It usually lasts about 10 minutes at my place because we eat is so fast! It has lasted in the brine, kept in the fridge for 3 months and still tasting as nice as the day it was made.
I went looking online after watching your video and found Green living australia here in brisbane. I went there and bought everything i needed for feta cheese, including the 2 moulds and the spoons (the prices were very affordable!) I hope to make it within the next few days. I hope it turns out like yours :) I am aussie and married a turkish man who got me hooked on Feta....thanks for your video....Well Done!
my favorite part of this video is where you turn on the rear burner while the double boiler is on the front burner! :) Can't tell you how many times I've adjusted the wrong burner at home.
Hi Gavin, Just want to congratulate your presentation.I followed your instructions and made the Fetta it came out superb!!! I'm now hooked on making cheese!! Well Done.
thank you for your great (free, very informative ) tutorials. I watch them all multiple times with great interest. When I lived in Melb. I also used Jonesys milk for making cheeses but now I uses a blend of goat and unhomogenised cow milks.
Thanks for this video. I have cheesemaking books and have found other how-to's online but I just made my first feta and your video was the one that was the most useful for me. Of course it has helped to watch the others, as it gives me an idea of the tolerances and slight variations that still appear to work well, but this one was my go-by, and the cheese has come out great!
I've just had a good laugh. My soundcard is broken so I watched this video with closed captions. Gavin speaks with clarity and has a pleasant Australian accent. Sadly youtube almost completely fails to understand. A highlight was when he added lip eyes to his fella. A useful video with added fun from youtube's narration software - thanks.
I’m amazed at how many people have their own way of making each cheese. I’m trying to be uniform in how my procedures go as I’m trying not to switch procedures between cheeses. Formula yes, procedure less so.
Great idea for the cheese molds. Thanks for sharing that. I was stressed out about not having anything for the cheese molds, but I actually have all these things here right now. Thanks again!
Made cream cheese ricotta too. Got a package from Amazon yesterday eve and found it today Sunday. Inside was rennet calcium chloride mesophillic but no Lipase. I will make chees today anyway even without the flavoring of Lipase
You may be able to find Junket Rennet at your local Walmart or grocery store. It is usually sold for making custard. Junket is not the best rennet for making cheese, it is very weak but might we worth a shot if you cannot find it elsewhere. As far as cultures go, I highly doubt you will find commercial cultures at Walmart, try a health food store. A good alternative for mesophilic cultures is cultured buttermilk. Just make sure it is cultured and not pasteurized after the culturing.
You know what you need? A set of round framed wire meshes of different mesh sizes that are the same diameter as your pot! That way you can cut the curd in one go. Sort of like a tennis racquet.
Your the best Gavin. I made Haloumi twice so far thanks to your vid. I impressed friends and family, as I am Cypriot and I reminded my folks how their parents my grandparents used to make it.
Many thanks for your toturials and slowly explanations. What can I use instead of lipase and misophilic , I can't found it in my countryI know to use plain yogurt instead of thermophilic but other don't know
Made feta myself last week... seemed to to have come out pretty well..... my instructor never had me add lipase though just the the CaCl, starter and rennet. The culture used was a buttermilk culture....
Gavin, you are such a great inspiration...have just rec'd today both of the books that you have used Home Cheese Making and Making Artisan Cheese...and am waiting for an order of supplies from The New England Cheese from the U.S. You have done a great job with your tutorial, and are very relaxed in front of the camera.....I just hope I have as good success as you have. Totally enjoy your channel...keep up the great work! Linda from Ontario, Canada
@tg6537 I find that by having the double boiler underneith, I just turn off the heat and it maintains the right temp. This method has not failed me yet.
I really wish would would put the ingredients needed in the comment section. Also I bought your book on amazon, I didnt realize I couldnt print he pages. Should I return it and order from you? How fast do you ship the file?
Great video. I have been wanting to give feta a go for a while and you have made it look so easy. I will give it a go pretty soon with some locally produced unhomogenised milk.
Thanks for sharing your method. Always good to watch your videos. One thing to mention: You didn't clearly state the required milk temperatures at the various stages.
what is lip eyes? Good job on the video. I have seen Other videos of you making a lot of cheeses, I was wondering if you can tell me why my feta becomes real slimy and sticky after 7 to 9 days. In the brine. the only way to prevent that is put it in Olive oil. Can you help? Thanks
You can keep it in the brine indefinitely. The greeks usually ferment their feta in brine in oak barrels for up to 12 months until the full flavour is achieved.
Hey there! I am a HUGE fan of your tutorials, please keep them coming. Can you please tell me how much milk you started off with cheers? Cheers mate :-)
Is there a low salt version of this feta? I have salt sensitive hypertension but I truly love feta. I’ve seen people soaking their filter in milk to remove the salt, but can the cheese be made with a lesser concentration of brine?
wow what a conversation in the comment section, I'm glad you made it with cow's milk, because I would not use sheep's milk, I may use goat milk, but that would be as far as I would go. I'm glad I found your cheese making recipes, especially on the cheese you can eat right away. thank's for the video's
@tivives1 Congratulations you are very good.I'm from Greece,(especially in farming places) we transfer the recipe from older to younger people.Except some screts(like Gouda makers have) you are right.You have to add a little more salt at (Almi(αλμη in greek) i mean the water with salt you made in the end.Be sure this cheese is mediterranean diet and is too old(Omerus first said about this) and has the characteristic that the place is very important defferent in crete different in central greece)
Thanks for your informative videos; I am a starter in cheese making; however; we lake many of the ingredients where I am; I can not find Lipase ; can you advise what I can use as a substitute??
Hi Gavin I’m all new to this and wondering if you could please tell me the ingredients in this feta cheese I’m trying to look them up but seem to be pronouncing or misspelling the words
Use this recipe. It has an ingredients list in the description. You can use goat or cow's milk and still get a good result. ua-cam.com/video/P4wK2Du-x3E/v-deo.html
Perhaps you have made mention of it in some of the past cheese-making episodes but I have seen only but a few of your postings. And I have yet to hear you make mention of a specific product - essential to cheese-making success; simply the reason for commenting now. Note: * UHT (Utra-High-Temp pastuerised) milk, is sadly, the milk which is mostly available on shelves at the markets; particularly true as it would apply to most all organic dairy - e.g. - full-fat bovine juice (milk) or single/double cream etc. These are all typically UHT processed due to costs of the process and (for the consumer) a long expiry date. I just thought that it might be worth mentioning.........but there you go! Btw: pasteurised and homogenised are terms that are not at all interchangeable
+tristanrl1940 Yes, UHT milk is almost useless for making the type of cheeses that I show in my video. Any high heat treated milk does not set a curd. Ultra pasteurised is another type of milk that will not set a curd.
What are those towels that you are using to line your molds? LOL, you used the term "chuck" which in the US has a completely different meaning! (that would be a disposable pad I'd use for potty training a pet)
Hi, I followed your recipe and I made a beautiful feta cheese. I couldn't believe how perfect it came out. Well my happiness lasted only two days and I don't know what is it that I did wrong, but after I put the cheese in brine two days later when I opened it instead of hardening it had become very soft almost creamy and gooey 😕 :( I want to try it again but I'm afraid it will turn out the same way, can you please help me. I have pictures of the cheese wish I can somehow show them to you. Thanks in advance.
A couple questions if you don't mind: Do you know how much 2ml rennet is in pill form, that's what I have and also is I kept checking my milk, and feta worked but not this well, is there a point that the milk gets too hot? Thanks so much!
It all depends on the IMCU of the tablet. They vary a lot. Go by what is on the label for the amount of milk I used in the recipe. Yes, using a thermometer helps. Once the milk is at the target temp, remove it from the heat. You won't have to guess after that.
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.
i didnt realise i had to put my rennet in the fridge, it has been out- opened bugger....would this cause my cheese not to curd....i can't do this my third try and things keep going wrong
sweeterthanhoneyish How did your cheese turn out. Yes the liquid rennet needs to be stored in the fridge as it loses its effect in warmer temperatures.
my feta didnt work i also didnt realise i had to put the cultures in the freezer i have to buy more ingrediants bugger but i wont give up until i master it like you have
sweeterthanhoneyish Not wanting to sound too forward, but we have cheese making ingredients for sale in our online store that can help you out there; www.littlegreenworkshops.com.au/shop/
thankyou, i just have to wait for the spare cash and i will get a kit from your store that way i have your ingred you use and your videos surely i can make yummo cheese after that
oh wow, while I'm not jealous of the amount of work, I am jealous of the product. Yogurt is an easy way to start in cheese, and if you make the yog really ripe, pour it through cheesecloth into a mould and strain off the whey. Voila, a simple cream cheese. Add sugar and make a cheesecake. And the ladies will love you (if that's the way you swing!)
For those wondering, Gavin has indeed done a "new" version of this video using Cow's milk in the guise of the "Persian Feta" recipe here... ua-cam.com/video/72mDrzcs88E/v-deo.html Be aware that he has changed some of the quantities of ingredients as well as the strength of brine used. Just watch the Persian Feta recipe up to the point where he starts to prepare the marinade. Also drain the curds for up to 30 minutes if you are not making the marinade.
Hi Gavin, I have followed your feta tutorial...no problem... I am however interested if you have made Persian Feta. I have done some research and I believe the difference is that Persian feta, the curds are not cut much larger...Its a much softer creamier cheese. I buy it already marinated from just about any Supermarket in Victoria... I want to have a crack at making my own, and just wondering if you have ever tackled this delicious cheese. I also read its actually an Australian Cheese so not sure why its called Persian Feta. Cheers, from fellow Victorian...
We also have goats and milk a plenty. I often use goats milk in place of cow milk in most of the recipes. It makes a decent mozzarella cheese but I can't get as good a stretch as they do with cows milk. You have a great idea about a short video on goat cheeses
Hi Gavin I am hooked on your videos and I decided I try to make some cheese too. Can you please tell me what kind of enzyme you are putting into the cow's milk and where I can get them? Regards Bela Havas
Hi Gavin, love your videos, thanks so much for all your work! A question - what would be the difference in taste between using yoghurt and a mesophilic starter for the culture? I'm guessing in Greece they would have traditionally used yoghurt?
I made this cheese last weekend and it is amazing!! Thanks for the help Gavin. I can't wait to try some more. Keep up the good work also love your podcasts. :)
Several questions: So, you add the lipase and the calcium cloride before it reaches the 86°? How much calcium chloride? You don't mention that. Just how much is 2 ml of rennet? Is there any way you'd be willing to update this recipe, using American measurements? Thank-you, Gavin
I am new to making cheese and I need clearer instructions. By comparing ur video to many others I have seen on UA-cam, u seem to leave out some important explanations along the way..;( I am afraid to attempt ur recipe bc ingredients r expensive. I want to do it right the first time. Please add more explanations when u make cheese videos. I do t mean to sound ungrateful bc I am a fan of u!!! Really- just thought u should know how I feel. I am a newbie to making cheese. Thanks ♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️
This is the true golden age of youtube. No fancy production values but information shared at no expectation of a return.
It usually lasts about 10 minutes at my place because we eat is so fast! It has lasted in the brine, kept in the fridge for 3 months and still tasting as nice as the day it was made.
I went looking online after watching your video and found Green living australia here in brisbane. I went there and bought everything i needed for feta cheese, including the 2 moulds and the spoons (the prices were very affordable!) I hope to make it within the next few days. I hope it turns out like yours :) I am aussie and married a turkish man who got me hooked on Feta....thanks for your video....Well Done!
my favorite part of this video is where you turn on the rear burner while the double boiler is on the front burner! :) Can't tell you how many times I've adjusted the wrong burner at home.
Hi Gavin, Just want to congratulate your presentation.I followed your instructions and made the Fetta it came out superb!!! I'm now hooked on making cheese!! Well Done.
No, Well done you! Congratulations Curd Nerd!
thank you for your great (free, very informative ) tutorials.
I watch them all multiple times with great interest.
When I lived in Melb. I also used Jonesys milk for making cheeses but now I uses a blend of goat and unhomogenised cow milks.
Thanks for this video. I have cheesemaking books and have found other how-to's online but I just made my first feta and your video was the one that was the most useful for me. Of course it has helped to watch the others, as it gives me an idea of the tolerances and slight variations that still appear to work well, but this one was my go-by, and the cheese has come out great!
@tivives1 You do not need lipase if you use goat milk. thanks for watching
Please don't forget to mention the weight for all produced cheeses
I've just had a good laugh. My soundcard is broken so I watched this video with closed captions. Gavin speaks with clarity and has a pleasant Australian accent. Sadly youtube almost completely fails to understand. A highlight was when he added lip eyes to his fella. A useful video with added fun from youtube's narration software - thanks.
I’m amazed at how many people have their own way of making each cheese.
I’m trying to be uniform in how my procedures go as I’m trying not to switch procedures between cheeses. Formula yes, procedure less so.
Great idea for the cheese molds. Thanks for sharing that. I was stressed out about not having anything for the cheese molds, but I actually have all these things here right now. Thanks again!
@lin1038 Hi Linda! Thanks, and have fun making cheese. I cannot think of a better hobby, especially when you can eat the finished product. Gav
Made cream cheese ricotta too. Got a package from Amazon yesterday eve and found it today Sunday. Inside was rennet calcium chloride mesophillic but no Lipase. I will make chees today anyway even without the flavoring of Lipase
+Martha Nelson Let me know how it turned out
I like your "Far out, Brussels Sprout!" shirt :) Must try making the feta as well.
You may be able to find Junket Rennet at your local Walmart or grocery store. It is usually sold for making custard. Junket is not the best rennet for making cheese, it is very weak but might we worth a shot if you cannot find it elsewhere.
As far as cultures go, I highly doubt you will find commercial cultures at Walmart, try a health food store. A good alternative for mesophilic cultures is cultured buttermilk. Just make sure it is cultured and not pasteurized after the culturing.
SThank you for the info about putting vinegar into the "keeping" brine!
You're welcome
You know what you need? A set of round framed wire meshes of different mesh sizes that are the same diameter as your pot! That way you can cut the curd in one go. Sort of like a tennis racquet.
In one of his newer videos he used a cool method where he has a wire apparatus and a whisk and made real short work of it.
Your the best Gavin. I made Haloumi twice so far thanks to your vid. I impressed friends and family, as I am Cypriot and I reminded my folks how their parents my grandparents used to make it.
Very good and very yummy recipe. Very delicious very tasty. I am from Pakistan
Would be nice to have a remake of this video with your 2017 quality :D (and with goat or ship milk)
Sounds like a challenge (in a good whey) ;-)
@@GavinWebber Boooo :-)
@todd danielson Out of the nipples...
Wish you could make cheese for people who can't get fresh milk only store bought
Many thanks for your toturials and slowly explanations. What can I use instead of lipase and misophilic , I can't found it in my countryI know to use plain yogurt instead of thermophilic but other don't know
Looking at this video now in 2021 thinking "Holy cheese you have come a long way!"
Made feta myself last week... seemed to to have come out pretty well..... my instructor never had me add lipase though just the the CaCl, starter and rennet. The culture used was a buttermilk culture....
That’s good to know s as I don’t have Lipase currently, thank you
Gavin, you are such a great inspiration...have just rec'd today both of the books that you have used Home Cheese Making and Making Artisan Cheese...and am waiting for an order of supplies from The New England Cheese from the U.S. You have done a great job with your tutorial, and are very relaxed in front of the camera.....I just hope I have as good success as you have. Totally enjoy your channel...keep up the great work! Linda from Ontario, Canada
This is one of my favorite cheeses but it is so expensive to buy! I can't wait to start making cheese! This is a perfect rainy day activity!
Great tutorial, thank you for sharing.
@tg6537 I find that by having the double boiler underneith, I just turn off the heat and it maintains the right temp. This method has not failed me yet.
Very helpful, best I've seen
+mmmcinnes1 Thanks!
I really wish would would put the ingredients needed in the comment section. Also I bought your book on amazon, I didnt realize I couldnt print he pages. Should I return it and order from you? How fast do you ship the file?
Just sent you an email. Shipping is instant for the printable PDF version
Hi Gavin... I'm shopping in the USA for the lipase and a mild and a sharp is offered. Sharp? ...
Sharp is the best allrounder.
@rubyslippers1983 Thanks, I start with 8 litres or 2 gallons of full cream milk with about 3.4% butterfat
Great video. I have been wanting to give feta a go for a while and you have made it look so easy. I will give it a go pretty soon with some locally produced unhomogenised milk.
Thanks for sharing your method. Always good to watch your videos. One thing to mention: You didn't clearly state the required milk temperatures at the various stages.
It's a very old video. I've improved since then
@@GavinWebber True, but you can still jazz that up by providing temps with text. ... Just a thought
what is lip eyes? Good job on the video. I have seen Other videos of you making a lot of cheeses, I was wondering if you can tell me why my feta becomes real slimy and sticky after 7 to 9 days. In the brine. the only way to prevent that is put it in Olive oil. Can you help? Thanks
I think putting a small amount of white vinegar (2 tbsps)into your brine as well as the salt stops the slimy problem.
How many hours we should keep in brine ?i want idal time for feta .
You can keep it in the brine indefinitely. The greeks usually ferment their feta in brine in oak barrels for up to 12 months until the full flavour is achieved.
i passed through you tube finally i got the best demonstration for feta. can i make an product by using whey.
Hey there! I am a HUGE fan of your tutorials, please keep them coming. Can you please tell me how much milk you started off with cheers? Cheers mate :-)
Just ordered your book can't wait to get it..
I can confirm that we have your order for the paperback version of Keep Calm & Make Cheese! Thank you Vicky
I bought the moulds from Green Living Australia on line store
Is there a low salt version of this feta? I have salt sensitive hypertension but I truly love feta. I’ve seen people soaking their filter in milk to remove the salt, but can the cheese be made with a lesser concentration of brine?
@tg6537 I use Ricki Carrolls Home Cheese making book or Artisan cheese by Tim Smith or some from the web on the cheese forum.
wow what a conversation in the comment section, I'm glad you made it with cow's milk, because I would not use sheep's milk, I may use goat milk, but that would be as far as I would go. I'm glad I found your cheese making recipes, especially on the cheese you can eat right away. thank's for the video's
When you add the materials you turn off the stove?
@tivives1 Congratulations you are very good.I'm from Greece,(especially in farming places) we transfer the recipe from older to younger people.Except some screts(like Gouda makers have) you are right.You have to add a little more salt at (Almi(αλμη in greek) i mean the water with salt you made in the end.Be sure this cheese is mediterranean diet and is too old(Omerus first said about this) and has the characteristic that the place is very important defferent in crete different in central greece)
Hi, Why doesn't the feta need to be aged? Thanks 😃
+Cy Brooks this is more like a danish feta. It gets crumbly with age
Gavin Webber Thanks!
Wow how your filming quality has changed! Great back then but so professional now!
Hi, You put the cheese into brine in an orange container yet you open a clear one when you finished the brine? Any reason like you changed the brine?
+ANDREW CULLEN Its in Black & White. Its the same container. Artistic licence. :-)
+Gavin Webber Cheers for that, I remembered you saying in the Fridge for 3 or 4 days so didn't understand the change in colour of the container
Thanks for your informative videos; I am a starter in cheese making; however; we lake many of the ingredients where I am; I can not find Lipase ; can you advise what I can use as a substitute??
Hi Gavin I’m all new to this and wondering if you could please tell me the ingredients in this feta cheese I’m trying to look them up but seem to be pronouncing or misspelling the words
Use this recipe. It has an ingredients list in the description. You can use goat or cow's milk and still get a good result. ua-cam.com/video/P4wK2Du-x3E/v-deo.html
@@GavinWebber thank you 😊
Perhaps you have made mention of it in some of the past cheese-making episodes but I have seen only but a few of your postings. And I have yet to hear you make mention of a specific product - essential to cheese-making success; simply the reason for commenting now. Note: * UHT (Utra-High-Temp pastuerised) milk, is sadly, the milk which is mostly available on shelves at the markets; particularly true as it would apply to most all organic dairy - e.g. - full-fat bovine juice (milk) or single/double cream etc. These are all typically UHT processed due to costs of the process and (for the consumer) a long expiry date. I just thought that it might be worth mentioning.........but there you go! Btw: pasteurised and homogenised are terms that are not at all interchangeable
+tristanrl1940 Yes, UHT milk is almost useless for making the type of cheeses that I show in my video. Any high heat treated milk does not set a curd. Ultra pasteurised is another type of milk that will not set a curd.
nice video thank you..But ı do not understand how many grams lipaz did you add in milk?
What are those towels that you are using to line your molds? LOL, you used the term "chuck" which in the US has a completely different meaning! (that would be a disposable pad I'd use for potty training a pet)
Hi, I followed your recipe and I made a beautiful feta cheese. I couldn't believe how perfect it came out. Well my happiness lasted only two days and I don't know what is it that I did wrong, but after I put the cheese in brine two days later when I opened it instead of hardening it had become very soft almost creamy and gooey 😕 :( I want to try it again but I'm afraid it will turn out the same way, can you please help me. I have pictures of the cheese wish I can somehow show them to you. Thanks in advance.
Hi Texass0008. Follow this brine recipe, and it will not go gooey. www.littlegreencheese.com/search/label/Brine
cool tutorial
i like ur shirt btw
Hey Gav great video's, but you never said what temp's to bring the milk to during the process
30 degrees C, I believe. I did read a book that said 86 degrees F.
A couple questions if you don't mind: Do you know how much 2ml rennet is in pill form, that's what I have and also is I kept checking my milk, and feta worked but not this well, is there a point that the milk gets too hot? Thanks so much!
It all depends on the IMCU of the tablet. They vary a lot. Go by what is on the label for the amount of milk I used in the recipe. Yes, using a thermometer helps. Once the milk is at the target temp, remove it from the heat. You won't have to guess after that.
Thank you!
Good job Gavin. Very thorough process. Perhaps you can add a quick list of ingredients just before your credits.
thank you for vidoe can you teel me whate did you add the milke if you dont mind write down for me i like to make thank you
Hello, what was the ingredients you used?
If we are on a low sodium or no sodium diet can we skip the brining process or reduce the amount of sodium used ?
thank you.
If I want to make a double batch, Can I just double all the ingredients? Also Can I use round moulds instead of the square one?
Yes and yes.
Is it me or did you turn on the wrong burner @ 2:00?
+Amerijam Acres You caught me out!
That's the sort of ing I would do. Maybe that's why I noticed
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.
did you turn the other element on by mistake? great video. love it.
i didnt realise i had to put my rennet in the fridge, it has been out- opened bugger....would this cause my cheese not to curd....i can't do this my third try and things keep going wrong
sweeterthanhoneyish How did your cheese turn out. Yes the liquid rennet needs to be stored in the fridge as it loses its effect in warmer temperatures.
my feta didnt work i also didnt realise i had to put the cultures in the freezer i have to buy more ingrediants bugger but i wont give up until i master it like you have
sweeterthanhoneyish Not wanting to sound too forward, but we have cheese making ingredients for sale in our online store that can help you out there; www.littlegreenworkshops.com.au/shop/
thankyou, i just have to wait for the spare cash and i will get a kit from your store that way i have your ingred you use and your videos surely i can make yummo cheese after that
does it need to be in that large of a container? Cheese to brine ratio?
Hello I have goats and cattle here on the farm along with well water does that mean I leave out the calcium chloride?its as fresh as it gets
oh wow, while I'm not jealous of the amount of work, I am jealous of the product. Yogurt is an easy way to start in cheese, and if you make the yog really ripe, pour it through cheesecloth into a mould and strain off the whey. Voila, a simple cream cheese. Add sugar and make a cheesecake. And the ladies will love you (if that's the way you swing!)
Are brine without CaCl?
is it possible to use a potassium based salt verses a sodium based salt for the brine?
Thank you for the recipe
For those wondering, Gavin has indeed done a "new" version of this video using Cow's milk in the guise of the "Persian Feta" recipe here... ua-cam.com/video/72mDrzcs88E/v-deo.html
Be aware that he has changed some of the quantities of ingredients as well as the strength of brine used. Just watch the Persian Feta recipe up to the point where he starts to prepare the marinade. Also drain the curds for up to 30 minutes if you are not making the marinade.
Is there any way to get all of the ingredients for this at my local Walmart..? I don't want to drive an hour out of my way for just a few things /:
Hi Gavin how did it taste compared to bulgarian feta?
Can you use flora danica for the mesophilic in this?
I would not recommend it unless you are trying to make a danish style feta which is more creamy
@@GavinWebber ok thanks i used it and it worked out fine
Do you think this would work with the Zymil lactose free milk?
Hello is it mandatory to use Lipase with cow's milk?
No, you can do you.
@ thank you.
Hi Gavin, I have followed your feta tutorial...no problem... I am however interested if you have made Persian Feta. I have done some research and I believe the difference is that Persian feta, the curds are not cut much larger...Its a much softer creamier cheese. I buy it already marinated from just about any Supermarket in Victoria... I want to have a crack at making my own, and just wondering if you have ever tackled this delicious cheese. I also read its actually an Australian Cheese so not sure why its called Persian Feta. Cheers, from fellow Victorian...
Hi Gavin, I missed the quantity of Calcium Chloride that you added and ratio to water..Otherwise, a great tutorial. Thank you.
Add 2ml per 4 litres of milk.
We need a little bit of light, its wonderful material thank you very much
Wrong burner, oops! :P Great tutorial, I really enjoyed it. I'm going to make some cheese soon. I'll let you know how it turns out! Go Aussie!!! :)
Hello new fan and subscriber, we have raw goat milk aplenty. Could you do a short video about goat cheeses, and your favorite ones?
We also have goats and milk a plenty. I often use goats milk in place of cow milk in most of the recipes. It makes a decent mozzarella cheese but I can't get as good a stretch as they do with cows milk. You have a great idea about a short video on goat cheeses
Hi Gavin
I am hooked on your videos and I decided I try to make some cheese too.
Can you please tell me what kind of enzyme you are putting into the cow's milk and where I can get them?
Regards
Bela Havas
great video
How much yield would you say you got in the end with 4 litres of milk?
approximately 600-800 ml of curd or 420-ish grams of cheese (i use goat milk)
@@mhhawali3148 thank you! :)
@@nathanrayne if it's cow milk i think you would get more yield
Hi Gavin, love your videos, thanks so much for all your work! A question - what would be the difference in taste between using yoghurt and a mesophilic starter for the culture? I'm guessing in Greece they would have traditionally used yoghurt?
@greeningofgavin If you want best results use 100% sheep milk or add a little goat.
Greetings from Greece to greeninggofgavin
Giannis
making feta today..raw cows mil but it is a week old so i am going to add calcium chloride.. adding lipase
How did it turn out?
Thank you
I made this cheese last weekend and it is amazing!! Thanks for the help Gavin. I can't wait to try some more. Keep up the good work also love your podcasts. :)
+Shannon Sand Well done Shannon! You are now an official curd nerd.
How much milk was used
4 litres
Thanks, that is what I thought, making feta tomorrow
Can the cows milk and Lipase simply be replaced by raw goats milk?
Yes, it certainly can. Lipase naturally occurs in goat's milk.
is that whole milk?
Woah! 12 years ago! Damn this is an old one.
Tanks.
Several questions: So, you add the lipase and the calcium cloride before it reaches the 86°? How much calcium chloride? You don't mention that. Just how much is 2 ml of rennet? Is there any way you'd be willing to update this recipe, using American measurements? Thank-you, Gavin
rennet usually 0,002% of volume of milk, regardless of any measurement. Just make equation using that
whar is lipase and how can i get it. thanks alot
If you use goat's milk, you can omit the lipase.
@marocainaujapon No problem
Can we do this without the Lipase..??
Yes but will taste different
I am new to making cheese and I need clearer instructions. By comparing ur video to many others I have seen on UA-cam, u seem to leave out some important explanations along the way..;(
I am afraid to attempt ur recipe bc ingredients r expensive. I want to do it right the first time. Please add more explanations when u make cheese videos. I do t mean to sound ungrateful bc I am a fan of u!!! Really- just thought u should know how I feel. I am a newbie to making cheese. Thanks
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