How to Make Real Greek Feta
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- Опубликовано: 10 окт 2024
- 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!
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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...
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Curd Nerd Newsletter; www.littlegree...
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What's your favourite type of Feta? Greek, Bulgarian, Danish, or Persian?
I'm more of a Greek man myself. Never really had Bulgarian, Danish, or Persian style cheeses.
Definitely Greek. My paternal grandfather was from Lefcas, Greece, and I was raised on Greek feta!
Bryndza. Its ukrainian version of Feta.
Greek, or Persian.
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.
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.
0:00
As a kurd, i appreciate you noticing us
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!
I love when you cut the curd.
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
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.
They use fresh raw sheep milk, which not very available anywhere.
Your channel is so well done, even down to appropriate music.
Thanks You have lit a cheesy fire in me 🤣
Your voice is so peaceful.
Thank you!
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.
Mackenzie Whethers Nice!
I don't know if I'll ever make my own cheese.
I do, however, enjoy learning about the cheeses and listening to you.
Thanks, Justin!
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.
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
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.
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!😀
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!
Γειά μας!
Sonunda türkçe altyazılı bir video buldum çok sevindim altyazı koyduğun için çok teşekkür ederim keşke bütün videolar altyazılı olsa 🙏🙏🙏
they are now automated by RUclips.
God Bless you my Aussie friend!!!
7:21 amazing how the curds break down! Nothing like seeing the process!
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)
Gavin, hope you and your family are doing well! Thank you for these videos. They help keep my kitchen interesting!
Glad you like them!
Great job, Gav. Feta is one of my favorites! 💖💖💖
Never thought I would be interested into making cheese but after watching a couple of your videos I am now
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!
Oh wow! Would love to give this a go. Thanks for sharing!!
Please do!
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.
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.
I knew he used a spring, I just couldn't figure out how he applies the correct pressure. Cheers,
@@lordgarion514
@@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.
Another 'accidental' watcher. Just brilliant - this is what YT is all about for me. Am definitely going to give this feta a go and, who knows, may yet become a dedicated curd nerd. Thanks mate!
Welcome aboard!
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.
This was a really great video, easy to follow and understand. I'll be making this!
curd nerds probably my favourite phrase of the year,
Can’t wait to try this!!!
Thanks so much for sharing! 🙏
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
I love feta especially with a strong flavor. I put it in almost everything I eat lol
Hey Gavin. Great work you’re doing here 👏🏻. Although I would like to know which mesophilic starter culture you used there pls.
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
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
8:23 the curds have shrunken all the way ,,!!!! good one
Thank you Gavin, great instructions really appreciate
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.
Linda Honeywell : I always prefer glass to plastic for storage.
Good tip.
I kept expecting Anthony Quinn dressed as Zorba the Greek to dance across the screen 😁
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!
Curd nerds 😹😹I like that
Curd nerd??? Slapped that sub button so hard I thought I’d broken my screen!!!
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.
Nice job on the feta gav
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
as a greek i aprove
Ugh, if I can get my hands on a in milk goat while mine are growing, I'm totally on this one. Love Feta!
You just pour it out? What a wheyste! Hahahahahahaha lmao
feta and mozzarella on my pizza every time. it is the best
Yum, yum, yummy!!!
This video was amazing I'll let you know how it turns out
Delicious! My favorite
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 ?
It helps to release whey evenly.
larger pieces retain more whey while smaller ones have dried up.
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.
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.
Love all the videos Sir! Ever had Kasseri cheese? Would love a video on this!
I will see what I can do.
Gavin Webber 😀
sheep's milk feta is the BEST!
Thank you for the recipe and the instructions. My two bricks of this cheese are in the brine as I write this. Thanks!
You should make Chechil or Konya Obruk cheese!
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
Eh you know this is a Greek cheese, right?
@@DBJDJDBEKSK we use the cheese like greek feta in börek if we don't have ekshimik
@@DBJDJDBEKSK i live in Adrianoupoli we have here many dairy (γαλακτοκομείο) and we can trink a coffe
@@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.
@Dua Lipa 👍👍👍
Looks yummy!
Searching the recipe of cheese for hot weather like 27 to 28 Celsius.
How tf did people make this by accident, It's pretty complicated to do by accident
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...
You're gonna make me start making cheese and my wife and I are going to be so fat!
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.
You're the Bob Ross of cheese
Thanks, I've been told that a few times now.
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)?
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.
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 👍
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.
Gavin Webber thanks
like apple pie, they must have feta cheese competitions . so many many styles.
My cheese fix is quickly being satisfied. Thank you
Thank you so much Gavin, I did one and have a question, brine after 1 day became not clear is that normal?
Concise; thank you.
I miss my mother for making cheese with combination of good quality white soft moist bread.
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??
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?
I can't wait to try my own feta with watermelon in the summer.
I love it!
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?
Use cows milk with lipase added.
Thank you. I love Feta!
Hey man, have followed you off and on for awhile now.
I love Feta and was wandering if it could be stored at
room temp safely, I feel doing so could give said cheese
a true flavour profile and mouth feel.
In brine it can. :)
Had a lovely Goat’s Milk Cheddar today, you should try making some! 😊
I just think I might Brett. Thanks for the suggestion!
i watched this eating a block of greek feta
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.
hello from Morocco please how much does the 2 blocks of Feta weigh
About 1 kg
@@GavinWebber thank you sir i will make it and i will s'endort you picture for a cheese i make
Thanks, I have sheep, I'll be milking them this february! as all my girls pop about then!
That style harp would work really good in stainless square vats
why my cheese turned to milk after 5 days all melted ,i fallowed your recipe step by step
what could be wrong ? thanks
In the brine?
Do you keep the heat on with the whole process?
First thank you Second can I use butter culture instead of mesophillic culture?and if can how much do l use?
Very good!
Great video, thank you. Calcium chloride for the brine. Pellets, or 30% solution ?
30% solution
@@GavinWebberthank you
Enjoyable! Will do it myself! No lipase?
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.
there arre 70million sheep in austrailia, how hard can it be?
I know, right? Most are bred for wool, not milking
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.
@@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.
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...
Is it accurate to say that feta is a good cheese to start out with if you've never made it before?
hi Gavin if i use cow milk is it necessary to use lipase or optional ,what is its role
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.
?
Hi Gavin, can the curds be salted before you mould them, instead of brining?
I've been recommended to add lipase to this recipe. When might I add that to this recipe?
I wouldn't. Goats milk is naturally high in lipase so if you added more it would be quite overpowering.
Have you ever thought about narrating movies? Your voice would be perfect for, like, a Wes Anderson movie or a cheeky kids' movie!
Sorry happy safe and happy Christmas season