FARM FRESH FETA CHEESE CULTURED WITH KEFIR | MADE WITH FARM FRESH RAW MILK
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- Опубліковано 2 жов 2022
- You can see the whole process of cheese making. From milking the cow to a cheese ready for your table. This simple feta recipe made with raw milk is something even a beginning cheese making can do.
Blessings,
Caren
help.cheesemaking.com/article...
Looks delicious and almost right from the cow 😀. We love our white brine cheese (byalo sirene) in Bulgaria. Ours usually sits in brine for 40-50 days. I love eating mine with water melon
Love your set-up. It truly helps when you have a milk processing room. I had such a challenge with hauling 4 gallons (32lbs) up to the house and processing in a small kitchen. 😖 I currently don't have a family milk cow but have my local source and will give this a try. Thanks for teaching us.
Thank you for your compliment. I love our milk room. Back when we built it we were opening a permitted raw milk dairy so we built it to the State of Texas standards. Hopefully someday you will have a milk room and a micro dairy. Thank you for watching!
Thank you so much for inviting us with you to milk the cows and make the cheese. I love your process using Kefir.
Thank you for watching!
They look delicious!
Yes and very easy to make! Hopefully you have a family cow by now and can make some feta with your kefir.
I don’t have a cow in milk right now and I miss it so much!! Beautiful video❤️
Yes, milk cows are the best. Thank you for watching!
That's fascinating, making cow milk feta using kefir. I wonder does it work if i use different type of starter...kombucha perhaps?
Probably not kombucha but for sure buttermilk and yogurt. Thank you for watching!
Thank you very much for this video! I will definitely try it out with raw milk and kefir. Can you estimate about how long this feta will last in the refrigerator with salt? Greetings from Europe :)
You are welcome and thank you for watching! This cheese should last at least several weeks in the refrigerator and several months in the freezer.
@@texasfarmsteadliving-caren9517 That’s great! Thank you :)
Starting to make kefer again. Placed it on my stove top and forgot that it was there and used my oven and my Kiefer was super hot. I just tried to see if I could save it and put part of it in another jar with milk and it came back to life surprisingly. I was concerned about the way and now I know that that’s OK and I will try to make cheese. Appreciate your video and if you have any advice on what I’ve done I’d appreciate it. Thank you very much!
So glad your kefir survived because it is a mesophilic culture and high temperatures might kill your grains. I suppose the temperature didn't rise about 120 degrees. All is well!
@@texasfarmsteadliving-caren9517 I have now learned that by letting it culture longer I end up with a very thick like but better than yogurt. Nice evening snack with homemade org low sugar jam or maple syrup. Rhubarb butter a bit tart so the maple syrup makes it yummy❣️ Thanks for your reply, much appreciated ❣️❣️🙋♀️
I love your channel! Can you please share where to buy the screen for your milk bucket?
Thank you Angie! Unfortunately the company where I bought it went out of business after many years of service to the dairy industry. The company's name was Bob While Systems in Vermont. So far, I haven't found a replacement. Sorry 😑 Covering the bucket with a tea towel then securing it with elastic works also. Thanks for watching!
If I use a whole gallon do I need to use 4 tablespoons of kefir?
Yes, my standard amount to use is 1/4 cup or 4 tablespoons of kefir for one gallon of milk. I use the same amount of clabber to culture cheese as well. Today I am making traditional mozzarella and I used 1/4 cup of clabber per gallon of milk. Hope your cheese turns out delicious!
Thank you! I am new to all of this. Your videos have been really helpful. So much to learn. Thank you again.
I make kefir with whole milk since I don’t have access to fresh milk. I noticed that your kefir is thicker than mine so I’m curious how to make mine more thick.
Yes, raw milk usually produces thicker kefir. Maybe use more kefir grain? Thank you for watching!
@@texasfarmsteadliving-caren9517 thank you!
Bizim ülkemizde,böyle bir iş yapmak aşağılanma olarak algılanıyor neden,ben bir gün çocuk parkında çocuklarla konuştum şöyle, çocuğa sordum kaçıncı sınıftasın derslerin nasıl diye sonra bol bol süt için dedim sonrada dedimki sütü nereden geliyor dedim, inekler süt üretiyor bizde o sütü içiyoruz dedim çocuk çok tres tepkiyle haayıııııır diyerek tepkili davrandı bende ama süt sadece ineklerden çıkar başka bir şekildolmaz dedim,çocuk bana ne dese buyrun ben sütü pınardan içiyorum dedi. Yani bizim eğitim durumumuz bu,. bu olay 20sene önceydi elin avrupasında hani gidip hava attığınız Avrupalılar onların eğitimi nasıl biliyor musunuz? Şöyle erkek çocuklar elektirik tsisatı, su tesisatı gibi kız çocukları ise dikiş nakış ev ekonomisi dersi alırlar daha bir çok insan hayatının gereği olan ne varsa onlarla eğitim alırlar, şu insanlara bir bakın sistem çok güzel sütü sağıyorlar hemde elleriyle sonra peynir yapıyorlar sizce bu kişiler analarının karnındamı öğreniyor bunları ben düşünün derim,.sizce biz yaşıyormuyuz?
This is not making cheese with Kefir, it's making cheese with Raw milk and RENNET
Feta from cow's milk?!!! Now, THIS I will want to goat's. 🤩
I've only ever tried it from goat's milk...I spit it out everytime! I hate goat products...I must have over-enhanced taste buds because most of my friends are FINE with feta from goats. 😂
Feta made from cow's milk is delicious and smells lovely. 😊
@@texasfarmsteadliving-caren9517 So far, I have thoroughly enjoyed ALL milk products from cows. Goats...Well, let's just say they ARE cute! 😊
Feta is typically sheeps milk in brine. You may like it that way. It will still be pretty tangy though. Just the nature of feta.
@@homesteadgmad8223 I put a goat cheddar on my cheeseboards and the goat cheese haters don't even know.
Too messy