A Cheesemaker's Journey - How to Make Feta

[@FISTFULofPWN]

Why do I enjoy watching someone making cheese so much.

[@peglamphier4745]

I'm a mod on the Cheesemaking Reddit sub and I reccomend this video all the time, particularly for the way she dry brines the cheese. Other recipes have you put the cheese right into the brine and then people have 'melting' problems where the cheese kinda slimes and melts into the brine. The dry brining technique she uses her solves that problem!!!!

[@peglamphier4745]

I've made feta three times and I've got three cheese books and still find myself coming back to this video and lovely woman-- her dry curing technique makes a far firmer cheese than popping it straight into brine. If you ever have trouble with your feta melting in the brine do it this way-- Mary Jane is the BOMB!

[@ofizazs8960]

Dear Lady, this is the best cheese making tutorial i have seen in years. and i have seen many....thank you. god bless. greetings from Israel.

[@samanthasturdy309]

Your video was easy to follow and inspiring. I'm going to get started by ordering my supplies. I can't wait to start making FETA! Thank you Mary Jane from CANADA!

[@magnoliasntea8263]

Thank you, Mary Jane and Hoegger, for this great how-to make feta video. There's just nothing like actually seeing the process done. I've made cheeses in the past, but it's been awhile so this is a fabulous refresher. Top notch instruction. Thanks again!

[@chuckjessop4859]

Wonderful demonstration...I enjoyed the presentation...you have such a great demeanor and sense of humor. :) Thank you!

[@mkathrynburrows7043]

A

[@zac.6960]

God, you remind me of my grandma. Love your teaching! Thank you Mary.

[@SarcasticLipStick]

she looks just like my grandmother. (which is a compliment* she was dearly loved) and I just wanted her to keep talking :) its funny how god works, I was lonely popping through youtube aimlessly following links for a passion of cooking and stumbled upon my grandmothers look a like. I appreciate how well made this video was. Easy to understand and has won you a new subscriber as well. :) keep it up!

[@sharanindirveerkaur5350]

What a wonderful teacher you are! Great video, can't wait to try these recipes. Thank-you.

[@becky06751]

I love your video. However I have 1 question, what type of cheesecloth should I purchase? I understand not a cheap grocery store type.

[@sharanindirveerkaur5350]

Made the olive oil infused cheese balls using Kefir cheese and the herbs you suggested, and it's The Best! Delicious. Thanks.

[@lorindarenteria]

I've made that, it's delicious. My family likes it too.

[@lindagiovannazambanini6218]

FYI...if you don't have cheese salt (which is simply a fine powdery salt) you can easily make your own. Just put some salt in a clean coffee grinder and grind it. It only takes a few seconds and voila`! You have cheese salt without paying the high price for cheese salt! It also works fantastic to sprinkle on popcorn - only takes a small amount since it's so fine. And it doesn't end up in the bottom of the bowl like regular salt - sticks to the popcorn! I keep it in a baggie and always have some handy.

[@SublimatedIce]

You should start off with pickling salt or kosher salt without an anti-caking agent. Both of these salts are iodine free and can easily be found at any grocery store. Avoid using table salt if at all possible as it has iodine and other compounds added to it which cheese salt does not.

[@RovingPunster]

Ah, good to know ... i didnt know cheese salt was just plain non-iodized salt ground very fine.

[@jeannettehoward7990]

I use sea salt.

[@chuck4221]

Forget the neighbors, I'm eating that whole jar myself, good lord, I went thru 20 napkins just watching you fix the treat, thank you.

[@adarsh4582]

Hi Chuck Please do not misunderstand me. I just wanted to share something serious with you. I do not know if you believe in God. But the Lord says: "You shall not take the name of the LORD your God in vain, for the LORD will not leave him unpunished who takes His name in vain. Exodus 20:7 We would not use our own mother's name with such carelessness and presumptuousness. But taking the Name of God in vain is an extremely serious sin. We can see the words of the Lord. For the wages of sin is death. My concern is for you not to condemn you but to bring to your notice what the Lord says and how much of a sin it is to take His name in vain. All humans have fallen short of the glory of God and have sinned. All will have to face the justice of God on judgement Day. 1 Then God spoke all these words, saying, 2 "I am the LORD your God, who brought you out of the land of Egypt, out of the house of slavery. 3 "You shall have no other gods before Me. 4 "You shall not make for yourself an idol, or any likeness of what is in heaven above or on the earth beneath or in the water under the earth. 5 You shall not worship them or serve them; for I, the LORD your God, am a jealous God, visiting the iniquity of the fathers on the children, on the third and the fourth generations of those who hate Me, 6 but showing lovingkindness to thousands, to those who love Me and keep My commandments. 7 "You shall not take the name of the LORD your God in vain, for the LORD will not leave him unpunished who takes His name in vain. 12 "Honor your father and your mother, that your days may be prolonged in the land which the LORD your God gives you. 14 "You shall not commit adultery. 15 "You shall not steal. 16 "You shall not bear false witness against your neighbor. 17 "You shall not covet your neighbor's house; you shall not covet your neighbor's wife or his male servant or his female servant or his ox or his donkey or anything that belongs to your neighbor." 27 "You have heard that it was said, 'YOU SHALL NOT COMMIT ADULTERY'; 28 but I say to you that everyone who looks at a woman with lust for her has already committed adultery with her in his heart. 29 If your right eye makes you stumble, tear it out and throw it from you; for it is better for you to lose one of the parts of your body, than for your whole body to be thrown into hell. 30 If your right hand makes you stumble, cut it off and throw it from you; for it is better for you to lose one of the parts of your body, than for your whole body to go into hell. (Matthew 5:27-30, NASB) 21 "You have heard that the ancients were told, 'YOU SHALL NOT COMMIT MURDER' and 'Whoever commits murder shall be liable to the court.' 22 But I say to you that everyone who is angry with his brother shall be guilty before the court; and whoever says to his brother, 'You good-for-nothing,' shall be guilty before the supreme court; and whoever says, 'You fool,' shall be guilty enough to go into the fiery hell. 23 Therefore if you are presenting your offering at the altar, and there remember that your brother has something against you, 24 leave your offering there before the altar and go; first be reconciled to your brother, and then come and present your offering. 25 Make friends quickly with your opponent at law while you are with him on the way, so that your opponent may not hand you over to the judge, and the judge to the officer, and you be thrown into prison. 26 Truly I say to you, you will not come out of there until you have paid up the last cent. (Matthew 5:21-26, NASB) Do not fear those who kill the body but are unable to kill the soul; but rather fear Him who is able to destroy both soul and body in hell. (Matthew 10:28, NASB) We have already broken God's Law and are unable to do what is good as you can see above. Despite our many sins (including the rejection of God despite all creation bearing witness of His existence), God has sent His Son into the world to die in the stead of sinners for their sins and satisfy His Holy and Just wrath against their sins, so that He may forgive those who repent (turn from all their sins) and believe in the Son - that He has died for their sins on the Cross and that sacrifice alone can satisfy God's justice. And having fully paid the price for our sins, He had risen on the third day and is seated at the right hand of the Father - All things in His authority. He is returning to judge. All things spoken are coming to pass one by one. Look at the turmoil in Jerusalem. The Day is drawing near. 16 "For God so loved the world, that He gave His only begotten Son, that whoever believes in Him shall not perish, but have eternal life. 17 For God did not send the Son into the world to judge the world, but that the world might be saved through Him. 18 He who believes in Him is not judged; he who does not believe has been judged already, because he has not believed in the name of the only begotten Son of God. 19 This is the judgment, that the Light has come into the world, and men loved the darkness rather than the Light, for their deeds were evil. 20 For everyone who does evil hates the Light, and does not come to the Light for fear that his deeds will be exposed. 21 But he who practices the truth comes to the Light, so that his deeds may be manifested as having been wrought in God." (John 3:16-21, NASB) It is a fearful thing to fall into the hands of the living God. Please consider the things that I say to you and make haste to run to Christ for life.

[@TheCrownedeagle]

Excellent video. Thank you for just getting on with it and not gabbing on too long. I loved the process. Well done!

[@jaabe5698]

Hello , do you keep the temperature at 85 degrees by keeping your pot with the heater on? doing the two last steps? thank you.

[@jeannettehoward7990]

This is a great tasting feta! Thank you for sharing, my friends love it. It may not be Greek feta, but it’s wonderful

[@christiankohnle2914]

I always have homemade feta in my fridge, and find myself regularly coming back to this instructional video. Thank you for sharing this great work.

[@pennygioja7984]

Thanks so much, Mary Jane! I attended one of your live seminars in Bloomington, Illinois perhaps 20 years ago. Just an aside, I can't believe you put the whey down the drain! Our pigs love it...

[@SewAndTellwithDori]

Great tutorial and THANK YOU for posting it! I absolutely LOVE feta cheese, but it's too expensive in the grocery stores to be able to eat it on a regular basis. Same for real parmesan cheese. This is why I have now decided to give cheese making a try - to get a much better end product for a fraction of the cost of a comparable ready made amount. I love to cook, rarely go out to dinner for the same reason - better quality meals at home - and I imagine homemade cheese would be no different. Thanks again, Mary Jane for taking the time to share your craft!!!

[@jeannettehoward7990]

Then the end of the video making that is sooooo yummy. Thanks again for your knowledge and willing to share!

[@ithila6712]

I wish the camera could look into the pot so we could see what she was doing to cut the curds

[@Bill-rx5vo]

Thank you for the video. Is there a non animal based rennet ?

[@CataBodyTable]

What a great video, so informative! I have a lot of goat's milk at the moment from our own goats and I've wanted to make feta cheese for a long time. The recipe at the end looks amazing, I will definitely make that too!

[@gab0cubas]

I LOVED your kitchen! :D

[@TwoPartyIllusion]

fantastic video. .. and I absolutely love your kitchen! It's so neat and clean and uncluttered. something you don't often see here on KZbin ;) my mouth is watering for your delicious cheese!

[@lorindarenteria]

Notice there's nothing personal in the kitchen, not even appliances? The counter she is working on is a large sheet of plywood. The camera never shows the top of the cabinets behind her. Looks like a set like they do cooking shows with, or maybe it's a rented model/mobile home.

[@marygallagher3428]

Yes, my understanding is that this was filmed in the kitchen at Hoegger Farmyard.

[@hannah-mariedonovan4681]

can you use glass dish isnstead of plastic.. as plastic leaches carcnogens into the food that cause cancer... i try to just use glass, ceramic and stainless stell in the kitchen..

[@cccookie9611]

What a lovely tutorial Thank You so much

[@pedroarellano4266]

So you used cow's milk? Did the culture contain lipase powder to give a little bit of the goat's milk flavor since it is feta? I am definitely going to check out your book Thank you for the video.

[@dorishammons7333]

Did you rinse any o salt off cheese.

[@ICUFREE2]

Thank you so much! I enjoyed this video very much! You're a great educator and I actually feel confident in trying this recipe! My first time making cheese, but I make homemade Kefir and LOVE FETA! I was so sad & annoyed when I saw that 6oz of Feta cheese cost $8.00 at our market. I'm determined to learn how to make feta. I look forward to looking for your recipe book. I wish your family all the best.

[@aswee01]

Thank you for showing us that though traditional Feta is made from Sheep's milk or Sheep/goat, the possibility of using whats more accessible to most exist. I would like to caution however the garlic and herb marinade. It should be kept refrigerated. Garlic is well known for botulism so is keeping fresh herbs in olive oil. its often recommended when making garlic oils and herb oils that they be removed, stored in the fridge and used within a week. cant wait for your book and supplies so i can start making what i shouldnt eat lol cheeeeeesssssseeee yum!

[@cookwithcathy5761]

I was only able to get 1 gallon of goats milk as my goats are just starting to produce milk again. Do you suggest I reduce the recipe in half or do you think it will turn out well if I buy whole cow’s milk and still use the calcium chloride?

[@NathanAmari]

Very nice video! And beautiful kitchen.

[@ladychezka2029]

Love it! I really enjoyed your video. Thanks.

[@yssridutt]

Hello. So, I heard that you can also use yogurt for the culture. You put it in after the milk warms, and let it sit for an hour, and then you start with the rennet.. would you say that's a good idea? have you tried that?

[@lorindarenteria]

Yogurt is a thermophillic culture and needs hotter milk. You can substitute it in thermophillic cheeses. Cultured Buttermilk can be substituted for mesophillic cultures making mesophillic cheeses, in cooler milk.

[@tomrubino6266]

Great video. Do you have the recipe written out here some where with instructions? thanks, Tom

[@lisaunderhill5899]

I made it! I put in a little goat milk and it turned out, it is a little crumbly more than I thought it would be but after salting like you said it should stiffen up.

[@donnabanta7804]

Does change of season effect curd making time I did this it worked great tonight I could not get it to make curd without adding or vinegar

[@mblankenship15]

Very nice video! Thank you so much.

[@neerusworld8039]

#neeruswarld ... I have a question. if I am using goat milk then I have to put Salt or no Salt 🙏

[@lin1038]

Very good tutorial! Thanks for posting this...must give this a try. We love feta cheese.

[@crbw8722]

Wow!!! some rude comments left on this video. I appreciate the important info about the garlic thing, but ....people, geesh, cut this lovely woman a break.

[@fincarosa6767]

Maybe why she quit posting, I domt know.

[@georgekofinas5863]

Hey Mary Jane. Great job on this video I gave you a like. I would like to know when do you put the Feta in the brine?

[@cookwithcathy5761]

Also, if I leave it in the fridge longer will it get tangier? I like a tangy feta.

[@cookwithcathy5761]

One recipe I saw said 1 tablespoon of plain yogurt will be a good culture (that was for 1 gallon of milk). Do you agree with that substitution? Trying to make this being as self sustaining as possible (I make my own Greek plain yogurt). Love your video!!

[@angelamaust1634]

this is absolutely wonderful! thank you for sharing!! also wondering if you make your own sundried tomatoes?! is there a recipe?

[@_sourgrapes_]

She has a very interesting accent :) super informative video, I really liked this. Think I might be trying this soon!

[@kiriaioulia]

That was so interesting! I LOVE Feta cheese... but I love mine sharp sharp sharp!!! It must be the Greek in me! ;) Thanks for the video!

[@luismiguel4156]

How many time have been you calling the carpenter for fix cabinet door jiji 😜 good video

[@spiridoulanicolaou8682]

Where can we get the actual recipe? We found your video very informative.

[@wendyj02]

Can you please tell me why my marinated feta in olive oil solidifies when it is refrigerated, am l using the wrong type of olive oil ??

[@forageforage3520]

Wow! No wonder FETA is so expensive in the store.. Lot's of time and process involved. Amazing that 2 gallons of milk only makes that amount of cheese. Excellent video- Thanks.

[@LoneKnight6212]

Wonderful! Thank you for sharing.

[@chiledoug]

Why did you dump the whey?

[@yvonnecrozier4536]

Any ideas why a batch of feta would not set? old rennet tablets?

[@GrandmaGingersFarm]

i have 2 nigi dwarf goats and wondered if its possible to cut the recipe in half or fourth?

[@bbv481]

can I use bread yeast instead of DVI culture?

[@christochristov1259]

Hello thank you for showing making feta cheese process. Please if possible put on description ingredients some of them not sure what they are. Thank you and good luck to your channel.

[@ellyngalecki1439]

Just finished watching and your recipe is the easiest I've watched. Am definitely going to try this. I love feta but cannot afford it anymore-at least not the real kind that is stored in brine. I can afford the milk. Gotta invest is a good stock pot with well-fitted lid, large collander and large bowl. All stainless steel. They will all be an investment for me as I am disabled. Know of a good place to get them? I found cheesemaking supply for the calcium chloride, cultures and rennet. I can get the good cheesecloth from them as well. I think the curd knife I can get from Wilton's as it is actually just the largest cake decorating spatula. It is way too expensive from the cheesemaking supply. BTW… I am SO envious of your kitchen! Makes me want to sneak in and make bread, lasagna and all the other things I used to make when I had SPACE!

[@autumnbarclay913]

Can you add more cheese to the same spiced oil after the cheese is gone from the originally filled jar ?

[@smaher45]

where can I buy the material & thank you

[@TheBereangirl]

Iodized salt also turns your garlic a lovely color of blue in pickle making! = )

[@beeorganic]

If I halve the recipe given (i.e. using 1 gallon of milk instead of 2) would the final draining time (6 hours) be only 3 hours or would in be recommended to drain for the full 6 hours regardless of the batch?

[@lorindarenteria]

Full 6 hours no matter how much milk you are using. If you made a triple batch, same length of time. If you made 3 times less, same amount of time.

[@Stillpoint23]

Smellavision! Love it! Maybe someday we will (?)

[@snippetsordinarylife]

Thank you for the video and especially the wonderful recipe at the end.

[@janemalone2946]

Very thorough instruction.

[@deboracroft1292]

Love your videos! Thank you 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

[@hazemmusallam2436]

Thanks You so Much its really nice

[@bhagelawala]

SALUTE from India! We aren't a great cheese eating nation yet, but I introduced it to my family, and my two sons can practically commit murder to capture our cheese stocks .. and that's what prompted me to look up ways to make some at home! I'll be in touch, Madame!

[@smisplacedalaskan1762]

Thank you for a good video. I learned a lot.

[@rowdeo8968]

Why do you not use Lipase? It does add the flavor of feta. I have made feta twice. The second batch was a bit soft raw milk being used. No calcium chloride used. Flavors were great but the leeching of cream bothers me. I put every bit in a plastic container and refrigerated it. It is in olive oil. I cannot leave it out because of high humidity and dampness so nothing seems to happen to it in refrig in olive oil. I boosted to my mother who is ninety six and now I am sending some to her via a daughter who will visit her in a few days. I had better deliver. I like your recipe and do use a s hook. Do you need to stir for twenty minutes, as some say yes.

[@michaelkeith2731]

thanks for the interesting and helpful vid

[@garybsg]

the camera man needs to show what's going on in the pot

[@thejkaz1]

Just curious, why does every cheese making video state that you need stainless steel? Can cheese not be made is a non-stick pot and strained through a plastic strainer? The heat is low and a strainer is a strainer so why does SS matter?

[@alkapai6165]

I want your book cheesecake rs journey. I am living in India .nasik city in Maharashtra district. How can I get your book ?

[@maryjanetoth2109]

I would be happy to send you a copy but would have to find out what the shipping cost would be before I could quote you a price. The US postal service will not let me put insurance on books leaving the country so I have been reluctant to ship them outside the USA because there is no recourse for me if the book does not arrive.

[@ladywinter2536]

I would love to see inside the pot

[@mogbaba]

86, what degree?

[@harel1096]

She represents all that I love about the American culture.

[@eyeswideshut2800]

10% salt and vinegar brine will kill the slime and season beautifully and preserve longer. Thanks for sharing, great presentation..👍

[@boobear6256]

Thank you great vidio♥️

[@heroknaderi]

amazing thanks

[@w021353s]

Can't wait to try this with our goat's milk!

[@Light_Worker]

Can you give an exact name of culture you use ?

[@maryjanetoth2109]

Lanka Fortunata used an MT1 Feta Culture

[@tankarian]

the cheese bag is hanging from the other cabin door what happened ,

[@sarayee]

Pls post more videos

[@laferatrips9313]

Thanks for share this recipe. I like it. You have a new Friend Good Luck

[@danielleanner2887]

It's a good video. My only complaints are that we see very little of what is going on in the pot, and draining the whey right into the sink implies that it is waste. That isn't necessarily so, and it would be nice to know what we could do with it if we wanted to (ricotta cheese for example).

[@chiledoug]

use it in baking...just look up uses for Whey..I use my yogurt whey to start kraut..

[@chiledoug]

if you have a lot freeze it in pint jars about 2 in headspace..

[@chiledoug]

whey will act as a preservative for bread.

[@FluffyClucker]

Nutritious and delicious for my dogs, chickens and pigs. They'll drink whey or soak livestock grain in whey for a taste livestock treat. For humans, substitute it for the water in bread, cookies or cake recipes to amp up the nutrition.

[@lorindarenteria]

I make whey out bread with it, half wheat half white flour. My recipe makes 3 loaves. Best bread recipe I've found online. I also use it to ferment veggies and kraut. My Dogs love it and start begging for it as soon they know I'm straining the curds.

[@cellom.9227]

It would be nice to see what's going on in the pot.

[@afroditemoser579]

Nothing really. The milk ternstolike like yogurt hast little thicker.

[@narcisagheorghian5983]

Can you write the ingredients for me, please ? Thank you

[@LindaPenney]

MUST TRY

[@deborahparker8889]

Amazing 😍😍😍

[@angelamalini6852]

Awesome !

[@donnahdunthorn5207]

That was interesting.

[@periodt6862]

Amazing~~~~~

[@RovingPunster]

QUESTIONS: 1) It looks like you're using cow's milk instead of goat or sheep milk for this. Isn't that closer to say queso fresco rather than feta ? 2) How necessary is it to avoid milk thats been ultra pasteurized ? Is the calcium chloride enough to offset the tendency of UHT milk to set weakly, or are you avoiding the issue by using HTST milk from a local farm and simply not telling people? Also, because your calcium chloride is in liquid form rather powder, it would be helpful to indicate the strength of solution you're using, so that n00bs like me know what to buy.

[@WoodchuckinPA]

The Queen of Curd! : )

[@2alcock]

I thought there was a danger of salmonella when you combine garlic and olive oil and do not refrigerate it.---in the section dealing with marinating the cheese with herbs and garlic.

[@marygallagher3428]

There is a danger of botulism for sure, not sure about salmonella.

[@suecollins3246]

The fucking cheese has been _salted_ ! No salmonella! No botulism! Sheesh! The _idiotic_ comments from morons!

[@Richterrocket]

A Cheesemaker's guide to the galaxy.

[@bluemeany3566]

86 Deg... I would assume it is Fahrenheit? A. Because of the US accent. B. Because I think a germ culture won't feel at home in anything but Luke-warm... C. I don't see vapour rising and in 86 Deg. C there would be vapour... But not everyone is an Engineer who loves making food, so it would have been nice if the publisher didn't assume only USA people watch these videos, and mention conversion quantities. 86 Deg. F or 30 Deg. C An Ounce or 28 Grams... etc.

[@PixieTrailSprite]

Most foreign KZbin channels do not list conversion into American units either and that includes UK channels. However, there are free online conversion utilities regardless of which part of the world you live in that easily make those conversions for you. In fact, my Mac has a conversion utility built into its calculator app so I don't even need the internet to make those calculations. Really not a big issue.

[@bluemeany3566]

PixieTrailSprite That's correct it is not a big issue, but where I live we are not using Fahrenheit and there is nowhere I can see this is a USA channel, I wish they only said 86 degrees Fahrenheit, the conversion I can and always could do by myself. For other people's sake it would have been nice to give conversions. For progress's sake, isn't it about time for the USA to upgrade to Celsius and to the decimal or metric system...?

[@muhammadhanif1187]

why chese i made smel so sournes