How to make Persian Feta aka Marinated Feta

[@janetvermeeren2413]

Thanks

[@GavinWebber]

You're welcome. Appreciate the Super Thanks!

[@CarlosRochaI]

Came here for the angry Italians, can't find any

[@immortalsun]

Same. Lmao.

[@lilanebano7400]

ME TOO BWHAHAHHA

[@acquadigiorgio4607]

Watch the old comments from this video -> kzbin.info/www/bejne/sKWkppxjm7CYkNk

[@Ban0ck]

Can someone explain what this Italian thing is all about?

[@GwynsStrongest]

Farbod E someone posted online that they found this guy’s channel and said all his comments were angry Italians

[@crabb4027]

Its 3am here and I'm watching how to make cheese. I really get an appetite while watching these

[@tylerevans1700]

Just eat some cheese and reach enlightenment..

[@crabb4027]

@@tylerevans1700 yes I think I'll do that

[@miatafan]

I always try and save his videos for when I have a snack

[@thewinchester8996]

I looked at your comment at exactly 4am lol

[@crabb4027]

@@thewinchester8996 you fool now I know we share the same timezone and love for soothing cheese videos

[@captainvegas4823]

Every video makes me look forward to the taste tests. And I'll say it again: If there was a button that said, "Order this sample of Gavin's cheese," I'd go broke in a week.

[@xephosaurusrex478]

I was told there would be aggravated Italians in the comments.

Right?

[@jdl728]

I'm disappointed

[@Zageroth]

Hey where all the Italians At?

[@oliviabirmingham7007]

Maybe it's only in the Parmesan video as that's what's referenced in the post?

[@feltzdog]

Maybe they are geo blocked?

[@SpectreInk]

*furiously scrolling to find the aggrieved Italian comments

[@connormachin151]

Same.

[@Sodomantis]

We have fallen for good marketing

[@dmaxie115]

Glad I'm not the only one

[@skonstas4683]

More like angry Hellenes (Greeks). Persian feta? As a cheese maker he should know that the Feta "controlled appellation" is reserved for Greek Feta cheese. Just as with wine controlled appellations no wine maker is allowed to call their wine an Alsace if it does not come from the Alsace region, so the same goes for Feta. Feta is a controlled appellation of a cheese made in Greece only. Many use the term feta STYLE cheese in order to be legal, but there is no such thing as a Persian feta. Feta is always and will always be a Greek cheese. And to name a Persian cheese feta, is an insult to all Greeks who endured 400 years of slavery under the Ottoman Persian empire.

[@PetraKann]

@@skonstas4683 correct Context and history. I plan to release an Arctic Feta brand on the market: it’s basically Greek Feta packed and served in sea ice. A region in France was successful in gaining exclusive trademark rights to Campaign. The grape type and manufacturing process used to make campaign is specific to this region of France. We had the farcical situation of bottles of Champaign flooding the global market that were produced in Australia, China, Japan, Pakistan and India etc. Today these manufacturers gave altered their bottle labels to read White sparkling, or Fizzy wine - the word champaign is nowhere to be found. Imagine making a cola drink in Korea and releasing it globally with Coca-Cola or Pepsi written on the container labels? Cultural and brand Theft is “ripe” in the world - some are protected, some are not. Scotland wants exclusive rights to Scotch on all globally available whiskey products. Have they received it yet?

[@AwkwardTurtle_]

This channel has severely inspired me to at least attempt making my own cheese when I get my first place of my own. God knows I couldn't living with my parents. I started watching this channel, never intending to make cheese in the first place. Thank you for making such easily watchable and educational videos on how to go about the cheese making process, for such a variety of cheeses, nonetheless. Cheers, and hope this cheese comes out absolutely delicious!

[@GavinWebber]

Go for it!

[@tylerevans1700]

This is exactly how I feel, so thanks for projecting my own aspirations..

[@RoyMach1ne]

I suggest paneer to start Astonishingly easy ans versatile.

[@wtechboy18]

This man was an inspiration to me too. So far I've done paneer, queso fresco, mozzarella, and halloumi, all from his videos. Can't wait to try this one.

[@numbandnotvibingrn6641]

I found out about this channel throughout a homie's post. I am not dissapointed:D

[@genericgamer5137]

Same here lad

[@waitingforpapatobless7540]

As a persian person, I've never heard of persian feta in my life. But, this recipe looks awesome and I'm definitely gonna give it a try

[@alilossada3754]

Can't believe it's taken me so long to find you! I'm actually screaming because it's the first time, after 5 attempts, that I've managed to make haloumi and not fail in the process. Next challenge: mozzarella!!! Thank you for this.

[@Anonymous594]

3AM cheese making tutorial even tho you struggle to prepare cereal?? I think yes!

[@robertkijek206]

Cheese making and cheese recipes! This needs advertisers! Honestly, I watch Gavin more than I do Marvel movies, and I spent 40 years in comic and gaming shops.

[@RKBrumbelow]

Just what time zone do you think Gavin is in?

[@Anonymous594]

Robert Brumbelow idk but it was 3AM for me

[@nekkiddmolerat]

"G'day curd nerds"

[@2017tobbr]

Where are the pissed off italians. Im here for their comments.

[@veronical3135]

Adding pink pepper makes it even better. Thank you for this amazing feta recipe.

[@GavinWebber]

My pleasure 😊

[@bwayne40004]

Seeing you in a sweater jolted me for a second or two until I remembered we're a few days from the start of summer and 31-32 degrees (using a temp converter, I'm more a US Fahrenheit kind of guy) and you're just getting ready to start winter. The internet and the web and KZbin are amazing in bringing one instant contact with the world. And great cheese too!!! Here's to Kim from a cancer survivor, 9 years, 9 months from last treatment.

[@HOSSEIN_BADBOY]

Nicely done. This is the real persian cheese recipe. I'm persian I approve. Good work 👍

[@GavinWebber]

Thank you very much!

[@Hydrantchan]

I'm not sure how to express in words just how badly I needed this video today.

[@mainlyfine]

Gav, I have to ask; does your family eat cheese at every meal? You make so much of it for us subscribers (and, by the way, I consume every upload greedily) How do you get through it all?

[@nein5181]

Came searching for Italians, found golden content

[@yanikayaz6325]

My favourite food is sourdough with a layer of creamy Persian feta and then smashed avocado. However I recently moved abroad and couldn’t find any equivalent product of Persian feta, this is very helpful. Thank you!

[@MessiMagic5000]

Came from "Suspiciously specific" Can't be the only one

[@CelineArdela]

y e a s a m e

[@eggmanslocker4942]

yonks

[@chxara8379]

I never thought I would be binge watching cheese making videos for hours but here I am

[@samsam18200]

I know you're not in this for money, that's why this is so special. Love it!

[@IAMGiftbearer]

That looks delicious! I eat alot of Greek salads so feta is always in my refrigerator. I get the Sheep's milk Feta from the Farmer's Market because it seems to be creamier than cow's milk which seems a bit rubbery, but yours doesn't look rubbery at all! Maybe that's because it's not done by a commercial company. The cow's milk ones you buy in the store may have stuff added. I don't know for sure.

[@alingbeyts5848]

Thanks for creating this channel please continue educating the world about cheese...

[@Henryincanada]

I used to make marinated feta in Australia Melbourne at my first workplace. I have forgotten how to make it, but I remember tiny piece. We heat up garlic and types of herbs, spices in olive oil, not sure but very high temperature. Let the garlic caramelize and let the oil cool. When it’s at room temperature, marinade feta in the oil. It is similar to this but the feta didn’t need to be dried as well as garlics.

[@GavinWebber]

Thanks for sharing

[@scoobyscarface]

Hi, I just wanted to let you know I really enjoy your videos and am hoping to attempt my own cheese making in the future. Thanks for sharing :)

[@GhettoWhiteGuy]

You're about to go viral man!

[@mr.hanfblatt9152]

You guys are too late. The angry Italians have long left, only certified curd nerds are left. G'day Gavin ^_^

[@Mark-ci6ln]

Feta is my favourite cheese

[@gabriellarahaley1632]

i watch these when i’m on jupiter. i rly love this man

[@dandelionbomb]

Oh my goodness I'm so early! Thank you so much for you cheese tutorials! I've learned so much from your channel. Thank you from the crazed USA!

[@GavinWebber]

You are so welcome!

[@worshipwormking2327]

I forgot I subscribed to this channel and I'm not at all disappointed

[@hawradatoo6272]

I came here from an insta post aha not disappointed! But tryna find the angry Italians

[@jamesthomas6931]

I LOVE your channel - and I'm SO grateful you do this!!!!!!!!!! :) I'm learning so much from your videos

[@GavinWebber]

Thank you so much!

[@HannahKristaAPula]

I thank the random post that I saw that he fell into a rabbit hole then end up here watching this lovely man make cheese and starting the video with "gday curd nerds".... Not regretting it and into it. But of course hello there sir Gavin Webber love your channel I'm watching this at 1:00am and I'm hungry now and want to eat cheese but then again we don't have any so I want to make one... But it's 1am.... Sooo I'm gonna starve here watching you make cheese okay bye. Love the channel keep it up sir😊❤️

[@diannemiller4754]

Gavin this looks beautiful. Thanks for sharing.

[@narnex3179]

Im so happy i found your channel. I love your commentary

[@loganboling]

Part Of The Ship Part Of The Crew

[@hamea73]

thanx a lot for all your video clips, you make a very useful and simplified cheese making. And giving your experience for people, i am grateful for you. Go forward.

[@kathyaylward7222]

Great video and the cheese in the jars looks amazing. Hope your wife is doing well.

[@mabec]

Imgur brought me here

[@alin3563]

as a persian, i've never had or seen this cheese before looks good tho

[@mohebbi71]

exactly! we mostly store the feta in salt water and that's about it:)

[@dkhdeir]

Ya... This is a Levantine way to preserve cheese 😒 can we get some credit?

[@CurbYourEnthusiasm65]

Shomale gharbe Iran in paniro to asal ya Roshan mizaran

[@unspokencookie]

Always love watching your videos

[@jenniburnsartist2094]

This is really great, love all your videos. Thanks for all the explanations. I have goats and have made it in the past and left out on the counter for months and it did fine but I think I'll keep this batch in the fridge. Again thanks for your videos!

[@reddrawsstuffoccasionally]

Looks absolutely delicious!

[@MichaelBaker-hi9hl]

Love your videos from Mississippi, US!

[@staguar]

I can't sleep tonight, so I might as well watch you make cheese

[@KuroSamaMG]

Have you ever tasted or tried to make "Torta del Casar" or any similiar cheese? I bet you'd love that one. It comes from Spain and it has a smelly tangy taste that will make you fall in love!

[@michellem449]

Thank you so much. I can’t wait to make this over the weekend!

[@vitorroquete8738]

watching this makes me hungry. greetings from Brasil, mate

[@emilyc5630]

thank you gavin

[@romeshjeffry5910]

Tks gavi..

[@grimslayer4794]

Can you do the marinating process on feta you buy in the store?

[@ghsidrybkuc]

How do you clean the fabric? Is washing with soap? Do you have a link to buy such a fabric?

[@MiKa-bz2xg]

Absolutely Delicious !!! Thanks Gavin

[@Ecclesiastes11718]

I'm Greek and i NEVER heard of this type of feta.But i bet it tastes great,no doubt.Feta toursi lol (iranian word btw)

[@Cyberia398]

I wonder about the use of fresh herbs here. I found fresh herbs in vinegar are great but in oil they are likely to ferment. Is the brine & fermentation from the cheese enough to prevent that happening or does it not matter because you’re marinating a fermented product.

[@nunbutcookies]

I have to get up in four hours....this is more important 😂😂😂

[@alice3468]

Yes!! Love your work, Gav!!

[@GavinWebber]

Thanks so much!

[@slomaj]

Very nice,thanks

[@aurangzebawan6039]

Excellent

[@idkman9696]

I am an Italian however I am not very aggravated. I apologize for everyone who came here to see that.

[@gloomygav]

Love these

[@kabbey30]

Thank you Gavin, for your videos. Merry Christmas from Kansas, U.S.A!

[@GavinWebber]

Same to you!

[@CMHE]

Thank you

[@thewrenchreviews9986]

Looks delicious. Going to have to give this one a go at some point. Thank you sir.

[@carolavant3778]

Thanks, Gavin! I love this!!

[@RealWunderBanana]

You are my favorite youtuber!

[@SparkRattle]

Gav, two questions. Is it safe to air dry store bought feta for this purpose and how long is a day or air drying? Is it exactly 24 hours?

[@GavinWebber]

Yes and until touch dry. It is safe due to the high salt content of the cheese.

[@unemar9900]

What is the channel you say to get kits to make this cheese? You say that pretty quickly when mentioning it.

[@Memphis_ritz]

Just found this channel. Happy I did, these videos make me wanna try making cheese. Lol

[@amandaofaotearoa]

Hi great tutorial. If un opened how long would this last in the fridge for? Thanks

[@jellybeeaans]

I can't wait for you to taste it!!

[@Funpants94]

I just made this and removed from my brine. Some of the cheese was a but soft and almost slimy that was submerged in the brine. Is there a fix for this that you know of?

[@GavinWebber]

Yes. Make sure the brine has a pH of at least 4.8 for feta. Add a tablespoon of vinegar and a teaspoon of calcium chloride. This stops the slime.

[@teelanace9434]

I am wonder you use MA11 could any other mesophilic culture be used lik ma4002 or a direct set typ

[@MrMixalis007]

I'm a newbie at Cheese Making and want to buy some good materials. It's hard to find a list of what to buy. Please help. I'm in Orlando, Florida, USA.

[@desiraejenks2608]

What if you can't use sunflower oil? Can you just use olive?

[@Xerxes02]

Waited forever for this one

[@blankfaces256]

I love the cheese making process, i'm not sure if you have made a video how to make a primerative cheese without freeze dried cultures etc It would be so cool to see you attempt this. If you have already made this I will be sure to leave a like :)

[@Chronic0Lab]

Hello Gavin i need your HELP please !! I was making goat cheese at home, i got milk from the farmer i pasteurised it on 64 c for half an hour, removed the curds instead of filtering the curds for 7 hours i left it for 36 hours at room temp which is 18 degrees because of a family emergency, my next step was to put it in a mold and age it in the fridge do you think the curds went bad already and i should throw it ?

[@Artiefrog]

Can’t wait to try

[@jvm-tv]

I'm from Iran and never seen such type of feta in my life lol

[@JZ-gr1tz]

Strait to the Point Persian or not all Fetta seems like it. Can get marinated [ process to make it last longer ] Can u tell us how long aprox that could last in such. Way.

[@rectify2003]

Amazing Subscribed

[@GavinWebber]

Thanks for the sub!

[@historyhash7248]

God you're a talented videomaker. I don't know how I ended up here and I'm not brave enough to try making my own cheese but you are great at what you do.

[@kristinekim2608]

It is amzaing recipe tho i am not finding lipase on ur web ( fera making kit) nor google site to purchase. Any suggention on ingredient i could use alternatively?

[@GavinWebber]

There is no real alternative. Here is the product on my site; www.littlegreenworkshops.com.au/product/lipase-enzyme/

[@WebberAerialImaging]

Might be nice to substitute fermented garlic?

[@lizaguzelian2137]

I loved the music (arminean music👍why you put lipase

[@GavinWebber]

Because I didn't use raw goats milk

[@melaneemortensen3971]

How did you come up with one inch cubes for the cheese?

[@helenpallot5817]

Hi Gavin, love your videos. In regards to brining the feta, do you leave it in the brine at room temperature for 2 days or in the fridge? Also same question with the air drying. Thanks!

[@GavinWebber]

For Feta, just at room temperature (~21C). same for air drying

[@cmakgn5610]

Fantastic

[@Елена-х4л4д]

very beautiful👏👏👏

[@f5.keiramika]

when will be your next ask the cheeseman video?

[@l4vr4x85]

You are the nicest man

[@SirMouselot]

Thank you for sharing your knowledge with us but I can’t find vegan lipase is there a substitute for lipase and the rest of the cultures in vegan form? Thank you

[@GavinWebber]

Not that I know of

[@trollieo2]

Hi Gavin, Thank you for the inspiration to do this cheese. What would I have to do to make it shelf stable to last with out keeping it in the fridge? I want to make it for Christmas presents.

[@GavinWebber]

You cannot. It must be refrigerated.

[@teelanace9434]

What are the measurements on the seasoning by chance ????

[@catedoge3206]

Here from reddit.

[@toshauer7925]

Can you use straight olive oil? Do you need the sunflower oil for some reason?

[@GavinWebber]

Best to use a mixture of olive and sunflower. The reason is because pure olive oil solidifies when in the fridge.