How to Make Real Greek Feta

Рет қаралды 189,259

6 жыл бұрын

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: kzfaq.info_vide...
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.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...
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Пікірлер: 380

@GavinWebber 6 жыл бұрын

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

@smitty7692 6 жыл бұрын

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

@carolavant3778 6 жыл бұрын

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

@Dimo4ka. 6 жыл бұрын

Bryndza. Its ukrainian version of Feta.

@apollochild111 6 жыл бұрын

Greek, or Persian.

@apollochild111 6 жыл бұрын

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 жыл бұрын

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

@jamesart9 2 жыл бұрын

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.

@valverdefankhauser 5 жыл бұрын

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!

@fatimajunejo6201 6 жыл бұрын

I love when you cut the curd.

@mackenziewhethers1257 6 жыл бұрын

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 жыл бұрын

Mackenzie Whethers Nice!

@tofty21 4 жыл бұрын

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 жыл бұрын

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

@nektariossigalas 4 жыл бұрын

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

@Melkizidor 6 жыл бұрын

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 жыл бұрын

Thanks, Justin!

@zerohedge9642 6 жыл бұрын

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.

@illybrown1208 Жыл бұрын

Can’t wait to try this!!! Thanks so much for sharing! 🙏

@acmulhern 5 жыл бұрын

This was a really great video, easy to follow and understand. I'll be making this!

@So_Harufied 6 жыл бұрын

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

@zerohedge9642 6 жыл бұрын

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

@sarahdixon6011 5 жыл бұрын

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

@dimitriskarathanasis4230 2 ай бұрын

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)

@crustybuns9344 6 жыл бұрын

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.

@mediterranean.australian932 3 жыл бұрын

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

@GavinWebber 3 жыл бұрын

Please do!

@lacyblackburn 6 жыл бұрын

God Bless you my Aussie friend!!!

@NaturopathsGarden 2 жыл бұрын

Thank you Gavin, great instructions really appreciate

@jim34morrison 3 ай бұрын

Gavin, hope you and your family are doing well! Thank you for these videos. They help keep my kitchen interesting!

@GavinWebber 3 ай бұрын

Glad you like them!

@WetBaconFishing 4 жыл бұрын

Your voice is so peaceful.

@GavinWebber 4 жыл бұрын

Thank you!

@samdean71 6 жыл бұрын

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

@cornycobble3042 6 жыл бұрын

Looks yummy!

@theherbalizer5145 2 жыл бұрын

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!

@GavinWebber 2 жыл бұрын

Welcome aboard!

@itsmeaylin8893 3 жыл бұрын

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

@GavinWebber 3 жыл бұрын

they are now automated by KZfaq.

@SF-dd3tb 2 жыл бұрын

I love it!

@jhayneartoflife6830 4 жыл бұрын

Delicious! My favorite

@elvihoelsida 4 жыл бұрын

Yum, yum, yummy!!!

@stevesimon460 6 жыл бұрын

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

@musa2775 6 жыл бұрын

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!

@ARSUMAN79 4 жыл бұрын

Very good!

@debracarriere9051 2 жыл бұрын

Concise; thank you.

@onemelissa2003 4 жыл бұрын

Thank you. I love Feta!

@danielpatrickswain4338 6 жыл бұрын

curd nerds probably my favourite phrase of the year,

@user-ue6yc9kr8i 4 жыл бұрын

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 жыл бұрын

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 жыл бұрын

Γειά μας!

@whizkybent 2 жыл бұрын

This video was amazing I'll let you know how it turns out

@ilovesesshomarusama716 4 жыл бұрын

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

@sazji 5 жыл бұрын

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.

@iPhoneSamMan 6 жыл бұрын

Nice job on the feta gav

@Silentgrace11 6 жыл бұрын

My cheese fix is quickly being satisfied. Thank you

@thewillowfairy1434 2 жыл бұрын

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

@SewAndTellwithDori 4 жыл бұрын

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.

@ArielLarue 2 жыл бұрын

Curd nerds 😹😹I like that

@MrRenegreg 6 жыл бұрын

I can't wait to try my own feta with watermelon in the summer.

@kaisenji 6 жыл бұрын

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

@jumakumajuma 6 жыл бұрын

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

@nenadlazarevic3494 4 жыл бұрын

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

@GeologyTV 2 жыл бұрын

Good

@pogogogo9002 6 жыл бұрын

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!

@TheFragmentor 5 жыл бұрын

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 жыл бұрын

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 жыл бұрын

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

@lordgarion514 5 жыл бұрын

@@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.

@greeklovin83 6 жыл бұрын

Love all the videos Sir! Ever had Kasseri cheese? Would love a video on this!

@GavinWebber 6 жыл бұрын

I will see what I can do.

@greeklovin83 6 жыл бұрын

Gavin Webber 😀

@zacvillano946 2 жыл бұрын

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?

@kenwhibley9827 6 жыл бұрын

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

@JohnSmith-il4wi 2 жыл бұрын

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.

@ahmedelmoghazy5184 4 жыл бұрын

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

@vernfl291 6 жыл бұрын

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

@BarcelonaAustinA35 6 жыл бұрын

Enjoyable! Will do it myself! No lipase?

@machineheada 5 жыл бұрын

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.

@61cheezil 2 жыл бұрын

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)?

@Bluebirdiran 4 жыл бұрын

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

@johanessuryanata1544 2 жыл бұрын

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.

@vasilismf 5 жыл бұрын

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

@yohananlau1620 4 жыл бұрын

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

@bheppes 6 жыл бұрын

Had a lovely Goat’s Milk Cheddar today, you should try making some! 😊

@GavinWebber 6 жыл бұрын

I just think I might Brett. Thanks for the suggestion!

@zeenasworld 3 жыл бұрын

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.

@DianeH2038 10 ай бұрын

sheep's milk feta is the BEST!

@josephlebleu7828 3 жыл бұрын

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.

@KBDirector123 3 жыл бұрын

In brine it can. :)

@PauletteReid 6 жыл бұрын

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

@2wheelman 3 жыл бұрын

like apple pie, they must have feta cheese competitions . so many many styles.

@iysaw 6 жыл бұрын

You should make Chechil or Konya Obruk cheese!

@lisalisa6613 3 жыл бұрын

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

@emtpwanabe 4 жыл бұрын

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

@jorgemach___2162 5 жыл бұрын

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

@miamorgenlarm1302 4 жыл бұрын

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 жыл бұрын

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

@ArrogantBaSStard 4 жыл бұрын

Hello, my mesophilic culture pouch says it can be used for “up to” two gallons of milk. Can I use the whole pouch, or do I need to still measure out the 1/8 tsp from the pouch? Thank you!

@furqanhasan343 3 жыл бұрын

What should be the pH of curds before draining?

@Anesthesia069 4 жыл бұрын

Does anyone know why my feta won't sink into its brine, but floats instead?

@ginadraper4093 2 жыл бұрын

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

@user-rg1xt5dq6g 17 сағат бұрын

Your welcom

@brendamarshall-lewis5093 2 жыл бұрын

Sorry happy safe and happy Christmas season

@Nosfistis512 6 жыл бұрын

as a greek i aprove

@dannysquires5955 4 жыл бұрын

That style harp would work really good in stainless square vats

@tbirdlouise 2 жыл бұрын

Do you keep the heat on with the whole process?

@lamyaatef4352 2 жыл бұрын

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

@jumakumajuma 6 жыл бұрын

HI GAVIN , love your videos. Do you have a shop in Sydney

@GavinWebber 6 жыл бұрын

No I don’t, and I live about 800km from Sydney 😉

@mike0133 3 жыл бұрын

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 😅

@legatsomaya8844 2 жыл бұрын

hi Gavin if i use cow milk is it necessary to use lipase or optional ,what is its role

@SLEEPDOG01 2 жыл бұрын

How do you clean the cheese cloth

@lindahoneywell1615 6 жыл бұрын

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 жыл бұрын

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

@GavinWebber 6 жыл бұрын

Good tip.

@dunorecit 5 жыл бұрын

Hi. Great video. Thank you very much. I have a quick question. I made a feta cheese with cows and goats milk. It’s been in %10 brine for 3 days. I am planning to take it out and air dry for 2-3 days and put in humidity box in cheese fridge at 10C. After couple of weeks I am planning to vacpac it. Do you think this plan makes sense ? I pressed the curd hard it s pretty firm right now.

@GavinWebber 5 жыл бұрын

Not sure about the air drying phase at 10C. It may grow mould quite easily. Feta here in Australia is vacuum packed with a little bit of brine. Not sure how they achieve this, but it sounds like the best solution

@nimeshsinh9572 6 жыл бұрын

Hi How to make restricted melt process cheese Pls reply

@freeurmind2871 Жыл бұрын

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??

@drew6195 6 жыл бұрын

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.

@dant5349 3 жыл бұрын

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

@sheilarogers3448 2 жыл бұрын

How do You store it long term.

@cannedstarfish6194 5 жыл бұрын

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 жыл бұрын

Use cows milk with lipase added.

@iCircleKi 6 жыл бұрын

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

@GavinWebber 6 жыл бұрын

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

@faint7007 6 жыл бұрын

i watched this eating a block of greek feta

@PetraKann 2 жыл бұрын

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 жыл бұрын