Making Feta using Goats Milk - Including Taste Test

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Feta is a favourite of mine, but this is the first time I've been able to make it with Goat's milk in the traditional way. I have modified the recipe I originally created for my book "Keep Calm & Make Cheese", omitting the lipase and toning down the salt content in the brine.
I have also added a variation if you want to make either crumblier Greek/Bulgarian or a creamier Danish Feta. Watch for the talking head for instructions!
Contribute to translations and subtitles:
ru-vid.com_cs_p...
Starter culture used Mad Millie Mesophilic Single use sachet; www.littlegreenworkshops.com....
Rennet Chymax Plus IMCU 200; www.littlegreenworkshops.com....
I recommend our Feta Cheese kit for this cheese; www.littlegreenworkshops.com....
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.littlegreenworkshops.com....
My First cheese-making eBook, "Keep Calm and Make Cheese" courses.littlegreenworkshops....
My Second cheese-making book, "Keep Calm and Make More Cheese" courses.littlegreenworkshops....
recipes
and for the Little Green Cheese Podcast, visit www.littlegreencheese.com/pod...
Follow on Facebook;
/ thecheesemantv or
/ littlegreenworkshops
Some of the soundtrack music:
Greko (Sketch) Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/b...

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Опубликовано:

16 мар 2017

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Комментарии : 272

@GavinWebber 7 лет назад

Hey, curd nerds! I've just enabled community translations and subtitles on all my videos! If you would like to help translate this one so others can understand it in their native language, then please use this link; ru-vid.com_video?v=w5LpCi6H5Lg&ref=share

@chaow9812 7 лет назад

Thank you from sweden,tack så mycket!

@damirasmanalieva2127 7 лет назад

I can do it in Russian. But I couldn't do it technically. I couldn't copy that to ru-vid.com_video?v=w5LpCi6H5Lg&ref=share

@starlinguk 7 лет назад

Dutch is done.

@GavinWebber 7 лет назад

Thank you so much. I really appreciate the effort you took to create the subtitles.

@muhamednour3244 5 лет назад

Gavin Webber i May add arabic translation

@valeriepetty1159 7 лет назад

I found this channel by mistake and I am so glad that I did I am looking for something to keep me busy as a hobby and cheese-making might just be it as I am an empty nester this is going to be a challenge and super fun thank you Curt nerds

@kenneththomsen8503 6 лет назад

I'm Danish, and I didn't even know we had something called Danish feta... Interesting! I've never made cheese - just ended up here for some weird reason! But now I've been sitting here for more than an hour, watching how to make cheese.. Even the ones I know I wouldn't like! And it makes me want to go and make my own cheese.... Awesome content!! Subscribed!!

@ness_lock3511 7 лет назад

hahaha! the pop-ins had me cracking up! great add-in! :-D

@Beaudunk 7 лет назад

Nothing betta than a little feta

@thief9001 7 лет назад

I really loved the new editing thing you did. pausing the video and throwing in some new information as you're adding the thing to say how you can mix things up! I've seen a lot of cooking youtube and craft youtube and I don't think I've seen this done anywhere else. I like it! 👍

@cheongziyong8871 7 лет назад

Really love what you did with stepping in front of the video.

@GavinWebber 7 лет назад

More of that, now that I know how to do it!

@cheongziyong8871 7 лет назад

Gavin Webber :D Yes, _please_

@crazygoatlady4287 5 лет назад

Oh so excited I am making some feta tomorrow from my goats' milk. Your recipes are amazing and so far I can make most of your recipes with the goats milk with great success. Just really excited that this is another recipe using goats milk. Thanks

@cyber-gonk5281 3 года назад

Been enjoying your videos for a while now, and this video has very fun editing!

@lechatbotte. 7 лет назад

I love this Video. Your new pop in and voice overs are great fun!!! Keep them coming.

@GavinWebber 7 лет назад

+lechatboote thanks. It was good fun to make.

@martijnblokzijl1350 4 года назад

Love it Gavin! Placing an order at your website soon. Keep up the good work

@itsyoboyskinnypenis7898 7 лет назад

Great video as always Gavin, Keep it coming.

@GavinWebber 7 лет назад

Cheers!

@nightday4647 7 лет назад

I'm so happy. Feta is my favorite cheese. My oldest cat is actually named Feta ^^

@kimberlypatton8473 6 лет назад

Give me some kalamata olives,sliced onion and tomatoes with a traditional olive oil /vinegar Greek dressing-I could eat that entire batch you just made! Growing up on Crete I frequently saw my Greek friends' mother with her pan of feta breaking in the kitchen! Unfortunately ,as kids we paidore attention then to the spoon sweets in our glasses of water when I should have been learning to make feta! I helpedilk the goats sometimes at least though! Thinking of getting myself a nanny now so I can have it all the time...Definitely a true delight with a chunk of Greek bread too!I'm just a true cheese fiend for most kinds anyway!

@Frank5921 7 лет назад

AWESOME video! will have to try.

@nbakalis15 3 года назад

Hello, I am a Greek and have been eating feta cheese for over sixty years. I reason why your feta cheese goes slimy is that you are touching it with your hands. Never touch feta cheese with your hand until the very end when you actually are eating it. Then it will not get slimy.

@GavinWebber 3 года назад

Really??????

@2wheelman 3 года назад

what your greek way of making feta cheese please?

@jeffclark5268 8 месяцев назад

If his hands are clean will make no difference. It’s the acidity of the brine.

@enriqueclavijo8332 3 года назад

As ever very interesting and useful video. Thanks from Spain

@imeldapearson1312 Год назад

Great video clear and consise no waffle recipe and method excellent.10/10

@411chook 4 года назад

I found an interesting trick for storing Feta in a German forum: 1 litre brine made from 1/3 boiled (goats) milk + 2/3 boiled water + 75g salt; stir in 125g natural yogurt (live cultures!) when the brine has cooled to body temp. The chap who posted this uses this brine for 6 months or more to store a succession of feta cheeses. He says the older the brine and the longer the feta is stored in it the tastier it becomes. He uses a plastic box, I use a large glass preserving jar with rubber seal. So far, so good. Dropped in my freshly made feta (still a bit rubbery; only 'hand-salted') 4 days ago and last night it had already greatly improved in texture. With the yogurt addition (> lactic acid) to the brine I think it gets around the pH issue for long-term storage you mention in the video.

@toskinnytobefat2 7 лет назад

Feta is my fav so thank you so much for making it :)

@n.rlanos1093 2 года назад

Gavin, this is wonderful! Thank you. I just made some Goat's milk fetta following Mad Millie instruction booklet. But it didnt turn out as nicely as I had hoped. I googled for some reason why the cheese was so soft and SO salty and this video was one of the suggestions. There is a whole lot in your video that werent in the instructions and your process was different. I am going to follow this video step by step and see if things work out differently!

@arnie210 5 лет назад

that edit two and a half minutes in was awesome

@n.rlanos1093 2 года назад

Oh, I also love that you're an Aussie :) I love seeing us on the youtubes.

@nono-on6kg 7 лет назад

AHHH this looks so good

@lularrz 7 лет назад

Omg I've just found your videos! I subscribed almost immediately! I really want to try to make halloumi and mozzarella, when I get some free time I'll give it a go using your videos! X

@arisspilios7091 6 лет назад

I'm Greek and i approve your video ! Also i love Feta cheese ! Cheers!!

@1bazz974 3 года назад

Once the feta has come up to flavour in the brine it can also be stored by wrapping it in wax paper and then vacuum pack. This will extend the shelf life and consistency.

@stolas2393 7 лет назад

you scared the crap outta me at <a href="#" class="seekto" data-time="132">2:12</a>.... jeezzzzss

@GavinWebber 7 лет назад

Got ya!

@StRain-zx2vo 7 лет назад

I learned a neat trick on pressing the curds.use third mold that's empty on top. Then Flip the molds over and put weight on the flat top of the original half full mold. Much more stability and drains well, plus can easily increase the weight if need to.

@barber0611 7 лет назад

good job!....great vid

@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.

@TheDarkSoulOfASinner 7 лет назад

Love your videos! Could you try brie or Brunost(Browncheese, traditional Norwegian cheese)?

@hicoteo 3 года назад

This is fantastic! We can make this at our 30c room temp. Any advice when using raw goat milk?

@ElSantiagoBonilla 7 лет назад

love the green screen!

@chefleigh2973 4 года назад

Hi there from South Africa!! Love your videos, just wanted to ask what is the affect from putting the cheese in two moulds and then joining them?

@grimmnight 3 года назад

Hey Gavin, I tried following this recipe except that I used a Mesophilic Aroma Type B culture instead. However, the end product was quite rubbery, and the outside was quite slimy as well as being very salty. I'm not sure where I went wrong, is there any elements of the recipe that I should probably re check before my next attempt?

@mohameddada2580 5 лет назад

that's beautiful. need to ask some questions later.

@rondail9757 4 года назад

Would love to order the kit for this. Any idea when you will have more?

@WV591 4 года назад

I'm sure in Australia you have goat milk on every corner here in texas they don't even have goat pictures.

@marykandis959 7 лет назад

With all that whey you should have been making some Mizithra (μυζήθρα)! When my family makes our feta we always reserve some milk to mix with the whey to make it. Its so salty and delicious.

@rainskitchenandgarden 4 года назад

How often do you flip the Feta during the 3-4 days?

@damirasmanalieva2127 7 лет назад

Dear Cavin, your video is very helpful. Thank you so much. Can I use instead yogurt instead of starter? D. S.

@lynniejenkins2079 Год назад

It's a query Gavin. I've just tried to make this and it is not forming curds, but rather a loose yoghurty-type coagulation, after one hour standing following adding Calcium Chloride and a tablet of rennet (both added in non-chlorinated water). What should I do? At the moment, I'm just waiting a bit longer to see if it will form curds ... do you have any advice, please?

@cyndidaves5313 2 года назад

Hi, when you were making the 10% brine, what was in the 1st bottle? You added 2T of the content. Thanks

@jdrains16 5 лет назад

Great video. Perhaps a Mizithra next?

@deankinsey4264 5 лет назад

Gavin im opening up a levantine restaurant in Manchester, England and coming across your channel is probably the best thing that's ever happened to me. If you come to England you have a free meal on me.

@GavinWebber 5 лет назад

Cheers Dean, I'll take you up on that one day 😃

@ash-8709 5 лет назад

Hey Dean, where in Manchester is it going to be?

@deankinsey4264 5 лет назад

Ash - northern quarter mate

@ash-8709 5 лет назад

Nice I live 10 min from NQ, I’ll come over to try it out once ur open

@iRTehSecks 7 лет назад

Please make a video about the ways you use the whey you save, I'm so curious!

@MajorDumperoo 7 лет назад

Delightful!

@the365garden 5 лет назад

what cutter is that your using to make the horizontal cuts? The wood framed cutter.

@johnshoosmith 3 года назад

The 10 % bine solution is in the e-book with vinegar and calcium chloride included. Is that the solution we use? ( I don't see it described in the video here.) Thanks Gavin!

@crazygoatlady4287 7 лет назад

Thank you so much for this recipe! I have so much goat milk now that our goats are milking again, that I am trying more and more things with it. Question...I know that I do not need calcium chloride for unpasteurized milk, but will I still need it for the brine?

@albedo6300 7 лет назад

I've made feta from raw goats milk (from my friend farmer), not using culture. Instead I allowed wild fermentation, it's great. Great recipe! Thank You for all Your movies. Greatings from Poland.

@GavinWebber 7 лет назад

Well done, and you're most welcome!

@dinomahic4299 4 года назад

Hi Gavin, I am wondering which strain of mesophilic culture are you using in this video?

@gagikmelkumyan7679 5 лет назад

How mach solid CaCl2 You using for 1G goat milk and 2l Brine?

@OleensEmbroidery 4 года назад

I think I'm ready. I have watched this video twice, have all the ingredients and equipment except the cheese baskets. Hopefully I can find some strawberries or tomatoes in a basket I can McGuiver.

@StRain-zx2vo 7 лет назад

I use dried goat milk mixed into whole cow milk. The dried is ultra pasturized but mixed in regular pasturized cows milk works really well making creamy feta.

@dharmayafi6313 7 лет назад

Hi Gavin ! i know that if i am going to make just half of your recipe, i should reduce the ingredients amount and the brining time as well. but, should i reduce the pressing time too ? does it affect the cheese texture ? thanks

@RichardsonProjects 7 лет назад

Hi Gavin, where did you get your curd cutter from please?

@Victory_n_Jesus 5 лет назад

Do you still need a culture if you are starting with raw milk?

@marcosfuenmayorboscan Год назад

Gavin, si tiene otras formulas de hacer quesos frescos, le agradezco mucho. Saludos, Marcos.

@marcosfuenmayorboscan Год назад

Excelente. Gracias.

@gabsmoscow Год назад

Hey Gavin, if it's a 10% brine solution, why do you use 250gr of salt?

@vasobg12 4 года назад

Can the whey be used for brine solution?

@molerocheese 3 года назад

Leaving the milk after adding the rennet ferment for 6 hours , take down the ph to the desired level , Mr Webber why the whey have a gelatinous aspect after all this time ? Thanks.

@Rotholtz 7 лет назад

Hey Gavin, would you try making tofu? I'm vegetarian, and it's something I've always wanted to make, but always shied away from! Cheers!

@PatriciaGauci 6 лет назад

Hi Gavin! Thanks for this excellent video. I've made this cheese twice now with great success. My question for you is: Where can I get one of those cool little plastic disks you use to keep the cheese submerged in your brining bowl? I cannot find it for purchase on the Little Green Workshop website. Looking forward to more!

@GavinWebber 6 лет назад

I found it at the back of my Tupperware cupboard. I haven't seen one since, but the big red plastic container is made by Decor and is a microwave rice steamer.

@alexandergunshooter964 6 лет назад

You could find one from your local hardware close to you.

@tsorman 7 лет назад

Hi Gavin. Great video and very informative! I want to make some Feta but where I live is close to impossible to get fresh sheeps or goats milk. Was wondering if I can do it with powdered milk. Are there any tweeks nesessary I should do to it before I start the cheesemaking? Thanks a lot in advance.

@StRain-zx2vo 7 лет назад

MildlyIrritatedScotsman hi. I use dried goats milk mixed with pasturized cow milk. Works great and good flavor. The dried is ultra pasturized but with regular pasturized cow milk it works fine.

@aroccattio 7 лет назад

YAAAAAAAAASSSSSSSSSSSSS Feta!!!!!!!!!!

@vasobg12 5 лет назад

Hi, thanks for sharing this good cheese recipe. I made it several times and everybody just love it. I have a question. How much salt I have to add when I am going to reuse the brine?

@GavinWebber 5 лет назад

About 2-3 tablespoons to replenish the brine

@kristys7172 3 года назад

Where did you get your brining bowl?

@damirasmanalieva2127 7 лет назад

Dear Cavin your video is very helpful. Can I use yogurt instead of mesophilic cutlur? D.S

@crazygoatlady4287 7 лет назад

I have used the same amount of pro-biotic cultures that I bought from the store in other cheese making that asked for mesophilic cultures and it worked great. Not sure about store bought yogurt though. There may not be enough active cultures in it.

@samwheale 7 лет назад

my favorite part to watch is when you cut the curds and they separate from the whey, whats your favorite part of the process , besides the taste test

@ChillakoC92 2 года назад

Quite remarkable skills Gavin, kudos to you. On your next attempt if you cannot get an access on sheep's milk, a useful hack would be to use some thick cream to make up for the fat necessary to have a beautiful feta! Remembering my grandma doing it, you can heat up the milk up to 40°- 45° C without having any problem, I need to mention.

@kwilliams6267 2 года назад

I just talked to my cousin...i'm in the middle of making feta right now she said she remembered her mom heating goats milk to just before it was hot to the touch.. I'll experiment later....on adding cream to cow's milk I was wondering if cream could be added....so thanks for the tip :)

@ChillakoC92 2 года назад

@@kwilliams6267 Most welcome! These were exactly the words my grandma used as well. Keep in mind that a typical well made feta cheese, once mature must have a crumbly/brittle texture, rather than a creamy and smooth one. Best of luck ☘

@LeesaDeAndrea 7 лет назад

Yummy, yummy, yummy!

@Femme_Elf 6 лет назад

Are you going to try this with sheep milk if you can get it?

@lechatbotte. 7 лет назад

Why do you use two molds?? Does this speed the process?

@oldfartsadventure 7 лет назад

Made this today and worried that I may have over pressed the cheese on the cheese press. I think it called for 2-4 pounds for 4 hours and I probably tripled that. Can I do something to fix this? The cheese is currently in the brine.

@marcosfuenmayorboscan Год назад

Ya lo hice Gavin. Estoy interesado en la elaboración de queso amarillo: economico, sabroso, poco tiempo de maduración y buena textura para rebanar, es decir, un buen queso holandes. Gracias. Saludos, Marcos.

@oldfartsadventure 7 лет назад

Hey Gavin, I wanted to do this recipe and recently purchased some mesophilic culture that comes in packs. I am not concerned that I didn't buy the right one and was wondering if the culture should be specific for feta or will any mesophilic culture work. FYI got your book recently and enjoying going through the cheese making recipes.

@GavinWebber 7 лет назад

Hi John, that meso will be fine for Feta. Will you be using goat's milk? That will boost the flavour for this cheese anyway. Thanks for purchasing the book. I'll be working on volume 2 soon.

@owlislike 6 лет назад

Hello Gavin. I have double strength rennet. Is there a conversion that I should be using so that it matches single strength? I am very ( emphasis on very) new to cheese making. Each time I have attempted a feta using a different recipe it ends up a mess of tiny grains. I am not sure if I am stirring too much ( 30 seconds ) or if the ratios are just way off as sometimes that happens with internet recipes. Thank you!

@GavinWebber 6 лет назад

Any idea what the IMCU of the rennet is?

@Tonia.lynn2411 6 лет назад

Ur amazing! Love ur teachings 💕

@jeffbutler5255 7 лет назад

One day that phone is going into the pot if it hasn't already!

@GavinWebber 7 лет назад

Probably. It will be funny.

@GrandmaGingersFarm 6 лет назад

Hi Gavin, would it be possible to cut this recipe in half or even fourth? We have 4 lil nigi dwarf goats and only one in milk right now, so you can probably imagine it will take a while to get a gallon at once. would be better if i could use a smaller amount.

@GavinWebber 6 лет назад

Yes, you can halve or quarter the recipe ingredients. All the timings and temps remain the same.

@thomaspetersen6495 7 лет назад

Hi Gavin. Great video, maybe I should try Feta next. By the Way, my Cheddar #1 is great, we eat it every Day. Can't wait to try the butter käse.

@GavinWebber 7 лет назад

Well done on your Cheddar Thomas! The Butterkase is amazing and I've been getting some great reports from other curd nerds who have made it from my recipe as well.

@mounadm25 7 лет назад

salut monsieur je suis un Marocain, je suis un cuisinier et je vien de regardé tes videos par hasard, pardon mais si c'est possible de mettre tes recettes en francais aussi, et pourquoi pas une traduction en francais pour tes vidéos aussi, merci beaucoup pour ce que vous faite. Mohammed Mounad

@gianniskavouklis9754 6 лет назад

Hey mate good job! This cheese is amazing with Greek salad or mermizeli!!!!

@suecollins3246 2 года назад

What is mermizeli?

@ChillakoC92 2 года назад

@@suecollins3246 It's a sort of a Greek bruscetta, usually eaten in summer and you might likely come across it as Dakos. Soak a barley rusk, grate a fresh tomato on top, crumble some feta, unpitted olives, capers, onion cubes and drizzle with oregano and olive oil. Anything else next to it just fables!

@ginabisaillon2894 Месяц назад

Which of all the fetas that you made turned out to be the creamiest? That's what I'm looking for.

@GavinWebber Месяц назад

The cows milk version

@yahyasarfaraz1231 2 года назад

Thank you for making cheese I’m asking which store to add the ingredients added to the cheese is calcium …chloride

@Ely_507 2 года назад

I do not know why you are the only one who shows the final texture of Feta cheese, if Feta Cheese is not brittle, it is not Feta, it is a regular cheese. Thanks for the technical aspects

@JennyDurling 6 лет назад

Gavin- LOVE this video and so glad I found you. The link to the recipe isn't working. www.littlegreencheese.com/2011/07/making-brine-for-cheese.html Can you provide a correct link so I can have a written version?

@keeperofthegood 7 лет назад

I know the protected designation of origins rules stipulate Sheep's milk from 100% to no less than 70% (the 0% to 30% being goat). That said, I respect not being able to get Sheep milk. It is available here in Ontario Canada but it sells for 7 dollars per litre. Goat milk has always been available here though (drank a lot growing up), and I have considered trying a 70/30 blend of cow and goat for a Feta as goat milk I find is a very intense flavour. Any thoughts on blending cow's milk with goat for a Feta (and in general too)?

@GavinWebber 7 лет назад

+keeperofthegood A 50/50 or 70/30 blend of cow to goat would certainly tapper the strong flavour of the goats milk as it ages.

@treyondaren3542 7 лет назад

what do you do with the water that you take out of the cheese at <a href="#" class="seekto" data-time="415">6:55</a>??, can it be used or you simple throw it?

@marcusmello69 7 лет назад

Treyon Daren he Said he could have make ricotta(other kind of cheese), but he used to make smooths

@nadiamlynarik6547 6 лет назад

Hi Gavin, great video. I've been following your recipe but my milk doesn't set even after 2 hours. I'm using exactly the same milk- I live in Sydney- and the same ingredients from Mad Millie. Not sure what I'm doing wrong. Can you please help?

@GavinWebber 6 лет назад

Not sure, they may ultra-pasteurise it?

@nadiamlynarik6547 6 лет назад

But you used the same milk and the result looked fantastic!!! I really hope I get it right next time. Thanks anyway for your time and for getting back to me.

@YbsenAK 3 года назад

"Mm, thanks, Gavin" :DDD

@13Steppen 7 лет назад

Nice try, it looks good. Maybe you would like to try the 70% sheep's milk and 30% goat's milk recipe and see if you like it better. That is how it is usually done in Greece.

@husnachannelsayed7912 6 лет назад

nice

@rubixmaster5567 7 лет назад

hahahaha I love the greenscreen!

@GavinWebber 7 лет назад

+rubixmaster5567 First time, nailed it.

@doreenglendinning6551 6 лет назад

Wow that is some cheesy videos you have going,I mean that in a good way I can't wait to try some for myself.Thank you for all the information,and I love love love your accent.💌

@GavinWebber 6 лет назад

+Doreen Glendinning the is all mine

@GavinWebber 6 лет назад

+Gavin Webber pleasure*

@EarlLedden 6 лет назад

Very basic question; is a 10% percent brine solution made of 1dry ounce of salt and 9 ounces of water per 10 ounce solution? Does it make any difference what temperature either of the ingredients are?

@GavinWebber 6 лет назад

Use this table here; www.littlegreencheese.com/2017/10/why-salting-cheese-essential.html Brining is optimal at 13C

@EarlLedden 6 лет назад

Thank you! Is 13C the best storage temperature, better than refrigerator temperature?