How to Make Feta at Home using Goat's Milk (Easy to Follow Steps)
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- čas přidán 3. 07. 2024
- Learn how to make authentic greek-style feta at home with these easy steps...
Home cheesemaker, Mary Anne, shows you how to make authentic FETA in your own kitchen using 5 ingredients: goat's milk, bacterial culture, rennet, CaCl and kosher salt. Most of the steps happen on the first day, with some minor steps happening on the 2nd and 3rd days.
You can eat this brined feta right out of the jar and enjoy Greek salads galore for months to come!
Mary Anne also shows you how to make the brine to store the feta, as well as how to make marinated feta by adding extra virgin olive oil and herbs to your jars of feta.
This recipe makes 2.4 pounds or 1 kilo of feta cheeses, and the cheeses are preserved well in their brine for a long time.
Please consider becoming a patron & supporting this channel, by making a donation through Patreon: / givecheeseachance
Learn about how to make other cheeses at home (i.e. cheddar, feta, brie, camembert, mascarpone, quick mozzarella, cream cheese, ricotta, labneh, Nabulsi, Belper Knolle, colby, yogurt, as well as crottin-, valencay-, and boursin-style cheeses).
Here’s where you can purchase calcium chloride, rennet (coagulant) and bacterial culture on-line in Canada and the U.S.:
Canada: glengarrycheesemaking.on.ca
USA: cheesemaking.com
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3) "Midnight Talking" (without voice) - Jak na to + styl
Greetings
I was in the food business for many years and distributed more than 12 thousand items to hotels, restaurants and grocery stores.
that cheese was one of the biggest sales figures of my company. I visited large cheese factories. But I was only doing it to sell. Until I came across how to make feta cheese on CZcams, many have different methods. But I concluded that you are very clear and teach everything like a first-grade student. That's why I decided to take advantage of your work.
. This is the second time I made feta cheese. Another reason was that a factory in Edmonton produced feta for me and everyone liked it, including me and my family. But after I sat down again. For family consumption, which is only one 3 kg bucket per month, of Macedonia type, and I don't want to mention the name of the distributor here.
Anyway, it's been a while and this feta is very soft and straw like cream cheese and I pay about 50 dollars for it, it's not good quality anymore. Now I am very satisfied with the type of cheese I made. My question is that. First - 4 liters of 3% milk and almost 1 liter of 33% cream. Only 1 kg of cheese was obtained. Did I do something wrong or is this amount correct? Please guide me, I will be very happy. All the materials that you use are exactly what I used. With what problems I bought each one from different places. From Amazon, to cheese companies in Arizona and right here in Vancouver. It is very difficult to prepare them, thank you
Sincerely
Jerry Vancouver
Love this video!!
Greetings from the netherlands. I enjoy watching your video’s. You have a lovely voice. I enjoy learning from you. Thanks
Thank you so much! Greetings to the Netherlands from Canada!
Beautifully done. Thank you so very much!🙏🏼🌺
Ilove your cheeses thank you for sharing your recipes
Salam from algeria
Thank you so much
Very nice job God bless you
Mss MaryAnn you actually describe the instructions very clear and precise way added to it your written instructions without unuseful words we usually hear in most cooking videos so it is very professional and suitable for cooking lessons or books I salute you Mary Ann
Well, thank you so very much for your kind words! Mary Anne
You are an Artist Madame..
Your presentation is professional thank you.
Thank you for watching!
Excellent job well done
Thank you! :-)
Hello Mary Anne, I tasted my Feta a couple days ago, made from your recipe. OMGoodness it is the best Feta I have ever eaten. I find myself skipping over to the fridge for a nipple here and there. Thank you so much for reaching out telling me about your recipe a while back. I will definite make this again and again. Have a fun day Mary Anne.
Ha ha ha, it really is tempting, isn’t it? I’m glad you had such success with the recipe. My family loves it too! All the best, Mary Anne
@@maryannefarah Thanks Mary Anne, next is you Blue.
Love your cheese
I loved it! You explain so well. Great job!! I certainly will try your recipe. Looking forward to seeing your next video. Thanks for sharing this video.
Thanks, Lou!
Looks delish!
Indeed, it was soooo good! I make this regularly in my home. Nowadays, I am even making it with sheep milk. I hope you try the recipe.
great tips
Glad you think so!
Greetings from Greece,
the feta land.
Hello Athas! Greeting back to you from Canada. I’ve been to Greece and absolute loved it! Lucky you to be able to live there.
@@maryannefarah4367 I work on Paros island,Cyclades,in a restaurant,if you ever come let me know.
@@parasporian That would be a dream to go there! Thanks for the invite!
Love your easy to understand presentation. Very well done. Thanks
Thank you! I hope you try the recipe.
@@GiveCheeseaChance Gathering ingredients over the next week for mozzarella and wrote out all the steps for brie, cheddar, and feta as well. I already make my own yogurt so this is kind of an extension of that in some ways. Thanks for the detailed instruction. Tim
I've seen a variety of ways to make feta, I think yours is the easiest. Thanks, this is my next cheese project.
It is because I am a lazy person at heart, so I am always looking for short cuts, but nothing that compromises flavour.
Your Feta video is excellent Mary Anne. You are the perfect teacher giving such intricate details. I am going to make your Feta recipe. So many wonderful useful tips. Thumbs up and subscribe from me Mary Anne. I'm looking forward to seeing more of your videos. Thank you Darlene in Nova Scotia
How very kind, Darlene, thank you! More videos to come in 2024!
I'll be waiting Mary Anne.@@GiveCheeseaChance
You are absolutely amazing ❤
Awwwww, so sweet of you! Thank you. :-)
I'm from Algeria and I love you❤❤❤❤❤❤❤
Another great video Mary. :D
Thanks, Giselle!
@@GiveCheeseaChance Keep them coming
Thank you for the recipe video, all your videos make me feel that cheese making is so easy. Your explanation is always so clear and I can understand all steps. :) I made Feta based on your video, but it was not easy to convert cup to gram (salt), and I have granulated calcium-cloride, not liquid. And we use liquid rennet in Europe, too. I tried to do my best, hahaha. We will see some weeks later. Hope Feta won't be salty. :)
Your instructions were so clear and easy to understand and you have a lovely demeanor. I love your timer checklist too! Thank you, I am going to try making feta!
That's fantastic! I am sure you will find it exciting!
You are a great woman because your she's is so so so delicious and so so beautiful thank you🎉❤
Mary Anne, my god ur videos are great,ur such a good teacher!!!
Exam tomorrow morning at 9am!
Мариана я делаю фету на коровьем молоке . 8л молока 35 % сливок . 1 /2таблетка реннета, 3 гр гранулированного кальция хлорида развожу в воде . И добавляю sharp lamb lipase . . Делаю на уоgourment culture один пакетик это термофильные бактерии 40С градусов 4 1/2 H . 40 гр соли. Живу в BС Canada . Фета получается острой . Долго хранится в холодильнике без заливки рассолом. Благодаря острой овечьей липазе. I love your work!!!!
I had to have your comment translated to this, “I make feta with cow's milk. 8 liters of milk 35% cream. 1 tablet of rennet 3 or 4 grams of granular calcium chloride dilute in water. And I add sharp lamb lipase. I make one sachet of thermophilic bacteria for your gourment culture 40C degrees 4 1/2 H. 40 gr salt. I live in BC Canada. Feta is spicy. Long stored in the refrigerator without pouring brine. Thanks to the acute sheep lipase.” Thanks for your recipe. I guess there are a few ways to make feta!
Thank you! :-)
@@maryannefarah4367 you too!
At the salting stage, I put my feta into a square tupperware box with a draining mat at the bottom and then 4 layers of cheese each separated by a draining mat.
It just worked out nicely that the box was the same size as the tupperware box. Each day for the next four days I took the cheese out of the box, wiped it down and replaced the cheese after moving the bottom layer to the top. This meant that each layer was evenly pressed.
The effect of this pressing was quite remarkable with the cheese being about threequarters as thick at the end as at the start.
It also had a fantastic effect on the texture, making it more creamy.
Its well worth a try and definitely something I will do next time.
That sounds pretty cool, John. Very interesting. I wish I could see a picture. Thanks for sharing your technique!
I'll try & remember to take a couple of pictures next time I make some.
Out of interest what yield do you get from your 8L of milk
@@jgarvani I wish I could remember exactly, but if I would guess, I get about 1 pound of cheese for every gallon of milk.
@@GiveCheeseaChance Thanks, that's about the same as me
Great video! We are going to have to try this. We have a lot of fresh goats milk, and we love Feta!
I really hope you do try this recipe. It creates a delicious (and long lasting) feta!
One of the main things I purchase in COSTCO & BJ's is Feta.
When it comes time to renew my membership, I will likely not. Thanks for the video!
That’s funny! I wonder if Costco sells goat milk?
رائعه
Thank you MaryAnn I'm really enjoying all of your videos. I made your feta 3 days ago (it went into the whey brine today) and I was just wondering if you could weigh your kettle :D I guessed the weight for my feta as I don't have one and definitely over did it as the texture was a bit firm and lacking any gaps when I cut it, I'm sure it will still taste amazing but I'd like to get it right next time. Thank you!
Hello Brad, the kettle is about 12 pounds when full of water.
Calcium chloride 😂 had me thinking its chemistry class 😂😂
There's a lot to learn in chemistry class that we can use later in life.
In Greece we use only dry bacterial not calcium chloride 🇬🇷
Can you please 🙏 provide link directly to the products you used from that website?
Amazing video. It's just hard to figure out which item to buy on their site
Here is a link to the bacterial culture used for making FETA in this video, but you can look around their web site and find other ingredients too! They are very helpful also if you need to call them and they will help you with specific questions, ingredients and tools: glengarrycheesemaking.on.ca/products/danisco-choozit-mt1-10-dcu?_pos=1&_sid=f64e29a03&_ss=r
I milk my own goats and use raw goats milk. I don’t use calcium chloride. I do use feta culture. I use liquid renet because I have had no luck with tablets. I boil my pots and utensils to sterilize. I cut the same but use a cheese harp for the horizontal cut. I use my curd knife to run around the pot and use my slotted spoon to stir.
Glad to see you've been making your own feta. It is so satisfying! I've always wanted to have a cheese harp.
Joanne, where do you buy the feta culture? I guess I can make a mesophilic starter culture from buttermilk, giving me 1 oz. cubes when frozen; not sure how much to use, as one recipe says to reduce culture by 25% if using raw goat milk (also no calcium chloride). Is the cheese harp sharp on the edges, or could I use a cake wire rack?
You are awesome, I love your thorough description and very detailed videos. I am originally from Egypt and I live in the States, it is so difficult to find Roomie cheese, I believe it is also called Armenian cheese, I would so much appreciate it if you post a video about how to make it at home. Thank you so much
I'll keep my eye out for a good recipe!
@@GiveCheeseaChance
Thank you so much I appreciate it 😊❤
@@GiveCheeseaChanceapologize for the misspelling in the first message- here is some information about Rumi cheese. Thank you so much! I appreciate it. en.wikipedia.org/wiki/Rumi_cheese
@@safaaemara7614 I just read the info in the link you supplied and I am fascinated. I want to try Rumi cheese! I promise to keep an eye & ear out for it. I am so curious about the taste!
@@GiveCheeseaChance
Thank you so much I appreciate your efforts, it is available in the middle eastern stores but extremely expensive.
Amazing love it
Can i use cow milk fresh from farmers?
Yes, absolutely!
😋😋😋
👏👏👏
Hi from the UK..Could you have used your pH metre for the brine correction process
I just didn’t own a pH meter at that time.
What if all of those ing you used are not available locally what are its substitutes? Ty
I have ordered my ingredients on-line from Glengarry Cheese Supply and New England Cheesemaking. They deliver within a few days. Most people have to do this. If you want substitute options, there is a good video discussed what cheesemaking bacteria do (their job), and how to use yogurt, kefir, cultured buttermilk (etc.) instead of freeze-dried cultures. Here is the link to that video... czcams.com/video/P06taxFH4MQ/video.htmlsi=kgLbdRJduTezbzr6
Thanks for the instructions. My only question is that it looks like you are adding a lot of salt during the whole process. Wouldn't make the final cheese very salty? I definitely like salt in my cheese, but don't want it to be too salty.
I can see how it looks that way, but no, the cheese does not come out overly salty. Not at all. Give the recipe a try and you will see.
Great procedure. Can we use Cow Milk ?? We can not find Goat milk in my part of the world.
Yes, you can use cow's milk, although I find the taste is not as good and the curd is softer, but you will still get feta. Go for it!
First timer here, great instructions, easy to follow. I got to the point after overnight pressing, it looks great, nice texture (to the touch/eye), but I couldn't help nibble on it and it tasted (and felt) like I was chewing on an eraser ... I hope that's not unexpected and the flavor will develop over time (as you indicate), just making sure I'm not already doomed and up for a big disappointment. At what point would I expect a taste/texture (crumbly) close to a real Feta?
Hello Robert. Yes, the flavour develops over time. I have eaten mine as early as two weeks and kept eating batches 6 months later. During the first few days though, the cheese still tastes like salty milk--nothing special for sure. The texture changes over time--the pieces are a little "hard-ish" right after dry salting. That's OK! One more thing, try to keep the cheeses submerged in the brine overt time.
If you do not have rennet tablets how much liquid rennet would you use?? Thank you.
Find out if your liquid rennet is double or single strength (for example, the liquid rennet I buy is double strength). Then use this formula: 1/4 tablet = 1/4 tsp of single strength liquid rennet.
Hello
First of all I would like to thank you for your great and informative videos.
I have one question regarding Calcium Chloride, what is the percentage of Calcium Chloride we need to use per liter of milk?
Hello, thanks for your comment. I use a 33% CaCl2 solution. Here’s a video about how I make it…czcams.com/video/hlm2DfVHxRw/video.html
Hmmm, I don't have the answer to that. However, I think you may find some info about calcium chloride in cheesemaking in this video where I talk about how to make a calcium chloride solution at home... czcams.com/video/hlm2DfVHxRw/video.html
Very difficult to find feta culture! If I make my own from buttermilk (mesophilic starter culture), could you tell me how much of an ounce I would use when using fresh raw goat milk?
Where can I leav the cheese if I dont have a place about 10 degrees any tips? Or can I put it in my fridge direktly? In nigthtime out is 10-14 but during the days its still about 20-23 degrees out.
You can just put it in your regular fridge then. The flavour will develop more slowly but it will still work.
Hi. great video as usual but I have a small question. can I put feta in olive oil after I take it out of the brine. thank you so much.
Sure you can put it in olive oil with peppercorns and bay leaf, etc., however I recommend using a 50/50 mixture of extra virgin olive oil and a lighter oil such as canola oil, so it doesn’t congeal as much in the fridge during storage.
@@maryannefarah4367 Thank you very much for your help I will try your recipe.
Mine i bought doesnt have flavor. Do i add salt and strain more water ?
You bought feta that doesn't have any flavour? That's too bad. Flavour can develop over time, so you can wait longer. It could also be the brand you bought. Was it made with cows' milk perhaps? I find feta made with cows' milk is not as flavourful as feta made with goat and/or sheep milk.
Good morning please can you make a gowda cheese
I will add it to my list but may not be able to do it this year! Thanks for the suggestion, Mariem!
hello.. could i use one 1% mg of goat milk? and may i know where you bought or order some of those other solution and ingredients you use?… i would like to try this process that you made.. thank you ❤🙏
Hello! I order my ingredients from a place in Ontario Canada called Glengarry Cheesemaking and they ship around the world. They also answer their phones if you have questions, so are very helpful. I have never used 1% milk fat goat milk for this recipe; it may give you a small yield and a harder cheese.
Hello, where can I find a link to the recipe ?
Hello back! It is not written out; the recipe is shown in the video.
Thank you for very clear instructions. I tried this cheese from unpasteurized goat milk but something went wrong. After the milk was acidified with kefir (which have the same bacteria as the culture except Streptococcus)after one hour the milk was thick like joghurt! I put in the rennet anyway but it did not go well. There was no curd, it was a thick at the bottom of the pot. I don´t understand what went wrong this time.
The thing about using kefir is you don't know HOW MANY bacteria are in your kefir source, right? There could be so many bacteria that the milk acidifies way too fast. Also, if you were not using pasteurized milk (like I do in the video), then your milk also has some bacteria in it as well (possibly even unwanted bacteria too). So those are too variables in your case. Could you perhaps try the recipe exactly like in the video and then on subsequent tries, proceed to make changes to the recipe, one variable at a time?
@@GiveCheeseaChance Thank you very much for the advice. I will do as you say and just a little kefir and also some other acidic. I think my kefir is to strong. I read an interesting book: "Natural cheese-making" from David Asher about using kefir to make cheese instead of bought cultures.
Hell0 . Great video professional delicious result . 2 questions : first during stirring curds keeping same temperature 32 . ? . second : you get 2 liters of whey you keep it 2 days outside the refregirature or inside ? . thank you
When I stirred the curds, I kept them at the same temperature--definitely. Also, I kept the whey at room temperature while the cheese was pressing and being salted. I've not had any issues with this.
Thank you for fast replies about stiring tem. and the whey at room temp . I am dentist interested in chemistry and cheese making . your videos are the most professional . waiting for hard cheese (cheddar . romano)
l think keeping the whey at room temp . ingress fermentation proces and acidity which inhance flavor of cheese in brine
@@ktgg1582 Thanks for your comment. I appreciate it! I am working on a video on how to make COLBY and it will be released in the next few weeks--so that is a hard cheese you may enjoy.
@@ktgg1582 Yes, the temperature definitely makes a difference which is why keeping the whey at room temp for a few days ends up improving the cheese.
Hi can we use fresh cow mik for any cheese
Hi! Certainly, when using raw milk, you can use 1/2 the culture in each recipe, and don’t use any Calcium Chloride. You’ll get a great result.
Yes, of course! You use much less bacterial culture when you use fresh milk, and you don't need to add any calcium to fresh milk.
I was wondering why you chose to use rennet tablets rather than liquid rennet? Is there an advantage for this cheese? Thanks
Good question. Liquid rennet is easier to use but it expires sooner, it is heavier to ship and it costs more to purchase. In most of the videos I make on cheesemaking at home, I use liquid rennet. Many people around the world can’t get it, so I sometimes show how to use rennet tablets too.
@@maryannefarah4367Thanks
Can you use the brine for anything else after the feta is gone?
Unfortunately not that I can think of.
Bit of a late response but I typically use the brine to marinate chicken after.
I love ur recipes. But what if i have access to raw milk what shall i do
Hello Arij, I don't have much experience using raw milk. I know that you do not need to use Calcium chloride when using raw milk however. And that you need the utmost in cleanliness and very fresh milk when making cheese with raw milk. You don't want any contaminants to ruin your recipe.
You shuld pasturise the milk to 72-75degrees and keep that temperatur for minimum of 15 seconds. After cool down rhe milk fast to 30 degrees . Add culture or yoghurt to get back some of the good bacterials. After you let sitt for 30-40 minuter and after your can follow this video by puting the rennet in to the milk stage.
What if the PH of the Brine is below 4.6? Can I just use it or do I need to bring it back up? (If so, how?)
How much below 4.6 is your brine? You can always add water to dilute the brine.
@@GiveCheeseaChanceActually, I had the 2l (captured whey) in a 0.5l jar and in a 1.5l jar (didn't have a larger container at hand), so added the kosher salt to the 1.5l and ended up with 3.7/5.3. When I measured the 3.5, I was wondering what I should do, so this is mostly curiosity. When I mixed them I ended up with 4.5, so I was good. But I'm curious which 'range' you approve to go forward with...
@@robertberger9511 I am glad it worked out for you and that you got the correct pH. The pH of 4.6 is ideal, but even if it goes down to 4.4, you are OK.
If my brian is too high from the 1st time I test it, how do I lower the pH?
Hi Nancy, If your brine's pH is too high (meaning it is too alkaline), you just need to add vinegar to make it more acidic. Jump ahead to 15 minutes and 45 seconds in the video to see how I add vinegar until the brine's pH is lowered (becomes more acidic). If your brine's pH is too low (in other words, it is more acidic) no need to do anything at all. It will be fine.
@@GiveCheeseaChance I'm gonna try your recipe next week, wish me luck because and very new to cheese making.
Good luck, Nancy! You can do it! I know you can!
I want to make it creamy cheese which spread easy in sandwich should i use the whey in blender
You mean you want to take your feta, puree it and make it spreadable? I have never done that.Why not just make a cream cheese which is designed to be spreadable? Here is my cream cheese recipe... czcams.com/video/mRiex6Vo1ko/video.html
I can never get goat milk can cow milk be used?
Yes, definitely.
What market did you buy goat milk at?
Pasteurized goat milk is sold at many grocery stores near me including Longos, Metro, Whole Foods, Organic Garage, and more. Where are you located?
@@maryannefarah4367 Sioux Falls, So. Dakota
@@maryannefarah4367 Walmart has goat milk...BUT...it's Ultra-Pasteurized
@@matthewjacobs141 That's too bad. Have you called around to some other grocery stores or even looked up dairies? I searched on-line for goat dairies near me, called them up and asked them which stores their goat milk was sold at.
@@GiveCheeseaChance Just made contact with a dairy near Sioux Falls that delivers to my front door...fresh raw cow's milk...It seems there aren't many Sheep or goats in or around So. Dakota
Hi can I use cow milk ?
Yes definitely but my experience is that goat milk works better.
Thankyou
This is a beautiful thing, but my darling, I will be buying my feta in a store or local farm.
That's OK too! It is interesting to learn the process either way. You get to understand why cheese can be expensive; it can be a long process.
How many kg from cheese from 2 kg milk
Usually I get .45 kg of cheese for every 4 litres of milk.
@@GiveCheeseaChance thanks dear but I make around 600 grams of 2 liter in egypt buffalo milk
@@GiveCheeseaChance another question if i want to benefit of way protein in the cheese is it possible to leave liquid inside cheese and will it spoil
You do not want to leave liquid in the cheese. It will be too soft and it will certainly no longer be considered as a feta. And yes, it will spoil faster. Softer cheeses (have more liquid) and have a shorter shelf life than harder ones in general.
@@hunting.egypt964 Buffalo milk gives a higher yield than cows milk since it has higher levels of fats and proteins so you get more cheese per litre of milk with buffalo milk. I am using cow's milk in the video, however.
I've been using your recipe to do feta cheese for 2 years now. But today I forgot to keep the whey!!!! 😢
What can I do now?
One of the reasons we use whey as part of the storage brine is because it has calcium in it (like the cheese) so the calcium does not leach out of the cheese overt time. Without whey, you will have to use water, salt and add some calcium chloride solution to it.
@@GiveCheeseaChance thank you.
من اين لك كل هذا العلم
هل من دراسه عمليه ام تعملين باحد المصانع؟
I read a lot of books and do a lot of experimentation.
@@GiveCheeseaChance
الله يوفقك
Why is my culture getting damp in the freezer not dry as the first times im using it?
I suspect you did not seat the pouch of bacterial culture well enough lat time you used it. So moisture got in. You may have to test if the culture is still viable.
@@GiveCheeseaChance as I was thinking I kept the culture in a sealed container but late I realised that it wasn't closed properly the seal it's not good so I must find another way
@@GiveCheeseaChance and yeah I think the culture is not that good anymore I ve made a batch of cheese today and what I've got left I trew it away
CaCl2 not needed for raw milk.
That's is true. Lucky that you have access to raw milk from clean animals. I am not using raw milk in this video's recipe.
the acidity is too high so you add acid? i dont follow
I can see where the confusion is. If I say the "acidity is high", I may mean that the pH NUMBER on the acidity scale (0 to 14) is a higher number than what we want so we have to reduce the number to a lower number. A lower number (i.e. pH 4.8) is more acidic than a higher number, (i.e. 8.0). Higher acidity = lower pH number. Adding acid will make the pH number lower. Sorry if it is confusing. I wish scientists didn't create an inverse relationship of pH number to acidity level (the higher the acidity, the lower the pH number)!
Isn't too salty that feta?
Not at all, it has the perfect amount of saltiness, definitely not too much and I eat it all the time.
Ta soft?
Good job but it is long long way 😭
Cheese is definitely a slow food.
انت امراه بمئة رجل
???
Mary Anne🌹will you marry me?🌺🌺🌺🌺🌺🌺🌺
My husband just said "Yes", I can marry you.
Ta soft?
I'm not sure what you mean. Are you saying you think the cheese was too soft?