How to Make Real Greek Feta

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I was lucky enough to get my hands on some Ewes milk to make this feta using a traditional Greek recipe. Thanks go out to Graham Strong for sending me some Ewes milk to experiment with!
Please help contribute to translations and subtitles for this video: www.youtube.com...
Ingredients
3.5 litres (3.5 qt) Ewes' Milk
1 litre (1 qt) Goat's Milk
1/8th teaspoon mesophilic culture
1/4th (1.25ml) tspn Liquid Rennet in 1/4 cup non -chlorinated water
1/4th (1.25ml) tspn Calcium Chloride in 1/4 cup non-chlorinated water
Brine solution 10%
Starter culture used Mad Millie Mesophilic Single use sachet; www.littlegree...
Rennet Chymax Plus IMCU 200; www.littlegree...
I recommend our Feta Cheese kit for this cheese; www.littlegree...
Check out my other cheese tutorials; • All Cheese Making Tuto...
Help fund the next cheese making video by pledging your support at Patreon; / greeningofgavin
Curd Nerd Newsletter; www.littlegree...
My First cheese-making eBook, "Keep Calm and Make Cheese" courses.little...
My Second cheese-making book, "Keep Calm and Make More Cheese" courses.little...
recipes
and for the Little Green Cheese Podcast, visit www.littlegree...
Follow on Facebook;
/ thecheesemantv or
/ littlegreenworkshops

Опубликовано:

1 окт 2024

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Комментарии : 383

@GavinWebber 6 лет назад

What's your favourite type of Feta? Greek, Bulgarian, Danish, or Persian?

@smitty7692 6 лет назад

I'm more of a Greek man myself. Never really had Bulgarian, Danish, or Persian style cheeses.

@carolavant3778 6 лет назад

Definitely Greek. My paternal grandfather was from Lefcas, Greece, and I was raised on Greek feta!

@Dimo4ka. 6 лет назад

Bryndza. Its ukrainian version of Feta.

@apollochild111 6 лет назад

Greek, or Persian.

@apollochild111 6 лет назад

Okay to be honest I don't know if it was Persian, I had it when I was in Iraq, and it was different than any I've had before.

@haider9874 4 года назад

0:00 As a kurd, i appreciate you noticing us

@samdean71 6 лет назад

I actually love your videos, a mouse killed my entire family so I am constructing a trap for him, I intend to use your cheese recipe as my main bait. thank you my friend. - number 1 curd nerd xxxx

@mackenziewhethers1257 6 лет назад

Nothing is bettah Than a nice piece of feta Put it in brine Give it a squeeze Make salads Devine With this lovely cheese! Give me not Swiss Give me not cheddah For there's only part Of room left in my heart For wonderful feta.

@terryplew3333 6 лет назад

Mackenzie Whethers Nice!

@valverdefankhauser 5 лет назад

Love your videos. I live on a ranch in Texas and have milk goats. My ranch manager and I are now making cheese. Thank you so much, Our two sheep are now bred (someone gave us a Dahl male) so in 7 months we will be able to milk sheep. All has been successful so far. And YUMMY!

@Darkblade0926 5 лет назад

How tf did people make this by accident, It's pretty complicated to do by accident

@XarryKlynn 5 лет назад

Answer in ancient Greece shepherds used to store the milk in lamp belly bags the enzymes combined with milk can produce a cheese or yogurt. Imaging traveling long distances and after a couple of days you discover that there is no mik inside but a white substance. Its all chemistry...

@jamesart9 2 года назад

PERFECT volume for your background music. It enhances the video, but you actually have to pay attention to really notice it. Most folks get it SO wrong.

@ArielLarue 2 года назад

Curd nerds 😹😹I like that

@tofty21 4 года назад

I never liked feta until I had it in Greece. It was wonderful, so full of flavour unlike the shop bought ones we get in the uk.

@LA-qt3tr 2 года назад

They use fresh raw sheep milk, which not very available anywhere.

@fatimajunejo6201 6 лет назад

I love when you cut the curd.

@ΓιάννηςΧαρικαπολυς 4 года назад

Good one! All you need now are some tomatoes olive oil cucumbers onion and some kapari herb if you like it. Sprinkle a little salt and some oregano and add the feta. Most important have a lot of OUZO and good friends and good music and everything is full filled! Enjoy!😀

@josieross8802 3 года назад

I truly loved Greece when I lived there! I miss REAL Greek Salad’s and psyeti (spelling?!) and being able to go down to the market and get a huge block of Feta anytime! Yamas!

@FrankieG-M 2 года назад

Γειά μας!

@nektariossigalas 4 года назад

Hello from Greece i made your recipe from sheeps milk and the taste is amazing. Thank you for your videos, i wish you the best

@dimitriskarathanasis4230 4 месяца назад

The flora makes the difference for Greek Feta cheese The flora of Greece consists of approximately 5,752 species (6,600 classes), 22% of which are endemic (1,278 species)

@TheFragmentor 6 лет назад

Hi Gavin. Can I just say that I watched this video completely by accident, 3 months later I'm a dedicated curd nerd and am almost constantly making cheese of one kind or another. I love it! So far every cheese has been a success. Can I ask one question? When you use your cheese press, how do you know what pressure it is exerting? I can't see any gauge, is it just experience? Keep the videos up, I follow them to the letter when making my cheeses.

@lordgarion514 5 лет назад

He puts a spring between the press and the cheese. You can buy calibrated springs that fully compress at a certain pressure/weight. Or you can just grab a couple of weights and try a few springs until you get one that just barely compresses all the way.

@TheFragmentor 5 лет назад

I knew he used a spring, I just couldn't figure out how he applies the correct pressure. Cheers, @@lordgarion514

@lordgarion514 5 лет назад

@@TheFragmentor Oh gotcha. I thought you had missed him using it. I was on my third video before I realized it(I'm always multitasking it seems). You'd be much better off just using weights to check different springs. Calibrated springs are quite a bit more expensive.

@Bluebirdiran 4 года назад

I have noticed that some of the links to your written recipes are dead. It says the page does not exist. So maybe you would look into that and resolve the issue. Cheers

@DasAlbatross 6 лет назад

You're gonna make me start making cheese and my wife and I are going to be so fat!

@PauletteReid 6 лет назад

All very well if you can get your hands on sheep milk, almost impossible in SEQld. Would love to get my hands on a supplier. Guess will have to stick to expensive goat or run of the mill cows milk

@miamorgenlarm1302 4 года назад

Hello Gavin, please can you explain to me, why it is important to cut the curd in samesized cubes? Is there some impact on the texture ?

@Domowyser 4 года назад

It helps to release whey evenly. larger pieces retain more whey while smaller ones have dried up.

@sarahdixon6011 5 лет назад

Your channel is so well done, even down to appropriate music. Thanks You have lit a cheesy fire in me 🤣

@faint7007 6 лет назад

i watched this eating a block of greek feta

@kenwhibley9827 6 лет назад

Hi Gavin from the UK. What was the % fat content of the milk mix you used. Will the recipe work OK with standard whole milk & 3.7/9%. I would also presume to + Lipase but in what quantity

@Melkizidor 6 лет назад

I don't know if I'll ever make my own cheese. I do, however, enjoy learning about the cheeses and listening to you.

@GavinWebber 6 лет назад

Thanks, Justin!

@zerohedge9642 6 лет назад

Justin Time : I am the same way. I am a fairly adventurous eater and a decent home cook. I would have to do some searching for the various milks in my area. They don't sell them at the regular grocery store, for the most part.

@vasilismf 5 лет назад

Gavin, you dont stir the feta, you cut it in big pieces and then you put it in the mould and you let it drain slowly

@emtpwanabe 4 года назад

Curd nerd??? Slapped that sub button so hard I thought I’d broken my screen!!!

@danielpatrickswain4338 6 лет назад

curd nerds probably my favourite phrase of the year,

@traviousandrews1015 3 года назад

You just pour it out? What a wheyste! Hahahahahahaha lmao

@Nosfistis512 6 лет назад

as a greek i aprove

@Sasasala386 6 лет назад

I tried making Ox milk once...harsh taste

@andrealighieri6295 6 лет назад

Yeah, bit chunky :\

@thewillowfairy1434 2 года назад

Hey Gavin. Great work you’re doing here 👏🏻. Although I would like to know which mesophilic starter culture you used there pls.

@crustybuns9344 6 лет назад

Thank you so much for this video! Feta is one of my all time favorites and I'm so excited to make this cheese! Again, thank you. I like to fry eggplant in olive oil, add feta then basil and you have a delicious snack.

@pogogogo9002 6 лет назад

Have you made a persian feta? I love the Persian feta that is packaged in olive oil but it is so expensive. Love your channel!

@stevesimon460 6 лет назад

Never thought I would be interested into making cheese but after watching a couple of your videos I am now

@musa2775 6 лет назад

steve simon This looks like a good starter recipe, too. I started with Gavin's traditional cheddar and...oh my word...it was amazing. At 4 months it was the sharpest, best tasting cheddar I've ever eaten. And I'd never done anything like cheesemaking before! My family and friends all keep asking when the next batch will be ready! Soon as I start making it, I suppose. 😂 Good luck with your cheesemaking endeavours! Consider buying a small wine fridge for temperature-and-microbe-controlled aging. Cheers!

@cannedstarfish6194 5 лет назад

I'm trying to make this at home, but I live in east asia, where sheep milk is technically avaliable but seriously overpriced, to the point that it's actually way cheaper to ship the cheese all the way from Greece. If I decide to use goat milk or cow milk, how much does it matter?

@GavinWebber 5 лет назад

Use cows milk with lipase added.

@freeurmind2871 Год назад

I made this following your exact recipe but I didn’t get that clean break, all I got was curdled up pieces & continued the rest of the steps anyways but ended up with a weird tasting, salty block of nothingness. Tasted nothing like feta cheese at all. What did I do wrong??

@jorgemach___2162 5 лет назад

feta and mozzarella on my pizza every time. it is the best

@musa2775 6 лет назад

Have you ever thought about narrating movies? Your voice would be perfect for, like, a Wes Anderson movie or a cheeky kids' movie!

@meas7489 5 лет назад

why my cheese turned to milk after 5 days all melted ,i fallowed your recipe step by step what could be wrong ? thanks

@GavinWebber 5 лет назад

In the brine?

@lacyblackburn 6 лет назад

God Bless you my Aussie friend!!!

@j.m.992 6 лет назад

You're the Bob Ross of cheese

@GavinWebber 6 лет назад

Thanks, I've been told that a few times now.

@ahmedelmoghazy5184 4 года назад

Thank you so much Gavin, I did one and have a question, brine after 1 day became not clear is that normal?

@stevene6181 6 лет назад

there arre 70million sheep in austrailia, how hard can it be?

@GavinWebber 6 лет назад

I know, right? Most are bred for wool, not milking

@graemeozzie2251 5 лет назад

Sheep dairy in Australia had a brief flash in the pan from early 80's to around 1993. There were around 30 dairy's including some 1000 head rotaries, in the Riverina and at Cowra. It's now restricted to a hatfull of small boutique operations.

@graemeozzie2251 5 лет назад

@@GavinWebber Gavin, I'll give u a call at some point to catch up. I'm on this feta video because I made some last night from about 14 litres of ewes milk. Wanted to have a squiz at how you did it. Still mucking around with sheep dairy.

@Mcfirefly2 5 лет назад

I know...one of my family's favorite movies was "The Sundowners". I keep seeing the sheep jumping over each other, and the kangaroos jumping over the sheep, and the sheep station...

@itsmeaylin8893 3 года назад

Sonunda türkçe altyazılı bir video buldum çok sevindim altyazı koyduğun için çok teşekkür ederim keşke bütün videolar altyazılı olsa 🙏🙏🙏

@GavinWebber 3 года назад

they are now automated by RU-vid.

@vernfl291 6 лет назад

I kept expecting Anthony Quinn dressed as Zorba the Greek to dance across the screen 😁

@mounadm25 3 года назад

hello from Morocco please how much does the 2 blocks of Feta weigh

@GavinWebber 3 года назад

About 1 kg

@mounadm25 3 года назад

@@GavinWebber thank you sir i will make it and i will s'endort you picture for a cheese i make

@WetBaconFishing 5 лет назад

Your voice is so peaceful.

@GavinWebber 5 лет назад

Thank you!

@iysaw 6 лет назад

You should make Chechil or Konya Obruk cheese!

@sazji 5 лет назад

In many areas, after the curd is removed, they hear the whey and add fresh milk to it and strain it out several times until the milk stops setting, this becomes mizithra.

@Refertech101 Год назад

Thanks, I have sheep, I'll be milking them this february! as all my girls pop about then!

@mediterranean.australian932 4 года назад

Oh wow! Would love to give this a go. Thanks for sharing!!

@GavinWebber 4 года назад

Please do!

@elvihoelsida 4 года назад

Yum, yum, yummy!!!

@tomzamp8547 4 дня назад

Canada makes the best feta in the world. Greeks can take lessons on how to make feta from Canadians

@PetraKann 3 года назад

Can you please explain what you mean by a 10% brine solution? 250g of non iodised salt in 2L of water gives you a Brine concentration of almost 10%????? Are you assuming a high moisture content in the salt? If the moisture content of the salt is zero, the brine concentration is almost 12.5% even if you include the tablespoon of vinegar and teaspoon of CaCl2.

@ghsidrybkuc 2 года назад

@nenadlazarevic3494 4 года назад

Thank you for the recipe and the instructions. My two bricks of this cheese are in the brine as I write this. Thanks!

@beingsneaky 4 года назад

hmm sheep and goats milk and stored for months?? I can see why feta cheese is so darn expensive.

@tbirdlouise 2 года назад

Do you keep the heat on with the whole process?

@ilovesesshomarusama716 4 года назад

I love feta especially with a strong flavor. I put it in almost everything I eat lol

@factorydaskalakis6390 6 лет назад

goodmorning my friend. this is not a greek feta is white cheese. Greek feta has a different recipe. heat the milk goat+ sheep up to 30-36 C put the rennet and leave it for 45-60 minutes then cut the cheese and leave it for 30-45 minutes. then put it in the mold and and press it with your hand. after 2 days removed mold and let it dry for 2-3 days. salt it dry and put it in the brine for 3 months. Greek feta must stay all the time inside the brine until consumption all the cheese. this is GREEK feta. you must not reheating ,must not stirring after the rennet. i will waiting to see it in 1 of your video.

@k_queen137 3 года назад

It's Paneer😑🙂 Wanna Eat Spinach Feta Cheese / Palak Paneer?? 🤤🤤

@nitishkulkarni929 3 года назад

Not really.

@jumakumajuma 6 лет назад

8:23 the curds have shrunken all the way ,,!!!! good one

@dorumoscovici2353 5 лет назад

Gavin, I made this feta and is way too salty. And I know why. Your 10% brine recipe is wrong, should be only 200g salt, not 250g. Any comments?

@minionssupercool873 5 лет назад

Yes I completely agree, mine was slightly more rubbery. I'd maybe use 175g of salt.

@nashvillain171 5 лет назад

*Doru You are correct, sir! The 250g of salt in 2 liters of water yields a 12.5% brine solution.*

@vasilismf 5 лет назад

The 10% is wrong the feta brine is usually 6-8%

@So_Harufied 6 лет назад

Great job, Gav. Feta is one of my favorites! 💖💖💖

@04paok 3 года назад

When you get the milk to 30 degrees, do you turn off the heat?

@GavinWebber 3 года назад

Yes

@04paok 3 года назад

Then from then on, you don’t put the fire back on? Great vid by the way... if you’ve had Greek feta in the past, which does yours come close too? Thanks mate

@GavinWebber 3 года назад

@@04paok apply heat when it drops by a few degrees to bring it back to target temperature

@danielmuller7440 4 года назад

What‘s the reason if my Feta becomes slimy when I get it into the brine Solution? I think he said it in the video but I‘m afraid that I didn‘t understand... my Feta always becomes slimy... why? 😕 can somebody help me please? Sorry for my Bad english. 😅

@danielmuller7440 4 года назад

Sora ah thank you! 😅

@ebel8433 4 года назад

Make sure milk is not too hot and the ingredients are in the right measure. Another way of making feta is by adding some crumbled feta and brine in warm milk and leave it overnight covered in a towel. Way easier than adding chemicals.

@yohananlau1620 4 года назад

Searching the recipe of cheese for hot weather like 27 to 28 Celsius.

@DianeH2038 Год назад

sheep's milk feta is the BEST!

@lindahoneywell1615 6 лет назад

When I store feta for a long time, I store in glass. I find that plastic imparts a taste after a while. I have stored my homemade feta up to a year and it was still very good.

@zerohedge9642 6 лет назад

Linda Honeywell : I always prefer glass to plastic for storage.

@GavinWebber 6 лет назад

Good tip.

@iCircleKi 6 лет назад

I've been recommended to add lipase to this recipe. When might I add that to this recipe?

@GavinWebber 6 лет назад

I wouldn't. Goats milk is naturally high in lipase so if you added more it would be quite overpowering.

@eliopearlman1309 2 года назад

Do you turn off the stove after the milk is pasteurized before adding the starter culture?

@GavinWebber 2 года назад

Yes

@eliopearlman1309 2 года назад

@@GavinWebber Thanks

@iPhoneSamMan 6 лет назад

Nice job on the feta gav

@wolftronic1327 6 лет назад

Hi Gavin love your vids I just started getting into cheese making I was just wondering if you could tell me which one of these you would prefer liquid rennet or tablet rennet 👍

@GavinWebber 6 лет назад

I actually prefer liquid rennet. The reason is that because most home cheese makers tend to make smaller batches, liquid rennet can be scaled down a lot easier than can breaking up a rennet tablet.

@wolftronic1327 6 лет назад

Gavin Webber thanks

@HEKuiper 6 лет назад

If using raw milk, I can leave out the calcium chloride?

@GavinWebber 6 лет назад

Yes you can

@piscesgirl730 6 лет назад

I use raw milk gavin and have made Feta maybe 6 times in the last 18mths, since I did a two day cheesemaking workshop in Nth qld Australia . I have found the only way it stores without marinating in oil is in a whey brine. I was using 120gms salt in 1 lt water with 5ml vinegar.didnt always work, some dissolved

@CanOner22 4 года назад

Çeviri için Uğur Resul Can a teşekkür ederim and i thank you its veri nice video clasic turkish white cheesse we dont use the mesapholic culture only rennet is enough

@DBJDJDBEKSK 4 года назад

Eh you know this is a Greek cheese, right?

@CanOner22 4 года назад

@@DBJDJDBEKSK we use the cheese like greek feta in börek if we don't have ekshimik

@CanOner22 4 года назад

@@DBJDJDBEKSK i live in Adrianoupoli we have here many dairy (γαλακτοκομείο) and we can trink a coffe

@DBJDJDBEKSK 4 года назад

@@CanOner22 Well obviously someone can make white cheese and use it by himself,no problem with that, but the original feta is a Greek invension.

@DBJDJDBEKSK 4 года назад

@Dua Lipa 👍👍👍

@zacvillano946 2 года назад

Ive been watching your videos for a while and looking to start making cheese on my own/with my dad. Growing up he would bring home Kalamata Olives and a hunk of Manouri cheese. Ive been searching for days, looking to find a video or recipe. Would you happen to have a recipe you would be willing to share? Would you ever consider doing a video?

@johanessuryanata1544 2 года назад

Hi Gavin, nice clear & concise video. Thanks, i appreciate it. I just have 1 question. Do you maintain the heat at 30°C until you are ready to drain the curd into the cheese cloth? If not, at what point you switch off the heat? Again, appreciate your video.

@drew6195 6 лет назад

have you ever considered using a sous vide machine to regulate your temperatures? I have been using a large canning pot to put my cheese pot inside of and using my sous vide machine to regulate my temperatures and achieving excellent results! I am currently aging a cheddar from your recipe.

@MusicOfEpirus 4 года назад

Forgot Albanian 🇦🇱 feta 😊

@thomasgronek6469 Год назад

Great video, thank you. Calcium chloride for the brine. Pellets, or 30% solution ?

@GavinWebber Год назад

30% solution

@thomasgronek6469 Год назад

@@GavinWebberthank you

@61cheezil 2 года назад

Thanks for the comprehensive instructional vid, doesn't look easy to me tho! I've never been a cheese maker & just getting curious as always loved bought feta but never realised, checked or heard of the ingredients used (other than milk). So what are those other chemically sounding ingredients? (misophilic culture, calcium chloride, rennet etc)?

@JohnSmith-il4wi 3 года назад

I love your channel, great video. One question I have is, why don't you just brine your whey and soak the cheese in it? That way you already know that the pH matches the cheese, no worries about chlorine, and no waste.

@zeenasworld 3 года назад

You did feta for me. Thanks. I am crazy for feta Bulgarian is my favorite. I go into a cheese coma when I eat it.

@mike0133 3 года назад

Man i have some questions, i would be very grateful if you answer me: if i preserve feta in salt water, and the liquid turns sour, still safe to eat feta? Can i reuse the iquid brine of previous feta for preserve the next feta cheese? And is room temperature good to ferment feta or his better to preserve it in the fridge? I have heard that more acid his and more numbers of lactic acid bacteria it contains, but some says that if he turn acid it isn't good. I am confused. My mom that is Albanian, preserve feta in salt water solution and keep it in the fridge and keep consume it even when the brine turns sour. Sorry for too many questions 😅

@rimmersbryggeri 6 лет назад

Feta baskets or cutlery drying racks?

@GavinWebber 6 лет назад

Feta baskets. Cutlery drying rack have very large holes not suitable for cheese making.

@ginadraper4093 2 года назад

Hi Gavin, can the curds be salted before you mould them, instead of brining?

@SewAndTellwithDori 4 года назад

Thank you for sharing your tutorial! It was wonderful to see how fairly easy feta cheese is to make at home. Would you make a tutorial showing how to make Mediterranean herb feta cheese, please? Here in the USA, there are a few popular flavors of feta sold, and most people seem to prefer the herb variety.

@lamyaatef4352 2 года назад

First thank you Second can I use butter culture instead of mesophillic culture?and if can how much do l use?

@machineheada 5 лет назад

Dear Gavin, first of all thank you very much for your videos, time and support. About this feta cheese if i am going to use %70 of cows milk + %30 of ewe or goats milk. Do i still need to add lipase ? İf yes is it okay to add 1/8 tea spoon of lipase for 3 litre cow + 1 litre of goat or ewe milk.

@kaisenji 6 лет назад

Ugh, if I can get my hands on a in milk goat while mine are growing, I'm totally on this one. Love Feta!

@مالكلاغا-ض7د 2 года назад

Please do not skimp. I have followed you from a period of time, I liked your good style and your beautiful, I wish God to be close to you to learn those cheeses.

@zerohedge9642 6 лет назад

7:21 amazing how the curds break down! Nothing like seeing the process!

@lisalisa6613 3 года назад

I miss my mother for making cheese with combination of good quality white soft moist bread.

@dant5349 3 года назад

Is it accurate to say that feta is a good cheese to start out with if you've never made it before?

@KBDirector123 3 года назад

Any cheese is a good cheese to make if you've never made it before. To start out, it's not a bad option since it uses just one culture. I really like brie, though. It's done quickly and it's hard to mess up.

@dant5349 3 года назад

@@KBDirector123 thanks!

@jhayneartoflife6830 4 года назад

Delicious! My favorite

@VivvyWealthDigital Месяц назад

Where do you get lipase? Im in Melbourne and can't find it anywhere 😢

@GavinWebber Месяц назад

We run an online business in Melton West. Here is the link to our Lipase; www.littlegreenworkshops.com.au/product/lipase-enzyme/

@NaturopathsGarden 2 года назад

Thank you Gavin, great instructions really appreciate

@theyorkshirelad. 3 года назад

Just made this recipe why do you put this in the brine is this to cure the cheese as i tryed this before adding to brine and didnt have texture of feta