk, and that product is much milder in flavor. Many cow's milk recipes actually add lipase to simulate the tangy flavor that goat's milk can present. I'm sure you want to go from "barnyard unpleasant" to "agreeable tangy". I hope this discussion of flavor variants in sheep and goat's milk is of help. Good luck with your next batch and happy cheesemaking! Lisa
Do you mean as a culture replacement? Yogurt contains thermophilic culture.bThis recipe uses a mesophilic culture. Cultured buttermilk can be used as a replacement for mesophilic culture. Use 1/4 cup (60 ml) for 1 gallon ( 4 L) of milk. Hope that helps and happy cheesemaking! Lisa
@victoriasakkidis7248 Sure. You have a couple of choices. You could use yogurt in buttermilk and see how it goes. It will alter the flavor and texture of the recipe, but that may not be a bad thing. Alternatively, you could use powdered mesophilic culture to replace the buttermilk. Use 1/4 tsp per gallon (4 L). Lisa
Thank you that does help a lot for a cheese making kit for Christmas super excited to start just need to work out how to use rennet tablets instead of liquid lol
@@robynstanton2570 Hi Robyn, For most tablets, you should use 1/4 tablet as a substitute for 1/4 tsp liquid rennet, for 1 gallon (4 L) of milk, unless they are Walcoren tablets, in which case you would use 1 tablet for 1 gallon of milk. You may want to do a little google searching with the brand name for more information. Hope that helps. Welcome to cheesemaking! I'm here to help! Lisa
Awesome thank you for your help it's greatly appreciated definitely starting on feta as I have plenty of goats milk going to take some time to build up my cows milk to do other cheeses.
I’ve only recently started Cheese making so firstly, many thanks from Scotland for your helpful videos. The one thing I’m always wondering though is how to keep temperatures consistent over long periods of time? How much room is there for error? Eg if it dropped to 82 degrees would that matter? If it is important then what is the best way to gently get it back to temperature? Many thanks.
Hello Scottish cheese friend! The cool thing about milk is that it holds it's temperature pretty well, so it takes longer than you think for it to drop. You can use the towel method to help it stay at temp, or a bain marie ( hot water bath in the sink) method. If the temp drops, just heat back up to the target temp. (But not during the coagulation stage- you can't stir it while it is coagulating) hope that helps, and happy cheese making! PS- I hope to visit Scotland one day- any sight seeing tips? :)
Hi Debbie, Oh, that can be frustrating. There are several reasons why your mi.lk did not coagulate. I am not sure if raw milk was used or if purchased milk was used. I am assuming it was goat's milk because of the recipe you are using. (although cow, sheep, or buffalo molk would work fine too) Here are a few reasons molk doesn't coagulate: 1. Ultra pasteurized milk won't set a curd in rennet set cheeses like this one. Pasteurized goat's milk is almost always ultra pasteurized, so if you purchased it from the store, that may be a reason. Check the container to see if it contains the words ultra heat-treated, ultra pasteurized, UHT, or UP. 2. The rennet may be past its expiration date. 3. The milk was too warm or too cold during the coagulation step. Rennet does its best work at 86 - 90F. 4. The rennet was mixed into the diluted water too early before it was added to the milk. It's always best to dilute the rennet just before it is added to the milk. 5. Calcium chloride wasn't used for pasteurized milk. It's necessary to set a good curd for heat treated milk. (Pasteurization is different than Ultra Pasteurization. ) I hope this helps you troubleshoot why your curds didn't set a curd. Try again. You can do this! Lisa
Oh, a nice channel, but is it necessary to leave the feta cheese for months in order to get the result that I got? I do not expect that my curiosity will allow me to ignore it🥲
No need, Feta can be enjoyed as soon as it is made. It can, however, be stored in the refrigerator for a few months, if it lasts that long! So glad you enjoy the channel! Lisa
@@Cheese52 I followed the recipe exactly but doubled the amount of salt to my liking and the result was amazing. I couldn't believe her beauty 😍 Thanks Lisa😘
