You have a very good teaching voice. All the instructions were simple and easy to follow. I looked at several videos on making feta and yours is the best of them all.
Happy to find you. I use my sous vide to heat and maintain milk temperatures. It prevents scorching and overheating. So far it's worked well. I'm trying it on your recipe for feta today.
Thanks so much! I also use a sous vide if I’m making hard cheeses or cottage cheese. Those things are a little miracle for Cheesemaking! Hope you’re turned out well.
Your cheese still needed time to get more liquid out. You would need to put something heavy on it to press it. Usually the yellow left over liquid is used for the solution. Just save it and add salt to it.
Stainless steel is typically the go-to for cheesemaking. Thank you very much! I haven't but it'd be nice! Though we already have so many darn kitchen gadgets as it is I'll probably stick with my knife for now. :)
I love your video! You explain everything so well and it's so easy to follow :) Just have a few questions: How much lipase do you need if you use cowmilk? I hear a lot of people adding Calcium Chloride. Is that necessary? Why do some people add it? How much would you need to add? Thanks! :)
Thanks so much! You would use 1/4 tsp lipase powdered dissolved in 1/4 cup water, let it sit for 20 minutes. Calcium chloride is optional but a good idea. It adds calcium to the brine Which over time, the brine will pull the calcium proteins out of the curd and you will get more of a cheese goop. I’ve only had that happen once when not using the calcium chloride.
Feta cheese is regionally protected as a cheese produced in Greece from primarily sheep’s milk or a combination of sheep’s milk and a percentage of goats milk. It cannot be called FETA if the milk is from a cow.
I have a question: if the brine turn sour, still the feta good to be consumed? I preserve feta in salamoia and when it turn sour i still consume it, is a good or a bad idea? I have heard that much more sour it is, much more good live cultures it contain. Can i rescue the old feta's salamoia for preserving another feta?
I think that would depend on what kind of milk you started out with. In my experience raw milk will sour, but doesn't spoil unless it is exposed to harmful bacteria. Like with any dairy product, I would say if it still smells good and still tastes good it is likely fine. But if it smells off, moldy, or has any signs of strange discoloration, I wouldn't trust it. That's just my personal opinion though! Brine can be re-used until it gets too cloudy or isn't preserving the cheese properly. You would have to add in more salt though as some will be used up by the previous cheese.
@@RoughandTumbleFarmhouse thank you so much. Even my mum said this but i don't believe her (sorry mum 😭😂). She preserves feta in salamoia and she keep consuming them even the whey turns sour. She said that there are simply acid lactic bacteria. Bye and thank you 👍
I haven't used UHT milk and I have read it tends to not set up properly. Cow's milk works great. Unfortunately most organic milks are UHT as they sit on shelves longer. You can certainly still give it a try. If you do let me know how it works out!
hi, i hope u r well, one Q, if u dont mind, when i stir the cut curds for 20 mintz, they dont separate from the whey (the whole thing just becones like yougurt texture solution), even though they separate the. 1st time i cut the curds, any idea why? Thanx
Hi there! The first Is check is your temperature, make sure the curds stay warm around 86 degrees. Make sure you stir very gently. Have you made it before and had it turn out?
@@RoughandTumbleFarmhouse thanx a lot for ur reply. the room temp here is exactly 86 degrees (30 C), however i even tried to heat the milk to 40 C then let it stay at 30 C, same result. its possible i didnt stir it very slowly as you suggest. The result, in both cases, was a success with end product. Pls note, i dont have cheese culture so im using yogurt or buttermilk or both 😊 thanx again 🙏🙏🌹
Niccccce. Waaaw. Cute. Job. Like. U. Ur. Beautiful. Ur. Job. Nice. But. Is. U. Writing. In. Arabic. Name. Staff u. Added. In. Side. It. Will. Be. Good. I. Need. To. It. Not. Saltly . thank u.
You have a very good teaching voice. All the instructions were simple and easy to follow. I looked at several videos on making feta and yours is the best of them all.
Happy to find you. I use my sous vide to heat and maintain milk temperatures. It prevents scorching and overheating. So far it's worked well. I'm trying it on your recipe for feta today.
Thanks so much! I also use a sous vide if I’m making hard cheeses or cottage cheese. Those things are a little miracle for Cheesemaking! Hope you’re turned out well.
Wow very interesting, Brava, Thanks.
This was a wonderful video. Thank you.
You are so welcome!
Very nice video,thanks
Your cheese still needed time to get more liquid out. You would need to put something heavy on it to press it.
Usually the yellow left over liquid is used for the solution. Just save it and add salt to it.
Thanks for the input! This is the method I’ve used for a few years but I’m always up to try something different!
What kind of pot did you use?
Great teaching video!!!
Have you ever used a curd harp? I’m looking for one.
Stainless steel is typically the go-to for cheesemaking.
Thank you very much!
I haven't but it'd be nice! Though we already have so many darn kitchen gadgets as it is I'll probably stick with my knife for now. :)
could I use powdered goat milk? I was thinking half cow (from store) and half goat powdered milk. Love your video!
I don’t think the powdered would work I’m sorry to say.
I love your video! You explain everything so well and it's so easy to follow :)
Just have a few questions:
How much lipase do you need if you use cowmilk?
I hear a lot of people adding Calcium Chloride. Is that necessary? Why do some people add it? How much would you need to add? Thanks! :)
Thanks so much! You would use 1/4 tsp lipase powdered dissolved in 1/4 cup water, let it sit for 20 minutes.
Calcium chloride is optional but a good idea. It adds calcium to the brine Which over time, the brine will pull the calcium proteins out of the curd and you will get more of a cheese goop. I’ve only had that happen once when not using the calcium chloride.
I just found your channel. Its too bad we arent neighbors im sure our famlies would be besties haha. I loved the video, thanks!
Glad you liked it! Can always use more farm neighbors. :)
كم نسبه lipase المضافه للبن البقرى
Feta cheese is regionally protected as a cheese produced in Greece from primarily sheep’s milk or a combination of sheep’s milk and a percentage of goats milk.
It cannot be called FETA if the milk is from a cow.
Fascinating! Thanks for the info.
I have a question: if the brine turn sour, still the feta good to be consumed? I preserve feta in salamoia and when it turn sour i still consume it, is a good or a bad idea? I have heard that much more sour it is, much more good live cultures it contain. Can i rescue the old feta's salamoia for preserving another feta?
I think that would depend on what kind of milk you started out with. In my experience raw milk will sour, but doesn't spoil unless it is exposed to harmful bacteria.
Like with any dairy product, I would say if it still smells good and still tastes good it is likely fine. But if it smells off, moldy, or has any signs of strange discoloration, I wouldn't trust it.
That's just my personal opinion though!
Brine can be re-used until it gets too cloudy or isn't preserving the cheese properly. You would have to add in more salt though as some will be used up by the previous cheese.
@@RoughandTumbleFarmhouse thank you so much. Even my mum said this but i don't believe her (sorry mum 😭😂). She preserves feta in salamoia and she keep consuming them even the whey turns sour. She said that there are simply acid lactic bacteria. Bye and thank you 👍
Thanks for your video, can I add salt into the milk at the beginning ?
I wouldn’t as I’m not sure how it might interfere with the inoculation of the bacteria.
hi, thank u for the wonderful video, looks great... can I use UHT pasturised cow milk bought from grocery store..?
I haven't used UHT milk and I have read it tends to not set up properly. Cow's milk works great. Unfortunately most organic milks are UHT as they sit on shelves longer. You can certainly still give it a try. If you do let me know how it works out!
@@RoughandTumbleFarmhouse thank you, I found ultra pasturised non-UHT milk, I ll give it a try.. 😊🙏🙏🌹
@@ibrahimbader Good luck! You could always try just a half gallon to test if it works or not, too. :)
@@RoughandTumbleFarmhouse thank you... one more and we ll know... 😊
did you turn off the heat for an hour ????
hi, i hope u r well, one Q, if u dont mind, when i stir the cut curds for 20 mintz, they dont separate from the whey (the whole thing just becones like yougurt texture solution), even though they separate the. 1st time i cut the curds, any idea why? Thanx
Hi there! The first Is check is your temperature, make sure the curds stay warm around 86 degrees.
Make sure you stir very gently.
Have you made it before and had it turn out?
@@RoughandTumbleFarmhouse thanx a lot for ur reply. the room temp here is exactly 86 degrees (30 C), however i even tried to heat the milk to 40 C then let it stay at 30 C, same result. its possible i didnt stir it very slowly as you suggest. The result, in both cases, was a success with end product. Pls note, i dont have cheese culture so im using yogurt or buttermilk or both 😊 thanx again 🙏🙏🌹
How long will it last in the fridge ?
Several weeks.
a what Culture ????? please type the names in case we don't understand
You mentioned everything and forgot to mention yourself in the ingredients
Niccccce. Waaaw. Cute. Job. Like. U. Ur. Beautiful. Ur. Job. Nice. But. Is. U. Writing. In. Arabic. Name. Staff u. Added. In. Side. It. Will. Be. Good. I. Need. To. It. Not. Saltly . thank u.