How to make Persian Feta aka Marinated Feta

Marinated Feta or Persian Feta, as it is known here in Australia, is less crumbly than Greek Feta and is marinated in oil with herbs and spices. Absolutely delicious in fresh summer salads. You can use cow's milk, goat's milk or even ewes milk to make this cheese or even a combination of all three.
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Thanks

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

[@immortalsun]

Same. Lmao.

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ME TOO BWHAHAHHA

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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.

[@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?

[@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?

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

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Same here lad

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"G'day curd nerds"

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

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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

[@HOSSEIN_BADBOY]

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

[@GavinWebber]

Thank you very much!

[@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.

[@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

[@2017tobbr]

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

[@nein5181]

Came searching for Italians, found golden content

[@MessiMagic5000]

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

[@CelineArdela]

y e a s a m e

[@eggmanslocker4942]

yonks

[@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.

[@Hydrantchan]

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

[@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.

[@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?

[@hawradatoo6272]

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

[@mr.hanfblatt9152]

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

[@chxara8379]

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

[@Mark-ci6ln]

Feta is my favourite cheese

[@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😊❤️

[@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.

[@worshipwormking2327]

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

[@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!

[@staguar]

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

[@alingbeyts5848]

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

[@romeshjeffry5910]

Tks gavi..

[@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!

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Imgur brought me here

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Part Of The Ship Part Of The Crew

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

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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!

[@kathyaylward7222]

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

[@narnex3179]

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

[@diannemiller4754]

Gavin this looks beautiful. Thanks for sharing.

[@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.

[@aurangzebawan6039]

Excellent

[@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

[@MichaelBaker-hi9hl]

Love your videos from Mississippi, US!

[@CMHE]

Thank you

[@slomaj]

Very nice,thanks

[@unspokencookie8644]

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!

[@michellem449]

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

[@reddrawsstuffoccasionally]

Looks absolutely delicious!

[@kabbey30]

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

[@GavinWebber]

Same to you!

[@MiKa-bz2xg]

Absolutely Delicious !!! Thanks Gavin

[@Memphis_ritz]

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

[@vitorroquete8738]

watching this makes me hungry. greetings from Brasil, mate

[@emilyc5630]

thank you gavin

[@thewrenchreviews9986]

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

[@jvm-tv]

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

[@jellybeeaans]

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

[@carolavant3778]

Thanks, Gavin! I love this!!

[@FivedotFiveSix]

nice job and perfect music.

[@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)

[@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!

[@rectify2003]

Amazing Subscribed

[@GavinWebber]

Thanks for the sub!

[@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

[@idkman9696]

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

[@gloomygav]

Love these

[@alice3468]

Yes!! Love your work, Gav!!

[@GavinWebber]

Thanks so much!

[@nunbutcookies]

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

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I'm excited about this one

[@Artiefrog]

Can’t wait to try

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Curd Nerds. Made my day = )

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Waited forever for this one

[@RealWunderBanana]

You are my favorite youtuber!

[@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.

[@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 :)

[@cmakgn5610]

Fantastic

[@saidtouhami1640]

Thank you very much

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Igmur brought me here

[@Thekaiserwill]

One of us! One of us!

[@user-dr1if2qn7o]

very beautiful👏👏👏

[@l4vr4x85]

You are the nicest man

[@lizaguzelian2137]

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

[@GavinWebber]

Because I didn't use raw goats milk

[@wrliggin2]

G'day. I'm hoping to become a curd nerd

[@dydy_9785]

Joe said there would be angry italians but where are they😂

[@Ban0ck]

Can someone explain what this Italian thing is all about?

[@thisisagoodname3974]

Farbod E Someone posted saying they went down a youtube rabbit hole and found this guy and also said there was angry italians in the comment sections so now people are looking for them.

[@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.

[@grimslayer4794]

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

[@user-di1be3vr2v]

رائع اشكرك

[@GavinWebber]

You're welcome

[@ErickRodriguez-lu4kp]

Found this through Ifunny NOT DISAPPOINTED

[@kirchaganga8965]

Anyone else from Emkay?

[@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.

[@Jo-yp8wy]

Nice chopping board!

[@catedoge3206]

Here from reddit.

[@tristantrombonegilley83]

I finally made it

[@GamingGhoster]

Heck yeah dude!

[@unemar9900]

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

[@maasle]

Its greek feta :D But at as you mildly put it: 'who the hell cares'. :) Love your channel and it looks delicious. Greetings from Denmark. Btw, not complaining about the name again, but your channel makes me hungry all the time.

[@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.

[@ghsidrybkuc]

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

[@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

[@helenw1497]

真棒👍❤️🌹我居然看懂了

[@WebberAerialImaging]

Might be nice to substitute fermented garlic?