How to Make Goat Milk Feta Cheese

[@giorgamblis]

Great video like always! Just one important note though: in Greece for a cheese to be called feta it has to be made with 30% goat's milk, 30% sheep's milk and the rest 40% can be either of the two, and that's by law. Cow's milk feta cheese is just not feta cheese. The goat's milk is tangy and the sheep's milk is rich and creamy, its a great combination. In fact about 90% of all Greek cheeses are made with a combination of the two milk's. Coming from a Greek chef, much love, and keep up the good work!

[@happygirl2901]

Interesting but for us suburb folks it offers a nice alternative to the pure version. No sheep milk available for moi.

[@Erika70079]

Very interesting! It would be very difficult to source sheep's milk where I am. But I'd like to think it's delicious

[@BaughbeSauce]

I actually have sheep and am wanting to make feta from my sheep milk. I don't have any goats, though. You'd be surprised how hard it is to find recipes for cheese using sheep milk instead of cow or goat. Sheep needs a lot less rennet to make the same cheeses as cow/goat so it's been so hard. Ice cream is incredible, though. UHG. So good. You've never had ice cream this smooth and creamy and there's no need for extra cream or eggs. It's literally just whole sheep milk, sugar, salt, and whatever flavor you want. But you do need a lot less sugar for flavoring. Using the standard amount for cow milk ice cream will make it way too sweet

[@alteredLori]

I researched that and it is either all sheep's milk or up to 30% goat's milk. It might be a regional thing where you live.

[@scottdalon801]

Who is giving this guy thumbs down? This channel is so educational and has some of the best content. Great video!!

[@2guysandacooler]

Thanks Scott!! Appreciate the support!!

[@DL101ca]

Must be the guys from the ISS, they have no point of reference on their thumbs...

[@alteredLori]

Good Morning and Happy Dec 1st Eric! I love and use so many of your "recipes" and techniques. The recipe you use here is the same that I use BUT YOUR technique is award winning!!!! I made it yesterday and I can only say wow!!! It is so much easier than hanging that darn bag for 16 hrs. It was fun to watch it "shrink" during those 4 hrs of turning. Thanks for having one of the best channels!

[@firstlast446]

The thing that's great about videos like these is they make me never want to make anything other than a fresh cheese lol.

[@keenanmasterson4757]

Eric, you have helped me improve my relationship with salt. By a lot. Thanks for this amazing instructional video on feta. I'm looking forward to having this ready for summer.

[@kimberlypatton205]

I grew up on Crete and live in Texas now. I also live in the country on a large goat and sheep farm and I will be getting my own nanny soon! I cant wait to start making my own feta! Thanks!

[@stromberg14]

I love your videos! Yes to all the videos on cheesemaking you mentioned in the video!!

[@joseangelseverino8113]

Thank you very much, you care about the technical details, which is ultimately what helps us make good cheese. Your presentation is very professional, detailed and I hope everyone will show it in the same way.

[@DarlenaBullock]

Presentation was informative & professional. Thank you

[@Donatich.Onataka]

I surely have no idea how you can wait 4 months to try the feta. I would probably dive into one by the 2nd month, lol. Awesome video, Eric. Thanks!

[@_mmdd]

Am I Only One Bitter That I Don’t Have The Specific Feta In This Video? One, It Looks So Pretty. Two, Seeing How Well He Took Care Of This Cheese Was Enticing. Three, I Just Want It! So Fresh & Clean Looking.

[@kimadams4104]

Will you please share the recipe for using whey to make brine? Is whey just substituted for water?? Great video!!!!

[@m27238]

Finally a video that explains the process of making Feta, thank you

[@MarySocks-u7c]

Very good video. As well as the video about the salami.

[@barry9882]

Impressive,,,, really enjoyed watching, superlative in-depth instruction... Thank you.. B. (U.K.)

[@SmokyRibsBBQ]

This was outstanding! I would love to try my hand at cheese making. For a beginner, what is the easiest cheese to make to get started with? I pretty much love them all. I can live without a lot of things, but great cheese and bread is a must for me.

[@2guysandacooler]

I totally agree!! Got to have my cheese! For me the easiest cheese I've made so far was the chevre. Soft, tangy, and spreadable!! YUM.. OH. .. Off topic. How do you like your dry ager? Does it keep the humidity and temp like you want?

[@Its_Ein]

Easiest cheese would be a ricotta or marscapone. After you get more into making cheese you can start with some other simple ones like queso blanco. Soft cheeses are the easiest.

[@SmokyRibsBBQ]

@@2guysandacooler I've done 1 whole ribeye subprimal in it so far and turned out great and temps and humidity was spot on for a 45 day dry age, but in order to do any dry cured fermented sausage and other things where I need to keep the humidity at a certain level, I'm going to need the humidifier that is an option for it. I'll be getting that soon, or I have also considered just getting a stand alone humidifier to put in the bottom. Which one do you use and what do you recommend? Thanks for getting back to me about the cheese. I'll watch your video on the chevre.

[@1jugglethis]

Russ, my very first cheese was a Mexican Queso Fresco, and it turned out excellent. No special cultures or other stuff needed, just milk and lemon/lime juice (and a little salt). I think that is probably the easiest cheese to make (and it is amazing smoked with Alder wood!!)

[@johnmason455]

I always recomend feta as a good 1st cheese. It's an easy cheese to make and the brine storage aging eliminates the need for a "cave", although aging at 52-56F will age the cheese faster, and you can eat this cheese very young or age it for long periods. I've aged for up to a year. Oh, and you don't need a cheese press. I use a 3 gallon stock pot in a 4 gal stock pot water jacketed so temps remain steady and need very little adjustment during the make, and eliminates any scalding..

[@Truthseeker-f1k]

Thank you for showing when the curd is ready to mold.

[@matthewprince6157]

I found your channel the other day and I've got to say I'm LOVING what you are doing.

[@y2k4ed]

I watched several videos in Feta cheese. I like yours the best.

[@artanddesign8561]

I’m a new subscriber and I really love your channel you are so thorough and complete with your information it’s pure perfection, you’re an amazing instructor, thank you for the advice this will help me as a solid reference point!

[@laz7777]

I'm surprised the pH change was so small. I guess I wont be using pH paper to test if my culture is alive. Thanks for the video. It's very informative and I'll be using it when I attempt to make feta.

[@pattayaguideorg]

Mate, that was the most beautiful Feta I've ever laid eyes on, it kills me not to be able to try some, luckily I got 3.5 kg of commercial stuff in my fridge to soften the blow lol, man your the best!

[@2guysandacooler]

LOL... Thank you!!

[@jm52128]

Just curious but why do you have so much feta in the fridge?

[@pattayaguideorg]

@@jm52128 When its a bargain price, I stock up, most cheeses are expensive in Thailand, I recently bought 20 kg of parmesan ha ha ha.

[@DL101ca]

@@jm52128 it's called a feta fetish...

[@nicholasking6066]

Case hardening was done on arrows deliberately in the midevil erra, put the desired piece of iron (in this case an arrow head) deep in the coals of the forge and let it bake in there soaking carbon into the outer layers but not deep down to the core, just the outside. Then quench it turning the outer most layer of iron into medium or high carbon steel, it allowed the proper head for whatever armor you were attempting to pierce to be more capable of doing its job.

[@arlo6345]

Thanks for the great video. Very well done. I’d like to hear the pros and cons of sous vide. I don’t have one and it’s hard to maintain a temp. Are there other cultures that could be used besides the one you recommend? I like your idea of plastic wrap to maintain humidity which is always a challenge. Your results are beautiful a work of art.

[@2guysandacooler]

Thank you. I'll make the sous vide video. You can use any mesophilic culture. Buttermilk, kefir, or commercially obtained cultures like mm100 or MA11.

[@happygirl2901]

Thank You for this great video! Love the modern approach w tech to make it easier.

[@1jugglethis]

2 or 3 days ago, I attempted a goats milk Chevre, using NECM culture, but I dont think my milk was as at the proper temp when I pitched the culture (I did add calcium chloride), because after 36 hours (!!!) It was the about as thin as commercial yoghurt. No curd development. I tried to drain it for a other 24 hours, but it only got more and more sour. I ended up throwing it out. But, I will press on!!! I will try again, and again, until I hit that sweet spot in the learning curve. Great video, and thanks for posting!

[@gmarsalek]

Awesome video full of info ~ I'm definitely on it!! What sous vide container do you use for the water bath?

[@2guysandacooler]

It's a cambro bin. I want to say that it holds 10-12 gallons of water..

[@cachi-7878]

Well done!

[@dustin8411]

Hi ! Great video! Where do you get the large container that the 12 qt bins are setting in ? Thanks

[@carlosyanez5587]

Hi Eric I just want to thank you for what you do. I have done a lot of research on how to make sausages, salami, other cold cuts and cheese and you always show up. You are technical oriented and that’s what I’m looking for. I’m half way to making Feta with goat milk and just made the brine with whey. You mention to age it it for several month but I want to use it sooner. What do you think is a reasonable time to keep it in the brine to start eating it. Looking forward for your next season. I’m from Argentina, I can help you come up with a traditional chorizo. Saludos hermano!

[@SpaceBalrog]

do all the mentionend videos! very inspirational!

[@chrism.8105]

Never considered sousvide for cheese production. Much more stable then stove top and easier then baemaries. You can have a whole production line always consistent temp. I like. And square heating recepticles means easier curd cutting (effeciency and all that) YOUR THOUGHTS ON SOUS VIDE?

[@chrismartin5166]

Cool name

[@zube6996]

Very informative. I have always wanted to make cheese (and cured meats). Just have never taken that first step. I’m going to have to start watching more of your videos til I feel that I’ll just have to do it. Lol!!!

[@2guysandacooler]

😂

[@matthewg4956]

What a cool process. Why didn’t you use your cheese cutter for the vertical cuts chef? Looks like you have the process down pat. Great job guys!

[@2guysandacooler]

Thank you. As crazy as it sounds I like to manually cut the curds, so I generally only use it for the horizontal cuts..

[@geniuspharmacist]

Watch out Gavin Weber, chef Eric is coming 😊👍👍😉☺️ Watermelon (sometimes also fresh grapes) is one of the ways some people like to eat feta in the middle east. Excellent videos Chef, please keep up the good work. 👍♥️🌹💐

[@cherylejakinovich2133]

Great video. Where do I buy the supplies?

[@stevieg4201]

What a great video Eric, I’m so interested in just about everything you do, I wanted to make that Nduja recipe but some of the things I need didn’t come this weekend yet, so it will have to be next weekend. I can’t find goats milk anywhere, I live on cape cod and we’re kind of limited, can you make this with ultra pasteurized cow milk? Everything is ultra pasteurized here 🤦🏽‍♂️

[@craigsovinsky6806]

My cheese is in the brine which is in a sealed container inside of my salami chamber (55F). It has been one month and I notice a 1/4 inch thick white mold on the top of the brine. I’m assuming this is the same mold, penicillium Nalgiovense, which is also on my salami. Should the cheese still be okay? Should I remove the mold, or just leave it until ready to consume the cheese?

[@rodolforomo-bl4bs]

Where can I get the heater you hit in the water I don't know the name of that particular thing Will you tell me please

[@roygiehtbrock9124]

I made goat milk feta years ago. It turned out ok. We did get raw goat milk so I pasteurized it. Was that ok to do? I know after a month went by we found worm type critters in the brin and feta? What did I do wrong? I didn't know about the aging thing g.

[@jamesfrancis303]

I look forward to more cheese videos… loving the meat ones… awesome channel

[@2guysandacooler]

Coming soon!

[@catskillpacking1405]

Very well done!

[@gonzoducks8]

I just found your channel this week when looking how to make soppressata for my brother. When I saw your Mexican chorizo video and you mentioned that you were Mexican I knew I had to subscribe and support a fellow Mexican. Eric if you're interested I have a book on Spanish Charcutería that I can share over email. There are recipes jamón, bacalao, cecina, boquerones, mojama, chorizos frescos/cocidos/curados, morcilla, butifarra, chistorra, fuet, lomo embuchado, salchichón, etc.

[@gonzoducks8]

Sent you a 14 part email with multiple recipes. Enjoy!

[@jenniferlee8403]

I have now used this recipe 3 times came out really nice. I did have trouble with the temperature. The sous vide water doesn't match the milk in the container temperature. The milk in the container runs 10 degrees lower than the water.

[@Mia_Kulpa9]

When using cow milk, at what point do you add lipase? St the beginning with your culture? Or sometime after?

[@2guysandacooler]

Yes. At the beginning with the culture

[@rrest11]

How do you store it and how long will it store?

[@2guysandacooler]

It will store in the brine solution. I keep it in my cheese cave. As it's in there it ages. You can keep it in there 1 year...

[@ratbagley]

Couple questions. 13:04 Do you salt it every time you flip it or just once each side? 14:20 8% brine is by weight? For example 1000 grams of water to 80 grams of salt?

[@2guysandacooler]

So I end up salting 4 times. every 12 hours when I flip it. In my recipe link I have a step that goes into more detail about how much salt to add 😉 Yes 8% by weight. So 920g water and 80g salt. For a total weight of 1000g

[@ratbagley]

@@2guysandacooler Thanks for the quick reply. I'm on it!

[@kazijavedanwar7891]

Wow, very easy, anyone can do this right away

[@heatherclower3444]

What id you don't have an immersion circulator?

[@MontanaCabanalivn]

lots more in depth cheese making please, love your videos!

[@2guysandacooler]

You got it! I'm literally in the middle of making swiss as I'm typing this😁....

[@MontanaCabanalivn]

@@2guysandacooler mmmmm swiss.....

[@2guysandacooler]

@@MontanaCabanalivn thank you for your comment. Your comment reminded me that I had swiss brining and it needed to come out! Thank you 😉

[@ThatOneHetalian567]

Looks so good

[@danielrichard1857]

Great video!!!!

[@dimitriskarathanasis4230]

The flora makes the difference for Greek Feta cheese The flora of Greece consists of approximately 5,752 species (6,600 classes), 22% of which are endemic (1,278 species)

[@MikeJones-mm3nt]

How do you check pH levels at home without these instruments...how was it checked in older days...thk you

[@mirakbar9029]

What is the alternative of renat?

[@gonzoducks8]

There is vegetable rennet available.

[@2guysandacooler]

I was just about to say the same thing😁😁. Some people use vinegar but the end result isn't quite the same..

[@simplehd4050]

@@gonzoducks8 easy to use yogurt in boiling milk and lemon juice or apple vinegar. This to completely and you can’t live the cheese one side salted for 12 hours and waiting for another 12 hour to salted another side because creating bacteria, make your home cheese without acids, boiling milk use one pack of yogurt and lemon juice and finished in salted water.

[@mdn13mdn]

16:20 ... mouth starts watering... 16:26 paused to get a towel.

[@Haydarah313]

what about the large container that holds the water and the two cambro bins? from where you got it from ?

[@2guysandacooler]

That is just a huge food safe bin. I got it at my local restaurant store..

[@eacollado]

Do you need to change the brine once the cheese is soaking in it?

[@2guysandacooler]

no

[@ayyildizlimited]

You could turn curd cutter will do cube cut :)

[@TheSkogemann]

Awesome video! During the 4 months of maturing, do you not check the cheese at all ?

[@2guysandacooler]

No. I just leave it alone

[@TheSkogemann]

@@2guysandacooler thank you. I guess there is no way it can go bad at this point ☺️

[@2guysandacooler]

nope, as long as the salt content is right, the ph of the brine is close to the same as the cheese, and there's enough calcium in the brine everything will be fine😁

[@lyahaveman53]

Thanks for this video, its very good...so i made this and it appears the cheese has blown.... Does it really have to drain between 20 and 25C? That seems very high. You also say room temp but that would be around 18C, wouldn't it? Im just trying to figure out why its blown as im certainly not a cheese making pro.😅

[@falconsinput2226]

Thanks Eric, I have two questions Q1.What is the next step in storing it? Q2. When you start the aging, can I put it in my Salami chamber?

[@2guysandacooler]

You can store this in your home refrigerator in the brine till you eat it up. Yes. This will age perfectly at 13c or 55f

[@abdullahalshamis2280]

Hi love the Cheese recipe can you recommend cheese books

[@genghischuan4886]

I use sois vide for making gummies

[@abigailorbunde8401]

i like your training

[@TSis76]

Is the cheese cave a converted wine refrigerator or...??

[@2guysandacooler]

It's actually a beverage fridge from a local convenient store

[@galymkenzhebayev6001]

Отличное видео. Очень редко где показывают рН маркеры

[@horsefeathersfarm7360]

Did you make the brine video? :-)

[@primeribviking3688]

I'd love to hear your thoughts on sous vide for home cheese making. I've been using one for those purposes and other years now. I have that same polyscience one because it can hold a temp in a much higher volume of liquid. That whole setup is exactly what I use, giant lexan and all, except I use 2 food grade 5 gallon buckets. I'd like to know your issues with it because in theory, according to the recipes of lower temps raising over time, this should work perfectly. Except sometimes it doesn't but on my end I think it might have to do with upscaling and working in bulk

[@Avemarianow]

Can I use this recipe for Cows milk too? Same temps and all?

[@2guysandacooler]

yes

[@ElizaA12345]

Also you only need animals rennet (1 kilo milk one gram rennet) , a teaspoon salt and one table spoon of lemon juice not chemicals...

[@nicholasking6066]

And yes please vid on magic floating lid please

[@sonjagoldinak6720]

How much milk is in there?

[@danielf.7151]

HOw about a video on mozarella? Since I make it at my job, I'm interested in your approach.

[@DL101ca]

I'm sure he makes it with 2 z's...it tastes so much better that way.

[@honeycat535]

can you store this in extra virgin olive oil for the pantry?

[@Freshiz325]

Dude decides to learn how to make cheese and unsurprisingly crushes it.

[@craigsovinsky6806]

If I was going to use cows milk would I use whole milk?

[@2guysandacooler]

Yes

[@Rjtaylor12]

What what your yield for that batch?

[@2guysandacooler]

I got a little over 6 pounds of feta

[@Rjtaylor12]

@@2guysandacooler outstanding

[@Stelios.Posantzis]

Great stuff. I love the really scientific approach. Everything is brilliant except for the fake- Greek popular music! 😅The first piece sounds nothing like Greek music, middle one - I'm not sure what that is and third one sounds like some Greek-Italian hybrid, more Greek towards the end!😁 Can you make veggie feta, i.e. without rennet? Also, what if you don't like the hard crumbly variety? I like the really creamy style but I've only been able to find it once (it's usually associated with really cheap restaurants - don't ask me why, but I really like it nevertheless).

[@Arcadiac89]

The sheer amount of cheese and sausage around here makes this Wisconsinite feel at home.

[@PsychoPlantLady]

Wow! Thank you.

[@McGieHomesteadAdventures]

I’m no fan of over-funked cheese 🤣😂🤣 But I’m a cheese lover and I love what I’m seeing!!!

[@2guysandacooler]

LOL. I agree. I just made a cheese that was OVERFUNKED!!! The whole family made me keep it in a different room!!!

[@McGieHomesteadAdventures]

@@2guysandacooler 😂😂😂

[@motasimabualama9626]

you are just great

[@unofficialfuture3120]

Great video thank you.

[@bebevescio]

How do I find the complete recipe 😂

[@2guysandacooler]

always check the description box🤣🤣

[@bebevescio]

Thank you I made a brilliant batch using your step by step and I could not be more pleased. Now I am praying you can tell me where I can purchase the containers you are using. I already have the sou vide wand. Thank you! 😊

[@milansavic2803]

70% sheep, 30% goat milk. The real Feta cheese

[@jumpspace7414]

Eric. Do you sell t-shirts? I would like a white tshirt with your KZbin logo on it. Thanks.

[@allenhall011]

Great info and well put together. Thanks. One thing, it's a personal issue for me but I could do without the eating sounds when you taste it. Ugghh

[@2guysandacooler]

LOL, Here you get the entire package. 😉

[@monicasanchez8438]

Makes me want to make cheese now

[@2guysandacooler]

This is such a nice cheese. Not too hard to make either.

[@nicholasking6066]

Remember, we are not CDO, the letters were just out of order (ocd)

[@kaseywilliams6396]

Yes I took one packet of goats feta to the beach years ago and shared it with my family ❤

[@thepanmangr]

Just FYI, feta's definition, apart from being only made in specific parts of Greece, which you obviously can't do, is that the main ingredients are exclusively fresh sheep or goat milk, with goat milk being limited to a maximum of 30%. Traditional Greek agriculture had nothing to do with cows.

[@georgiek3160]

Correct! Landscape of the country enables more having small animals and especially goats.

[@DL101ca]

Yeah, easier reach with goats or sheep than cows...

[@kaseywilliams6396]

❤❤ thanks.

[@TSis76]

Mmmmmmm!!

[@acalciu]

This is not Feta cheese because it is not made of sheep's milk. It is just Feta-like cheese, but not the real thing.

[@TSis76]

That is why the title tells it is goat milk. Sheeps' milk is harder to source.

[@berguidf]

Cheese making please!

[@loayelalfy1987]

Is this thing about curd size supposed to be a joke?

[@2guysandacooler]

nope. Curd size is everything in cheese making. Keeping the curds around the same size is key!

[@gonzoducks8]

Not at all. Curd size matters a lot. If you watch how different cheeses are made you'll understand why. For example Brie isn't cubed up, you just cut slices of the curd with a ladle and put it on the mold. Compared to something like parmesan where the curd is cut into cubes and then stirred until it's the size of grain. Reason for that is to release more whey which allows parmesan cheese to be able to be aged for years.

[@DL101ca]

All of Kurdistan agrees !!!

[@6Diego1Diego9]

OH SHIT THE HOLY GRAIL

[@cindys.w.8566]

Before the 2 min mark I see 100's of dollars I'd need to spend before I ever get this milk bought. UGGGGGGGGGGGGGGGGG!!!

[@2guysandacooler]

Welcome to the craft

[@kaseywilliams6396]

I'm making soaps like mum with left over soy candle wax brought by mum in mangonui pink glass sugar dish with it thanks. ❤

[@kaseywilliams6396]

Sepsis?