💯%. That's part of what makes Greek Feta unique. Thanks for sharing. Lisa

Unfortunately, no. Cheddar is a rennet- set cheese. The rennet is used to coagulate the milk, but it has a much more important role during aging. Over a period of months, the enzymes in the rennet cut the proteins into tiny little pieces, which produces the flavor and texture we experience in aged cheeses. Vinegar coagulates milk, too, but is mostly used to make fresh cheeses that are meant to be eaten within about 7 days. Nearly every cheesemaker, from all over the world, I know purchases their rennet online. I use cheesemaking.com. They ship worldwide. Not the answer you were hoping for, but I hope this helps. Lisa

You can find me on Facebook at Cheese52tv 😀

It could be butterfat from the cream that didn't get absorbed into the cheese. It's hard to tell without a pic, but I think you were right to carry on. Fingers crossed for a great outcome in 4 weeks! Lisa

🙏

Hi Odette, I'm going to need some more information to help you. Did you deviate from the recipe at all? What is the temp of your kitchen? How are you sanitizing your workstation and equipment? Are there a few spots or a lot? Is it fuzzy, or does the cheese seem more "blotchy"? Lisa

My pleasure 🙏

Hi Odette! I use C101, but any thermopihic culture will do just fine. Happy cheesemaking! Lisa

Hmm. I just did a quick diagnostic here- everything seems to be running fine all the way through to the end of the video Sorry that's happened!

Hahaha! I suppose that's true!

@@Cheese52 what?

Hello! Yes, of course. Feta is a PDO cheese made up of 70% sheep and 30% goat's milk and is made in specific areas of Greece under strict standards. This is about a country keeping other commercial organizations from adulterating a precious product. And I get it. I'm just a home cheesemaker making a cheese that approximates the Feta I can buy at my local grocery. Thanks for watching, cheese friend. Lisa

@@Cheese52 thanks Lisa for your repply, I am Greek and I wanted to start making cheese, my milk of choice for feta is goat's milk, If I follow your recipe will I have the same results? 😄

@@geniusmastery Well, goat milk has a distinct tangy flavor, so it will alter it some, yes. I'd leave the lipase out, and give the recipe a try! Lisa

Hello Lynn, Oh my goodness! You spent 48 hours at the stove - two days and two nights - trying to make caramel? I would have given up long before that! Different heat sources will vary the time it takes for the whey to reduce. It consistently takes me 1.5 hours to reduce to a quart, and I do this often. Of course, the time it takes will vary. You may wish to turn up the heat a little to speed up the process. It will need to be stirred continuously to prevent scorching. Regarding the lemon- if you don't appreciate the flavor, omit it. Problem solved. Try again. You may just make the caramel that tastes like the caramel you are expecting, and best of all, it's made from whey, so it's essentially free. You mentioned you run into other similar problems with my videos. Can you be specific? I'd be happy to troubleshoot with you. If there is something that isn't clear, or if you are experiencing a result you didn't expect, I am happy to help. Thanks for writing in. Lisa

Hello Gina, Thank you for your confidence in my work! Yes, Camembert is included in the recipes, along with 33 others - many of which have video accompaniments that you see here on the channel. I am confident that when you see the book, you will recognize its value. It's the only book I know of that takes you from a beginner to an intermediate level of understanding of cheesemaking. If you do not appreciate the book, it can be returned. I hope that helps you with your decision 🙂 Happy cheesemaking! Lisa

Hi Gina, Awww, what a kind gesture! My mailing address is listed in the description box. Thank you again, Lisa

Hi Gina! Yes. If the house goes down in flames, I'm going back in for that cheese plane! (just kidding) Vince made my press out of poplar. You can find his complete and awesome instructions how to build it in my book, available at www.cheese52.com. You will also find a link to the ingredients and other equipment for your cheesemaking on my website. I'm excited for you to try this recipe. Happy cheesemaking! Lisa

Do you mean 50 C (122 F)? The temperatures listed in the recipe are important. I would try to make the cheese during the cool morning hours, and find a way to keep the cheese at the appropriate temperatures during the brining, and 'warming' (in your case, cooling) stages. A cooler with ice packs could work well for this purpose.

@@Cheese52 yes i do, thanks for replying

Hello! This is a great question. The answer is no, it cannot be skipped. The recipes need the culture in the buttermilk to increase the acidity in your cheese. However, You can replace the buttermilk with 1/8th tsp of any mesophilic culture, per 1/4 cup of buttermilk recommended. I hope that helps! Lisa

Hi Rin, Yes, you can use either. You won't need the calcium chloride, and you may wish to reduce the culture and rennet by about 25- 40%. My cheese friend who use raw milk start with the recipe as intended, record the results, and reduce the amounts slowly, batch by batch. Rawilk already has some bacteria in it, but it is impossible know how much, because it varies from species to species, season to season, farm to farm The bacteria in the milk will acidify the cheese quicker and may help it coagulate quicker as well. You will definitely need starter culture, you just may be able to reduce the amount as you become familiar with how your milk behaves. Long answer to a short question, but I hope it helps! Happy cheesemaking! Lisa

Hello, and thank you for those lovely words! I am so glad you enjoy the channel, and that you find value in the tutorials! I use a wine fridge that naturally holds the temperature at 50-55F (10-13C). The temperature to age wine is the perfect temperature to age cheese. I typically vac seal my cheeses, so humidity control is not needed. If you wish to go the natural rind route, you will need to control humidity. This can be achieved with the use of a ripening container. See my Farmhouse cheddar recipe for a step-by-step video on how you use a ripening container. If you choose to get a controller, keep in mind there are two types- one to control just temperature, and one to control both temperature and humidity. If you choose the latter, the cheeses can be placed directly in the cave without an aging container. Just be sure there is adequate airflow around the entire cheese. I use this company for my cheesemaking supplies. They are quick, efficient and reliable. I make a commission if you purchase: cheesemaking.com?aff=35 Thank you again for your comments, and happy cheesemaking! Lisa

@@Cheese52 thanks Lisa that totally helps! God Bless and don't stop!

What a party! Thank you!

Thank you!

Hi Beverly, This recipe uses whole milk, which is 3.25% fat, and is considered 'full fat.' If you would like to increase the fat percentage of the cheese, you can swap out the evaporated milk for either half and half milk (15%) or heavy whipping cream ( 35%) fat. Hope that helps! Lisa

Hi Steven, Yes! I use this recipe mainly for poutine- that and for snacks for the littles in my life! Happy cheesemaking, Lisa

Thank you very much. Happy cheese making to you too.

Greetings, my Kazakhstan cheese friend! Thank you for your confidence in my work! I am so glad you enjoy the channel. Happy cheesemaking! Lisa

Thank you too!

Thank you so much!

Heelo, Greek cheese friend! You are absolutely right. PDO Feta can only be made in Greece and is 70% sheep, 30% goat's milk. This recipe approximates what I can buy in my local grocery. Thanks for being here! Lisa

Thanks Lisa, I just made this. Turned out great. We have a European market that sells different types of feta. I really enjoy the taste of your recipe. Unfortunately it’s illegal to sell goat or cows milk in our state of Nevada. I made this with whole milk from Sam’s Club. It cost less then $3. I did not use lipase cause I was impatient to wait almost a month to get it delivered. We like the taste of this. Thanks for a great tutorial and ignore the haters. God bless you and your family. Now on to your next recipe.

@@alteredLori Thanks Lori, for your support and kind words of encouragement. I am so glad you enjoy this recipe! Which cheese will you make next? Lisa

It seems that some critics don't know that there are many different kinds of feta, not just Greek. There is Bulgarian feta, Persian feta and others, and also your feta which you might call American feta!

Sorry buddy Americans do not bother about such details…. The ignorant does not know he is stupid 😂 But if I do remember my Grandma sometimes used cows milk for her cheese

The struggle is real.........

Awww, thanks! Ya, she's a keeper :) Hello from YumYum! 🐱

You can do this! Cheesemaking does require some patience, but it is worth it. If you want to start with an easy recipe, grab a gallon of milk from the store and make some ricotta. Your lasagna recipe will never be the same! Thanks for watching :) Lisa

Hi Micheal, Its true. Cheesemaking requires time and patience. I have so much more respect for artisan cheesemakers! It is a labor of love, for sure. Thanks for being here :) Lisa

Thank you! This recipe requires rennet to coagulate the milk as it is an aged cheese. In part, the rennet helps with flavor development over time. Acids, such as lemon juice or vinegar, work well for fresh cheeses, which are meant to be consumed within a few days. All is not lost, though! Microbial and vegetable rennet are both vegetarian. I use them when I make cheese for my vegetarian friends. Great comment! Lisa

Thanks!

Hello, Lily! Welcome to the channel, and I am so glad you enjoyed the video! Question 1. Yes, all of the ingredients are natural. Here is an explanation of each ingredient used in the recipe. Lipase: An enzyme is naturally found in milk. Pasteurization deactivates it, and cows milk has less than sheep or goat milk. Adding lipase helps to create the classic tangy flavor of Feta. Calcium chloride: A form of salt. Added to replace the calcium that precipitated (fell out, like rain) during pasteurization. It helps the milk set a better curd. Cultures: Are freeze-dried bacteria. All natural. Rennet: I use animal rennet, which is made from the stomach of a young dairy animal. Non-iodized salt: I use sea salt. Question 2. Unfortunately, acid can not be used to make Feta. This recipe relies on cultures and rennet to create the curd, not acid, and some use it to Make Mozzarella, although it is a different product than rennet set Mozzarella. I think rennet provides much better texture and flavor. Vinegar can be used to make cheeses such as Ricotta and Paneer. You can purchase the ingredients in the recipe through my website, www.cheese52.com! Look for the "ingredients" tab. I hope this helps. Happy cheesemaking! Lisa

Yaaaaaass! I would love 600 tons of cheese!

My pleasure 🙏

Hello! Great question! Here's everything you need to know about smoking cheese 🧀 kzbin.info/www/bejne/jqCkkJ2rnNlqqdEsi=5HsXC1893dxETInO Have fun! Lisa

Fun!

Hello! Quick Mozzarella is meant to be enjoyed fresh- preferably the same day. Tightly wrapped in plastic wrap, it could last 1-2 days in the refrigerator. I am so glad you enjoy the channel! Happy cheesemaking! Lisa

You won't regret it. It's one of my most popular recipes! Another viewer just reported that she aged one for over three years, and it was incredible. There were tyrosine crystals and wonderful depth of flavor. Now that's patience! I'm going to do it too. I just made one today, and I'm going to stash it away for 2-3 years. Based on her review, I'm sure it will be worth the wait! Happy cheesemaking! Lisa

If you have time to reply. How long do you stir if you are going to age longer? What's a good rule of thumb?

Sure! Those are all great, very easy processes. Boursin is a great choice too. 👌 Here's the recipe: kzbin.info/www/bejne/fJXUZoiortyViLcsi=jafW8GpAqXNu1HHi

Thank you so much for your confidence in my work! I can't wait for you to enjoy the printed recipes. Vince (my husband) laughs when I tell him I am so glad I wrote the book- because now I can just grab it and prop it on a book holder next to my cheesemaking area. It is so much easier than wrangling printed paper or a recipe on a phone while I am working :) Happy cheesemaking, cheese friend! Lisa

@@Cheese52 I can't wait; I make your cheese sauce and halloumi cheese recipes monthly and always am nervous to set the computer in the kitchen.