How to Make Feta Cheese (with Cow's Milk)

[@kerrycooper-dean4243]

I just want to thank you for giving us all these wonderful tutorials. I don’t know how you cope with the negativity and pettiness that your free tutorials arouse. I take my hat off to you for your patience, and again, thank you.

[@Cheese52]

Hi Kerry, Thank you for your kind words! I believe the world is a beautiful place, so I don't worry about the negativity too much. And it is filled with positive people like you! I am so glad you enjoy the channel. Thanks, cheese friend! Lisa

[@TaraLavallee-f7r]

I wanted to thank you for making such a simple relaxing video that is slow enough for me to obtain the information sometimes people just go through it so quick it makes no sense so I appreciate you thank you

[@Cheese52]

Glad you enjoyed it! I work hard to make sure that every step is covered, clearly, yet concisely. Basically, every time I make a video, I ask myself, "What did I want to know when I first started making this cheese?" So glad you found the channel. Welcome, cheese friend! Lisa

[@continuousself-improvement1879]

As a cat owner, you know that cats never just watch you work; they are there to supervise and judge you passive-aggressively. Lol

[@Cheese52]

Hahaha! Pretty much!

[@honeybunny958]

The procedure in this recipe is now my go-to technique for making feta, especially when I have to make several cheeses at the same time. The 5-minute stirring followed by the 20-minute resting (x2) made my cheese making life so much easier. Thanks for this, Lisa!

[@Cheese52]

Oh Thank you, Honey! I am so glad. You are a busy busy cheesemaker and I am happy this recipe can make your day a little easier! It's a keeper for sure.

[@honeybunny958]

@@Cheese52 It definitely is! :)

[@shereehyde4944]

This was the best cheese making video that I have ever seen. You have a new fan! I can't wait to try it!

[@Cheese52]

Hi Sheree, I am so glad! It's a good recipe, and pretty easy one too. I like it because the stirring is pretty minimal. Welcome to Cheese52 and happy cheesemaking! Lisa👩‍🍳 and YumYum🐺

[@arshadjafri6163]

This maybe easier to you but for us it's definitely going to be tougher one. How chill and clam you was throughout with sweet smile , really wonderful to watch you.

[@Cheese52]

Aww, thanks! I believe nothing is difficult if it can be broken down into steps. Thanks so much for watching!

[@janettenelson1597]

I just put this into the brine and it turned out great. We had some in a salad last evening and it was delicious! Thank you for your great instructions. I have a Jersey cow and this was my first attempt at feta. Excited to try some of your other cheese recipes.

[@Cheese52]

Hello Janet, Thank you for reporting your success! I am so glad you enjoyed the recipe. Have fun choosing your next cheese to make and happy cheesemaking! Lisa

[@peterfrimas1539]

Nicely done bravo. I enjoyed your video. In the 70s as a child I used spend time with my family in the village in the hills above Kalamata in Greece. They used to make feta with goats milk. This organic feta was unbelievably good. The goats ate the natural herbs and grasses on the hills and the milk was heated and processed in big pots over wood fires right there where the goats were milked. They made their own rennet from the stomachs of baby suckling goats before they were eating grass. There was another cheese that they made it was a very hard dry cheese made from sheep milk and it was grated over pasta dishes, very delicious tasting. In Greece its called Mizithra try it.

[@Cheese52]

Hi Peter, Your description of your family's village farm in Greece was just lovely. I can picture them making Feta from their goat herd among rolling green hills. Thank you for sharing this memory with us.

[@Najeeb706]

Wow the best tutorial so far. Thank you so much.

[@Cheese52]

Glad it was helpful!

[@halfassacres8812]

I followed this recipe and the feta turned out excellent. You are the only one I am following now .

[@Cheese52]

Thank you for your confidence in my work! Lisa

[@natashaguza340]

Hand down! I made it following the recipe minus the lipase. First time. I can’t thank you enough. It came out fantastic! And my kids love the cat. We were all mesmerized watching your video. Thank you 😊

[@Cheese52]

Hi Natasha, Yes! I am glad you achieved success! YumYum says hello to your kids! Have you seen our Butterkase video yet. YumYum has a voice, and kids just love it. Welcome to the channel, and happy cheesemaking! Lisa

[@richarddorrans1073]

Brilliant video and you make it look so easy! Thank-you so much for sharing.

[@Cheese52]

Thanks for watching!

[@sophiamiller7396]

Made this as my first attempt at cheese making. Also, I halved the recipe so if I failed then the cost was not so detrimental. I used Strauss Family Creamery Cow milk non homogenized! Followed the instructions exactly however, my water got above 86 degrees so I waited till it cooled down to the desired temp and then added the lipase. This is the best feta cheese I have had! My husband is Greek and he was impressed! Taking some to my mother-in-law & sister-in-law will update with their comments. I am just shocked I actually made feta cheese! Excited to try it with goat’s milk! But trying ricotta next! Thank you for your channel! Very clear instructions! Will recommend to all my friends!

[@Cheese52]

Hi Sophia, Woohoo!! Looks like you nailed it!! I am so glad you had success, even though the temp got away from you a little. It's a pretty forgiving recipe, and I am glad it meets with your Greek husband's approval! The next vid to be published will be goat's milk Feta, I decided to edit that one next, because you want to make it. Congratulations!🥳 You are now a bona Fide cheesemaker! Lisa

[@yianni_and_sophia6099]

My in-laws love the feta cheese! They made spanakopita and it turned out delicious!

[@meganask8027]

This has been an extremely helpful video to watch time and time again. The starter kit I received had no help video or quick tips from that company and gave a very basic recipe. I am so happy that I found you!

[@Cheese52]

Hi Megan, Oh good! Welcome to the channel, cheese friend:) Lisa

[@tahirhodaj9549]

a year ago I have seen your video I have made so far 70kg of cheese I’am really happy. Thanks again

[@Cheese52]

Wow! That's a lot of cheese!! Fantastic! So glad you found the channel :). Here's to many more years of cheesemaking!

[@jackzahran6689]

Thanks for making a proper cheese and not just hardening milk like I see on so many other KZbin channels

[@Cheese52]

My pleasure! This recipe really is pretty easy and produces such a fantastic cheese! Thanks for watching:)

[@aumel6922]

You are like the Bob Ross of cheese making

[@Cheese52]

That's a huge compliment! I love Bob Ross!💛

[@ilariatraverso898]

This Is such a complete and beautiful recipe, it's soooo well explained!! I'm looking forward to find the ingredients, and give It a try!😊

[@Cheese52]

Thank you! I hope you love it!

[@Boterhammetpindakaas]

This is a nice instruction video! I learned a lot, thank you. Next time I will try one of your recipes

[@Cheese52]

Hello and welcome to the channel! Happy cheesemaking! Lisa

[@dianacoburn8269]

You do a wonderful job with your videos. Because of you I started a new cheese making hobby:)

[@kitsilanocat]

Just made this cheese and it turned out great! I read that feta is usually aged and dried for several days before brining. So instead I salted and flipped the cheese daily for 5 days to remove the whey and prevent bacterial growth then covered it with a clean dish towel. The texture is great, and though a bit salty now, I'd imagine the cheese and brine will equalize their salt concentrations in a few days.

[@Cheese52]

Nice work! I am so glad you made this one and I'm sure it can benefit from a few extra days of aging. You are right, the cheese and brine will equalize in a few days, however if you find it still too salty you can soak it in some milk, or water with a little cal chloride and vinegar to pull out some of the salt. I think salads with homemade Feta are in your future! Lisa

[@kitsilanocat]

@@Cheese52 thank you for the tip! You're a wealth of knowledge and your videos are always the best!

[@chsingw2047]

I live in rural China, it can be very challenging to buy decent cheese here. Your videos helps me a lot. Thank you, Lisa and yumyum. Also my cat loves fresh made cheese🤤

[@Cheese52]

I am so glad you find the videos helpful. YumYum says hello to your kitty! Thanks for being here! Lisa

[@brycechase7362]

I love feta almost as much as I love this channel! Keep up the great work!

[@Cheese52]

Thank you, super fan!

[@slchefarts2450]

me too

[@Cheese52]

@@slchefarts2450 Thanks so much!!

[@Yin-Yang-444]

Feta cheese is made by people mashing it with their feet in buckets. That's why it smells like feet because it was made by feet. Not everybody knows but still eat it. To work at the Feta Cheese factory it is required to have stinky feet if you want to make Feta Cheese at the assembly Cheese bucket line. Experience not required but if you have athletes foot then you will get hired a lot quicker then someone who doesn't.

[@ariyahali6057]

I love feta too I love it as much as anything in the world I even love feta on my pasta

[@gordonnlavi7147]

Hello to the expert cheese woman it's beenA long time I didn't heard from you finally you send me feedback and this is very nice it's Pleasant to watch you make the cheese I think you the only one in the country know how to do it all the other make believe I wish you happy holiday and I see you soon God bless

[@Cheese52]

Hello! Yes, I am back and you can look for more content in the New Year. Thank you for your lovely feedback. 🙏

[@nicholeb5777]

I love Feta cheese in the brine but I can never find it at the store. But now I can make my own after watching this video! Thank you and I can’t wait to watch more of your videos!

[@Cheese52]

Hi Nicole, Welcome to the channel! I think you will love this recipe- you may never buy Feta again. It is soooo good! Happy cheesemaking! Lisa

[@juliasejoe8384]

I love feta cheese in my lettuce salad, I will definitely try the recipe. Thank you.

[@Cheese52]

Ooh that sounds delicious! You will love this recipe. It is pretty easy, and very economical! Happy cheesemaking!

[@roycefaina1438]

Thank you for the instruction video. I love your kitty cat, Yum-yum! Love the name too!

[@Cheese52]

You are welcome! We love her too. She's great company and entertainment. Thanks for watching😀 Lisa👩‍🍳 and YumYum 😼

[@kathysly1344]

Amazing thank you so much. We eat alot of feta and it is costly so now i will give this a try. Fingers crossed.

[@Cheese52]

It's a fool proof recipe. 😊 Enjoy! Happy cheesemaking!

[@gordonnlavi7147]

Hello lady long time non see .I've been trying, to kept easy recipe from your video. obviously too complicated for me and I don't think I can make but it at least I enjoy from your job making a cheese, and I guess I have to force myself to be satisfied only from watching you making the cheese ...thank you dear lady,,, and God bless see you next time set

[@aliciaarden2019]

Hey Lisa, I tried this method yesterday and the cheese came out FANTASTIC! I can't thank you enough; you deserve full credits for it because I have been making and somewhat failing Feta for last 2 years, and this time only the cheese came out perfect, the pieces can be cut and they don't break off or melt in the brine. Right now I'm aging them for 72 hours. Can you give me an email address where I can send you the pictures? I couldn't find any in the description box.

[@Cheese52]

Woot woot!! Congratulations! And yes, I'd love to see pictures! You can email me at [e-mail]

[@chrismorse2096]

My God I love feta cheese! Awesome recipe! Thanks for sharing your experiences!

[@Cheese52]

Hi Chris! My pleasure. So glad you found the channel! Lisa

[@madhousenetwork]

Wow. In India good Feta cheese is hard to get like the UK. Never knew Feta can be made from cow's milk too. Definitely going to try this one as I just love Feta cheese. subscribed!

[@Cheese52]

I'm so glad you found us. Welcome to the channel, cheese friend! Lisa

[@madhousenetwork]

@@Cheese52Thank you Lisa. I think will have a good time trying out your cheese

[@GypsieT17]

I've just bought the tad spoons set, handy gadget, My ol mommy used to teach me how to make cheese, You've brought back some lovely memories Thank you 😊 Subscribed x

[@rebanttttttttt]

That is the most adorable cat I have seen in my life also the cheese looks great will try ❤️❤️

[@Cheese52]

Fantastic! So glad you enjoy the channel. High paw from YumYum!🐾

[@judy051310]

Watch you making cheese is so relaxing!

[@Cheese52]

I am so glad you enjoy the channel:)

[@ultim8py]

I just discovered your videos and I'm so inspired to make my own cheese now! Such great videos. Thank you!

[@Cheese52]

Hi Marian! I'm so glad you found us. Welcome, cheese friend! Lisa and YumYum

[@mironedjar5275]

I love all what you prepare, thanks alot.

[@Cheese52]

Thank you so much!

[@kranthibayya]

Wow! that was a very informative video. Thank you.

[@Cheese52]

Thanks for watching!

[@PCNAF09]

Just put my batch in the brine! Can’t wait to try. My first attempt with a different recipe came out like salty mozzarella! This time I used raw cows milk and the curds were super firm!

[@Cheese52]

This is great news! It really is a pretty fool proof recipe- hope it turns out as expected!

[@PCNAF09]

Cheese52 I tasted it and it’s amazing. I used raw cows milk. Working on getting goats milk to try

[@Cheese52]

@@PCNAF09 Success! I am glad it is as you has hoped. Trying it with goat's milk will be fun! You can omit the lipase when you do, to see how you like the natural flavor of traditional goat's milk Feta. Congratulations on your success! Lisa

[@PCNAF09]

Cheese52 can you send what I would need to use for 3 gallons. I would like to maximize my output and I can fit one more gallon in my pot

[@Cheese52]

@@PCNAF09 Hi Nicolas! The recipe is for 2 gallons, so if you would like to produce a 3 gallon batch, you would need to increase the rest of the ingredients by 50%. For example 1/4 tsp of culture would be increased to 3/8 tsp. The only ingredient that would not need to be increased is the water used for dilution of the lipase, cal chlor and the rennet. 1/4 cup is sufficient to handle the increase of the ingredients. Hope that helps. Happy cheesemaking! Lis

[@mervateid5804]

Thank you. Where do you buy the additives

[@Cheese52]

I get my supplies from New England Cheesemaking Company. This is an affiliate link, which means I make a commission if you purchase: cheese52.com/Redirect.html

[@Blancaugartequiroz]

thnk you Lisa. i will try to make feta with goat milk. Is the same procedure? times of rennet, resting curd, temperatures and other things. Please dear Lisa

[@Cheese52]

Yes, everything remains the same, although you won't need lipase. Liase is added to give the cheese the tangy flavor that goat's milk imparts so you can leave it out. Happy cheesemaking! Lisa Lisa

[@mariannedal9068]

I did not get to make the Feta until now, But I have a problem, it turned out kind of sauer. The texrure i very fine. I use fresh raw cowsmilk. I have folloved your recepie very closly, and do not know what i have done wrong. Maybe you can help me. By the way I finaly got your book , it is very interesting, and good to read. I love all your explanations about everything. It gives a big inside understanding .Best regards Marianne

[@Cheese52]

Hi Marianne, I am sorry the recipe did not turn out as you had hoped! The flavor profile of Feta is typically tangy, slightly salty, and mildly sour, and sometimes hints of pepper at the finish. You can alter the outcome by altering the amount of lipase and culture you are using. If lipase was used, you could cut back the amount or omit it altogether. Lipase is used in this cow's milk recipe to approximate the piquant tangy flavor of sheep's and goat's milk, which are the milks used in traditional Feta recipes. If you do use lipase, you may wish to cut down the amount, and be sure that the lipase is of mild strength. Since you are using raw milk, there is some lactic acid bacteria already present. It's difficult to know how much you are working with, but it is reasonable to reduce the amount of culture recommended in a pasteurized milk recipe, like this one by 25-40%. Start gradually, and note the flavor differences produced by the reduction of culture. For others reading this- please note- The recommendation to reduce the culture is reasonable because Marianne is using raw milk, which has some NSLAB (non-starter lactic acid bacteria) already present. For safety considerations, never use only raw milk without the addition of starter culture, and if pasteurized milk is used, use the recommended culture amount stated in the recipe. I provide a detailed discussion about culture and food safety considerations in my book, 'Confident Cheesemaking', available on my website at www.cheese52.com. Try again, Marianne. You can do this! I hope this helps and happy cheesemaking! Lisa

[@mariannedal9068]

@@Cheese52 Thank you very much, I will try it out this way

[@allierod1366]

You are a genius!! 💥💫

[@Cheese52]

Oh goodness, I don't know about that.😊 I just try to explain things as clearly as I can so others can follow along. Thank you for your kind words 🙏

[@sinfashion0]

Thank you for the video. Are all those additive natural? Can you do with cider vinegar?

[@Cheese52]

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

[@neilcordeiro]

A very well explained recipe... thanks...when you kept it on your kitchen counter before brining it, what would be your room temperature??

[@mhhawali3148]

room temp is 25°C for any given household

[@Cheese52]

Hi Neil, Thank you so much! The temperature in my kitchen is about 68-72 F. These days I an recommending that brining takes place at about 50-55F as l ess bacteria can grow at that temperature. Hope that helps and happy cheesemaking!

[@joditassinari1780]

Hey great video!!! just put the cheese into the brine! how long do i keep it in the brine until i can eat it?

[@Cheese52]

Hi Jodi, Thanks! You can eat it right away. Enjoy! Lisa

[@LassesFoodAndBarbecue]

Very cool. This looks comparatively easy.

[@Cheese52]

It is! Are you going to give it a try?😉

[@LassesFoodAndBarbecue]

Cheese52 if i can find everything i will :)

[@Cheese52]

@@LassesFoodAndBarbecue Gotcha covered, Lasse! I put links in the description box for everything I used in the video. Take a look!

[@LassesFoodAndBarbecue]

Cheese52 thank you. Will check the links to see what i can order. Many things will not ship to Sweden, but i should be able to find those here somewhere. Cheese is made here also so :)

[@Cheese52]

Try beer making stores if you have them. Some times they carry cheesemaking supplies. I am so spoiled being able to order any thing I want... Hope you find what you need!

[@davidhickenbottom6574]

Very cool.

[@Cheese52]

Thanks!

[@KokyFoods-hb2gh]

So great

[@Cheese52]

Thanks! And so easy!

[@kwan9303]

Wow! Wonderful yummy recipe.

[@kwan9303]

Just subbed # 244 Please stay connected.

[@Cheese52]

Thank you!

[@joulandahabib6730]

Do you know if you can use butter milk or yogurt for the culture and powdered milk is ok

[@Cheese52]

Cheese can be made from powdered milk, but it is tricky to get it right. It may take some practice and trying a few brands. Definitely use whole milk powder, not low or non fat. Cultured buttermilk can be substituted for mesophiliic culture at 1/4 cup (60 ml) per gallon (4 litres) Hope that helps. Happy cheesemaking!

[@joulandahabib6730]

@@Cheese52 thanks for your help ❤️

[@777berea]

Great video. I'm just starting out making homemade cheese, so please forgive my ignorance. After the milk comes to temperature, are you shutting off the burner, or are you keeping it on? Your not covering the pot with the burner on, right? I'm assuming your bringing the milk to temperature, then shutting the burner off?

[@Cheese52]

Hi Steve, Welcome to the channel! Yes, the burner gets shut off, great question! Have fun and happy cheesemaking! Lisa

[@meas7489]

good video,how long the cheese last in the frig? thanks

[@Cheese52]

In the brine it can last up to 6 months in te refrigerator.

[@meas7489]

thanks for responding ,i made feta cheese last week, after putting them in the brine i noticed the next day that the cheese turned slimy for some reason ,no idea why..even tho i added calcium cloride and vinegar in the brine , i dumped it in the trash , VERY UPSETTING" what do you think could caused that ? thank you,

[@azarowlia1693]

Hi Thanks for good feta cheese recipe .i have problem when I keep it in brine solution my cheese becoming slimy Please advise me. Thanks

[@Cheese52]

Hello! I am so glad you are enjoying the recipe! Typically there are two issues that can happen with storage brine: 1. Cloudy brine 2. Slimy brine and slimy cheese. Cloudy brine is a result of the calcium in the cheese leaching into the brine. It happens by osmosis. If there is less calcium in the brine than in the cheese, it will migrate to the brine. This can be prevented by adding calcium chloride to the brine. Slimy brine and cheese is a result of the pH in the brine being higher than the cheese. The brine will look slippery, and the cheese will look slimy at the edges, or sometimes, as is the case with Feta, it will look like it is "melting" into the brine. This can be prevented by increasing the acidity of the brine with the addition of vinegar. My brine recipe is designed to combat both defects. Storage brine recipes range in the 8-12% salt range. Here is my recipe for a 10% storage brine: 1/2 gallon (2 L) non-chlorinated water 6 oz (170 g) non-iodized salt 1 Tbsp + 1 tsp (20 ml) white vinegar 1 tsp (5 ml) liquid calcium chloride. If you are still experiencing sliminess in the brine, try adding an additional tsp of white vinegar on your next attempt. This information, and much, much more is detailed in my book, 'Confident Cheesemaking', available on my website at www.cheese52.com. I hope this helps, and happy cheesemaking! Lisa

[@TheOnlineGlowZA]

I love her voice!!

[@Cheese52]

Thanks for that sweet feedback!

[@rachelpotter2247]

Great video. I just found your channel and so happy I did. I have learned alot from watching you make cheese. I've binged watched alot of your videos..

[@Cheese52]

Oh sweet! So glad you found the channel. Happy cheesemaking!

[@marcosfuenmayorboscan]

El cloruro de calcio es una sal que la he visto en polvo, tu lo usas liquido, que concentracion tiene ese cloruro de calcio liquido?

[@Cheese52]

The concentration of the liquid calcium chloride I use is 30%.

[@moal-mousa3871]

indeed this is the best feta recipe, the problem that I don't have all the ingredients in Thailand, does any of you guys know a good source for online shopping at a very good price ;)

[@Cheese52]

Thank you! There is information in the description box about cheesemaking supplies online.

[@ibrahimbader]

hi, thank u for the wonderful video, can UHT cow milk bought from grocery store be used to make feta.?

[@Cheese52]

Unfortunately, no. UHT is not suitable for most cheeses, because the good bacteria needed to make cheese is dead( the temp used to pasteurize is too high. You can make cheeses like ricotta or question fresco and you can also make yogurt. These cheeses take the temos to over 180F during the cook phase. Read the label. Some milk in the refrigerator section is UHT, some are not. Glad you enjoyed the video!

[@ibrahimbader]

@@Cheese52 hi, thank u so much for ur reply & the info. I found ultra pasturised non-UHT, I ll give it a try 😊 u r right about UHT for making yogurt, been making it for years 🙏🙏🌹

[@ibrahimbader]

@@Cheese52 we tested UHT & raw milk, if you use culture, rennet and the calcium oxide, both will work with slight difference, you may need to wait a little more time for the curds to form (1-3 hrs depending on amount of rennet used) hope this helps 😊

[@unclebishoppeskitchen5838]

I like your videos. I like your cat yum yum. I've been thinking about letting my cat be the taste tester for my videos, but now I feel like I'm a copy cat. LoL.

[@ibrahimbader]

hi, thank u for the video, very helpful 😊 what can we substitute for lipase? will yogurt give the same result?

[@Cheese52]

Hmmm. I don't know of a substitute for lipase. You could do without it, or you could use goat/ sheep milk to achieve the tangy flavor.

[@ibrahimbader]

@@Cheese52 thanks a lot 💞

[@kellyfanello6716]

What and where do your order your products, what rennet do u use sorry still gathering my ingredients

[@Cheese52]

Oh thanks! Links to the ingredients and equipment can be found in the description box. Thanks for watching!

[@judyrosy]

Hi Lisa....so the cheese is stored in the brine? Just making sure.

[@Cheese52]

Hi Judy, Correct. The brine is a storage brine. The salt percentage is lower than typical cheesemaking brines, at between 8 and 10%. The vinegar addition lowers the pH, which keeps the cheese from becoming slimy. Hope that helps! Lisa

[@judyrosy]

@@Cheese52 INdubitably my dear cheese Guru....INdubitably!! Have a wonderful day!

[@hildachacon001]

Thanks for the videos and love love da kitty!!

[@Cheese52]

High paw from YumYum!🐾

[@Dicofol1]

Can you show how to make Parmesan ?

[@Cheese52]

I love Parmesan! Great suggestion!

[@johngraham6839]

Google Gavin Weber ... he has bunches of recipes including Parmesan. I like to took at what others have done and pick and chose what process I think will make a better product. This one on Cheese52 looks to be the best for a Feta. Mine is in the 72 hour aging process right now !! :)

[@Cheese52]

@@johngraham6839 Fantastic! Yes, this is a very easy Feta process, and it hasn't failed me yet. Gavin is a great teacher- anyone who wants to learn about cheesemaking should check him out- he is the Cheesemaking king!

[@johngraham6839]

@@Cheese52 Love it ... Gavin calls him self the "curd nerd" LOL ... My feta looks like it's going well .... smells like old socks ... :) Just like feta usually does; at least to me.

[@Cheese52]

@@johngraham6839 I love the curd nerd thing! I guess we all are, really. If your Feta smells like old socks, you are on the right track!😉

[@marcosfuenmayorboscan]

Lipasa, que es? Es una encima? Donde se obtiene? Que concentracion tiene la Lipasa que usas?

[@Cheese52]

Lipase is an enzyme that, when added to cows milk can provide a tangy piquant flavor, to somewhat mimic that of goats milk. I use mild lipase and I provide information of where to get cheesemaking ingredients in the description boxes of the videos. Hope that helps!

[@ktgg1582]

Hello .if i want to brine feta in whey solution i have to boil the whey ?? or no need? thank you.

[@Cheese52]

No need to boil the whey.

[@cozidon163]

Hi! Great video, but I can't get a hold of lipase what can I use as a substitute ?

[@Cheese52]

Hi ! There is no substitute for lipase. If you have goats milk, you will achieve the tangy flavor without it. Lipase is an enzyme used to attain the tangy flavor of goats milk if cows milk is used in cheese making. You can also omit this ingredient all together, even if cows milk is used. It just won't be as tangy. Most cheesemakers order their supplies online. There are links ( affiliate links) in the description box so you can get a better look.

[@cozidon163]

@@Cheese52 I will definitely use goats milk then, Thank you so much!!

[@Cheese52]

@@cozidon163 Perfect!

[@michaelougarezos8963]

the cheese Queen. Shame we are not friends close by.

[@Cheese52]

Now I need a crown! Lol! Mhmm. These days, my cheese friends are scattered around the world. We will have to settle for sharing through the tutorials. Thanks for watching!

[@bernadettefletcher3182]

Thanku

[@Cheese52]

Hi Bernadette, thanks for being here :) Lisa

[@tiabeanie3411]

Could I use normal table salt if I can't find cheese salt in my country (cheaply)?

[@Cheese52]

Yes, you can. Non-Iodized salt is currently the recommended salt type. However, the jury is out as to whether or not iodized salt negatively affects cheesemaking. As of this writing, the study results are inconclusive. There is some suggestion that the iodine in salt is not enough to negatively impact cheesemaking. So, I leave it up to you. Happy cheesemaking! Lisa

[@johnbiegert3175]

Hi Lisa, one more question about two 5 minute very gentle mixing. 5 minute mixing is a quite long time, and I am afraid, at the end, it would be mixed like a soup. That makes me a bit nervous. Should I err on the side of less mixing? What would be worse, more mixing than needed or less mixing that needed? What does gentle mixing mean? Just being very slow, or is there a tecnique involved as well? BTW, I have realized I have made quite a lot spelling mistakes in my previous post. Sorry about that.

[@Cheese52]

Hi John, that's a great question. For each 5 minute stir, slowly move the spoon from the bottom of the pot to the to the top. It's a little like carefully folding cake batter. Slow and gentle, bottom to top. That's the cheese maker's stir. These days we all type with our thumbs. I am correcting typos all the time too😉 Hope that helps! Lisa

[@marcosfuenmayorboscan]

Que es el cultivo mesófilo? Donde se puede obtener? Que concentracion tiene el cultivo mesofilo que usas?

[@Cheese52]

Mesophilic culture is bacteria that works well at lower temperatures, I Under 102F. I use New England Cheesemaking Company's C101 culture for this recipe.

[@Goldenthegr8]

Maam can we use anything else than lipase as it is not available in my country ?

[@Cheese52]

You can omit it, or you could use goat and sheep milk. The lipase is used in cows milk recipes to give it a similar flavor (tangy and piquant) to that of goat/sheep's milk.

[@Goldenthegr8]

@@Cheese52 i want to make with cow's milk.. can i use lemon or vinegar ?

[@Cheese52]

@@Goldenthegr8 Not really... Feta is a rennet coagulated cheese, not an acid coagulated cheese. You would greatly alter the texture and flavor of the cheese.

[@Goldenthegr8]

@@Cheese52 so any alternative? Yeast ?

[@Cheese52]

@@Goldenthegr8 Sorry, no. Yeast is not an alternative for rennet. You could try making your own out of nettles or thistles.

[@saeedzafar9669]

Amazing very nice

[@Cheese52]

Thanks a lot!

[@sheyalovely9504]

Morning. Won't the feta that are above the water got molded? Or do we have to turn them occasionally?

[@Cheese52]

Possibly. But at 8-12% brine solution, the cheeses shouldn't float. That usually happens at 18% ( saturation point) It if does happen, an inverted bowl with a little weight in it would help keep the cheese pieces below the surface.

[@theodoramichalis]

Perfect 👌🇬🇷

[@lynedwards6496]

Where do you get lipase rennet and calcium whatsit from?

[@Cheese52]

Hello Lyne! Here's the link! (I make a commission if you purchase) cheesemaking.com?aff=35 They are prompt, have excellent customer service, and they ship worldwide. Happy cheesemaking! Lisa

[@ibrahimbader]

looks wonderful, thank u... What is lipase, is there alternative for it? Can we use yogurt as culture? 😊

[@Cheese52]

Lipase is an enzyme found in raw milk, so it really doesn't have a substitute. There is information in the description box about what is is and where to order it. It isn't necessary, but is does give that characteristic tangy feta flavor. Yogurt is a thermophilic culture, and this recipe calls for mesophilic culture. You can also find out where to order online in the description box. You could try cultured buttermilk ( it's a mesophiliic) from the grocery at 1/4 cup per gallon of milk. Hope that helps. Happy cheesemaking!

[@ibrahimbader]

@@Cheese52 hi, thank u so much for the reply & clarification, it's very helpful for sure... I make my own buttermilk from homemade yogurt, but I ll try to find a commercial buttermilk, thanx again 🙏🙏💕

[@jambar0201]

Dear lady I new in your channel I love it Where I live can't find non iode salt can I use table salt thanks 🙏

[@Cheese52]

Hello! I'm so glad you found the channel. Table salt in my country is almost always iodized- and iodized salt wint work for cheesemaking. Sea salt or pickling salt is os non iodized. Hopefully you can find it. Thanks for watching!😀

[@debrasamaha3896]

How long will the feta cheese last in the brine solution? Great video I’m thinking of making cheese also

[@Cheese52]

Hi Debra, Feta can last for several months in brine, sored in the refrigerator. I sometimes vacuum seal and that works well too. Some of my cheesemaking friends vacuum seal their Feta and freeze it. It will slightly affect the texture -crumbly- which is fine, because it's Feta! This recipe is a great place to start. It's easy, economical, and your family will love it! Happy cheesemaking, Lisa

[@bhawanabothra9141]

Hi what can be used instead of lipase thnx

[@Cheese52]

Hmm. That's a tough one. Nothing, that I know of. Lipase is naturally occuring in raw milk, and is also taken from kids, calfs or lambs. It's responsible for the aroma, texture and sharp taste common (and desired) in most Italian cheeses, as well as some Feta and Blue Cheeses. Most cheese makers get their lipase online. There's a link ( affiliate) link in the description box so you can see the type I use. I like the mild better than the sharp, but that's a personal choice. Hope that helps. Lisa

[@bhawanabothra9141]

@@Cheese52 thanku will try to search for vegetarian lipase

[@Cheese52]

@@bhawanabothra9141 You could also leave it out of the recipe completely. Good luck!

[@61cheezil]

Thanks, but what is lipase & filler culture?? Eek? Not sure where I'll find those (I'm in Australia)

[@61cheezil]

And calcium chloride? Wow, what are we eating when we eat store bought cheese?

[@Cheese52]

Hello Marrilyn, LIpase is an enzyme naturally found in milk. Cheesemakers use it with cows milk to mimic the tangy flavor associated with goat and sheep's milk. The culture is dried lactic acid bacteria. the "good bacteria "which is used to acidify the milk. Almost all cheesemakers get their ingredients online. Here's where I get mine: www.cheesemaking.com?aff=35 Some Australian cheesemakers I know get their ingredients from Little Green Workshops. Hope that helps. Lisa

[@Cheese52]

Yes. Calcium chloride is added to pasteurized milk to strengthen the curd set. It replaces some of the calcium lost during the heat treatment. Commercial cheesemakers often add anti caking agents, fillers, etc that are not usually used in home cheesemaking. Although the ingredients you see are new to you and may seem like ingredients to a crazy science experiment, most of them are natural occurring enzymes, etc. Commercial cheesemakers also use the ingredients seen in the video- simply put- these are the ingredients needed to make cheese, Commercial or otherwise.

[@61cheezil]

@@Cheese52 thanks, very helpful, sounds like a nasty chemical to uninitiated cheese learner like me tho! I'm guessing some of the bought ones have much worse in the ingredients list than that tho?

[@Gamzesue]

thank you

[@Cheese52]

My pleasure!

[@slchefarts2450]

I'm really love you channel

[@Cheese52]

Thank you so much!🙏

[@chrisward7928]

Where is the printable recipe instructions? Am I missing the link?

[@Cheese52]

Hi Chris, At this time, all of my recipes are in video form only. I am, however, in the final stages of publishing a book with the written recipes! If you'd like to be on the notification list when the book is published, you can send me an email at [e-mail]. The other option, as many have done, is to transcribe the video for your own purposes. Thanks for being here, and happy cheesemaking! Lisa

[@chrisward7928]

@@Cheese52 Thank you so much, I will write it down, it's a great video! Will also keep an eye out for the new book!

[@zahraanvari4249]

Hi cani use water of cheese how I can do it thanks

[@dianacoburn8269]

how long do you leave the feta in the brine?

[@Cheese52]

It can last for months in the brine.

[@upuldhanushkagajanayake2719]

What a nice work keep going

[@Cheese52]

Such encouraging words. Thank you!! Lisa

[@Sabrina1998]

Yummy 🤤 Where do you get your cheese salt from?

[@Cheese52]

I buy sea salt in bulk from my local discount grocery store.

[@Sabrina1998]

@@Cheese52 could I use real salt by Redmond? I buy that in bulk

[@Cheese52]

@@Sabrina1998 Their website tells me nothing is added to their salt, so I would say yes! Any salt without iodine added would be just fine.

[@CurrentElectrical]

Protein done right! Thank you. :D

[@Cheese52]

I couldn't agree more! Glad you enjoy the channel. Welcome, cheese friend!

[@nateloker93]

Hi Lis, what determines the texture/firmness of the feta? Sometimes when I make it the feta turns out a little too soft. Thanks, Nate

[@Cheese52]

Hi Nate, Cooking temperature and stirring frequency control curd moisture. Length of time at the hanging stage can play a part as well. The dry salt stage pulls moisture out of the curd. Small changes in any one of these factors can help you to produce a firmer curd. Hope that helps! Lisa

[@mawelldelarosa9117]

hello, I love this recipe for feta cheese, I am making it right now, I see that you recommend adding 1tsp of calcium and 1 tsp of rennet for 2 gallons of milk but I see that the manufacturer recommends 1/2 tsp for 2 gallons, you Did you get confused or should the recipe be with the amount that you recommend? I don't know what to do because I want the cheese to fit well, thank you, I love your channel and your cat much more 😉😍👏

[@Cheese52]

Hello! Yes, normally I use 1/4 tsp per gallon as per manufacturer recommendations, especially for semi hard or hard cheeses that age for a while. This recipe uses lipase, which has a negative effect on coagulation. I use more rennet to ensure a positive coagulation result. This recipe is fantastic! I have used it for years and it never fails me. Hope that helps and happy cheesemaking! Lisa

[@mawelldelarosa9117]

Hi Lisa, thank you for answering me, it is very important to me, thank you, I tell you that I did it using the manufacturer's recommendation because I did not know if it was correct or not but the cheese is leaving me very well even though I am a little loose the curd and now I think that is why you explain to me about the lipase, because of this I had to put the curd in the press for 6 hours after it drained on the cloth for 16 hours, after that the curd was very good and firm like yours in the video, right now I'm in the step of salting in the bowl for 3 days, I'm excited to make my feta cheese 👏👏👏💪👍🏻💕💕, thanks Lisa, she loves your channel, you're excellent and I love your cat, it is beautiful, I have 6 beautiful cats, thanks for the help smooth 🤗😉😍

[@mawelldelarosa9117]

Hi Lisa, I finished making the feta cheese and I will tell you that it was super delicious, thank you very much, I am really happy with the result, I recommend it, thank you 👏💪🤗😋🤤💕🇻🇪🇺🇸

[@kathygoding5245]

Great video but I would like more info on how long you keep it in the brine and why the calcium chloride?

[@Cheese52]

Hi Kathy, I'm glad you enjoyed the video! Great questions.You can keep the feta submerged in the brine, in the refrigerator for several months. Adding the calcium chloride to the brine helps to keep the calcium from leaching out of the cheese, and helps to prevent it from becoming slimy. Hope that helps. Happy cheesemaking! Lisa

[@naumyserem637]

I am very curious...can this cheese be made just naturally without adding those ingredients you used? Just adfing salt and leaving the milk to ferment naturally...my question

[@Cheese52]

Hi Naumy, Any time you are creating cheese you want to err on the side of caution. Adding the proper culture to pasteurized milk is important because you are leaving milk to sit in the danger zone temperature for a lengthy period of time. Without the proper culture, bad bacteria could take over and cause illness. That being said, you could try adding about 1/2 cup of yogurt in place of the culture for this recipe. The second ingredient necessary to make this cheese is rennett. It's the ingredient needed to create the curd mass. Hope that helps, Lisa

[@roycefaina1438]

My understanding from what I've read it's not just a bacteria that makes the cheese. 1) Milk was stored in the stomachs of animals that were processed for food. The inner linings of the stomachs contain 'rennet' and is still used as a source for it with the exception of vegetable rennet, which will curdle the milk. So rennet is needed. 2) Calcium chloride is needed when using most store bought milk because pasteurization, I believe, reduces the calcium content. Calcium is needed for firmer curds. 3) as stated by leaving the milk out in the open you'll more than likely spoil the milk making you sick from bad bacteria. Best to obtain books and watch videos by those in the know to learn how to do this safefly and effectively.

[@debbiemowatt79]

When making the brine, how much salt in tablespoons? Or is that 6 ounces in weight? I know it’s a stupid question. My cheese turned out wonderful, just waiting to brine in a couple days. Your recipe is very easy to follow, thank you

[@Cheese52]

Hi Debbie, I use weight measurements rather than volume measurements for brine to get an accurate brine percentage (fine salt and coarse salts have different volumes). If you don't have a scale, you could use 3/4 cup and get close to, + or - 10%. Hope that helps and happy cheesemaking! Lisa

[@debbiemowatt79]

@@Cheese52 thank you for your quick response, that helps a lot. Also you don’t say if you just mix it the water and salt or do you boil and cool it, then add the other ingredients just before you add the cheese.

[@Cheese52]

@@debbiemowatt79 Prepare the brine before the cheese making process. Bring 1 gallon (4 L) of non-chlorinated water to a near boil, about 205 °F (96 °C). Add the salt calcium chloride and vinegar. Stir well until salt is dissolved. Let the brine cool to room temperature before adding the cheese.

[@areebmohamed5229]

We don't get Lipase in our country.. anything else if i can use

[@Cheese52]

You could use goat or sheep milk. They provide that tangy piquant flavor that Feta is know for.

[@areebmohamed5229]

@@Cheese52 thanks 👍

[@DursBees]

I have a few questions. How long does the feta stay in the brine before you can eat it? After the brine how should it be stored? Also how long does this stay good for?

[@Cheese52]

Hi Jessica, The bine is a storage brine, so it is meant to store the cheese for a long period of time in the refrigerator. I have stored mine for up to 6 months. You can start to enjoy the cheese right after the 3 day salting phase.

[@DursBees]

Thank you so much for the reply. I have mine hanging now. I'll be salting it later tonight and then I'll store it in the brine. I can't wait. Thank you so much.

[@Cheese52]

Awesome! I like my Feta salty, and the brine storage is perfect for that. If it is too salty for you could drop the brine salt percentage to about 8% or you could vac seal the individual pieces immediately after the 3 day salt step and store them in the fridge or freezer for up to a few months. The texture is a little softer, and not as crumbly as it would be in the brine but the taste is still great. Have fun, and enjoy your delicious cheese! Lisa

[@lizstocker8293]

Can I use the filtered whey to make the brine? I know you can take whey to 85F or 90F and then filter any solids. Almost like making whey ricotta. Then add the salt, etc. The only drawback I see is that the cheese and brine would then be 2 different temperatures. Unless I took the brine out earlier. Would that work at all?

[@Cheese52]

Hi Liz, Yes, you can use the whey, and you won't need to add any calcium chloride or vinegar. Your instincts are correct. Make sure the cheese and the whey are the same temperature before putting them together. Happy cheesemaking! Lisa

[@lizstocker8293]

Thanks Lisa

[@cindycristini9079]

We love feta cheese and I think this will be my next adventure. I have the lipase in my Amazon cart for purchase on next order. I do have a question though after watching this video. So, at the very end you put the cheese into the "brine". And, that was the end of the video. But, when I've seen feta cheese in the store it isn't in brine. So, you store the cheese in the frig in that brine? What do you do with it then to prepare it for use like in salads etc? Also, do I need to find a dairy that sells pasteurized (but not homogenized) milk or can I use regular (not ultra) whole milk from the grocery? Sorry if this sounds really stupid. I just haven't had any experience in making cheeses at all and I'm stretching my comfort zone but enjoying the journey!

[@Cheese52]

Hi Cindy, These are great questions. Yes, I store the cheese in the brine- and these days I add a tsp of white vinegar and a tsp of calcium chloride to it so the Feta doesn't get slimey. It lasts for months in the refrigerator that way. When you are ready to consume it, take it out of the brine and pat it down with a paper towel. This recipe is at the perfect salt level for my tastes. If you want it less salty you could drop the percentage level by 1 or 2%. If you feel it was too salty out of the brine, let the cheese soak in milk for up to 1 hour. That will reduce the salt level. I crumble the chunks with a fork and add them to salads. Yes, regular grocery milk can be used, you may need to wait an extra 10 minutes or so to get a stronger curd. When you are first stirring, stir very very gently, top to bottom, to avoid shattering the curds. Just make sure the milk is not UHT or ultra pasteurized, it doesn't work for cheeses made with rennet. Are you in the US? I've found that Costco, Dairygold and Dairy pure brands work well. This is exciting! Welcome to the world of cheesemaking! Lisa