How to Make Kefalotyri (Saganaki Cheese)

Kefalotyri is a very hard cheese and can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating. It tends to be salty and firm.
Ingredients
• 10 litres (10 quarts) whole milk
• 1/8 teaspoon (Dash) Thermophilic culture
• 1/2 teaspoon (2.5ml) Calcium Chloride diluted in 1/4 cup
cool non-chlorinated water
• 1/2 teaspoon (2.5ml) Liquid Rennet (IMCU 200) diluted in
1/4 cup cool non-chlorinated water
• Saturated Brine Solution 18%
• White or Cider Vinegar
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[@xKagryx]

I’m so amazed that cheese can taste so different from such similar key ingredients

[@meanpoutine7095]

I will fly from Canada to Australia just to eat your cheese 🧀 I’m pregnant so watching these videos doesn’t help my cravings 😄 thanks for all the great videos!

[@stanieldasboot953]

"Oh man, I really need to be going to bed" Sees a Gavin video has been uploaded. "Sleep can wait."

[@jjester4597]

3:00 AM is Gavin hours for me

[@jeezlouiz]

I’m half Greek so my fam always has this in hand and I did not like it at all at first until I started eating it with grapes or watermelon it’s so good with fruit!!!!

[@srclevenger]

Your impatience with yourself is glorious!

[@jamesmandas639]

I grew up on this cheese and love it. This is the first time I've seen it made. I never realized how much work and time went into making it. Great job! Thanks

[@elizabethscott9825]

By the way just wanted to say love your vids... You inspired us 😆

[@phyllisdenton8771]

Will have to try it, Thank you for sharing.

[@pcharliep61]

Hi Gavin, another great video and of-course another cheese to add to my to do list :) the mold info was very good to know about.

[@DrJohnstone]

this is fantastic! thanks for this. very helpful.

[@shrevid]

I can't wait to watch you gorge yourself on this stuff, mate!

[@curryandapint]

I love the fact that when things don't go quite right (@5:10) we learn how to correct them. I've been on a professional cheese making course and things went 'well' but I ended up with different cheese to others around me. The obvious question is 'why?'

[@nurb2kea]

Next time I'm in aussie, I'll pay you a visit and eat all your cheese... hehe. When I lived in Sydney area and went shopping to get some cheese, it was hard to find good cheese for an affordable price. I had mostly the cheddar. But if you come from Germany, you know there are lotz more good cheese types. My hosts loved all the other types I brought home. So good to know, there is someone making his own. I worked in a Bavarian butchery with a daily delivery of fresh German bread goods + other small goods like Sauerkraut and such things. Over there we had heaps of aussie customers. Also when I went to the pub, I introduced the guys to all those small goods. They loved the good crunchy bread-rolls and original Frankfurt's. So far, keep going, I love your tutorials. Thanks

[@MichaelBerthelsen]

Don't understand how this is still fascinating, but I just never get tired of watching the process, hehe...😊👍

[@AnnieOakley379]

Awesome video! I grew up on this cheese & can't wait to try your recipe with my fresh goat milk. Thanks for sharing!

[@szdorus69]

Great vid man, thanks for sharing. I went to a chees making course basically for this chees. The Hungarian teachers havent heard of it...so now I know the culture and the process. Keep up the great job!

[@norahyde9097]

I made my first cheese tonight with only milk, vinegar, and salt because I just couldnt wait until I got all the supplies. Actually turned out edible :) cant wait to move on to harder cheeses and aged cheeses

[@xrarach]

Kefalotyri, is probably the best cheese I have ever eaten, ever... it was on Crete when I was studying there... sadly it can not be bought in the mainland of Europe ... gonna watch your tutorial really carefully, and think real hard of making it :) Thank you for the tutorial :)

[@lgiorgos1]

the original recipe is with sheep milk, but I guess it is a little bit difficult to find it.

[@BWG05]

I love greek cheese and your videos!

[@dwaynewladyka577]

The cheese that withstands melting like other cheeses do. It looks great Gavin.

[@JackKramme]

I like how you added the intro with the cheese already made, then went back to show us how it was done. Its just a nice stylistic choice. Good stuff Gav

[@jhayneartoflife6830]

Delicious!😉

[@SteffenHay]

after the brine, try to du a salt rub , we do that with that type of cheese and ripen for 4 weeks turning halfway. no mold should grow there

[@user-io1it5ip2s]

Very good Gavin the cheese. I'll try to make it

[@TomatoSuplato]

I would love to watch you make that Greek dish with that cheese. :)

[@nolamik1063]

Great video as always. Do you have a link for the brine container? Thanks

[@cozyvamp]

I always enjoy your videos because they give me hope that I can make cheese, too. Hmm. That sounded kind of rude. What I meant was your work is so accessible, and you deal so calmly and practically with the surprises working with mother nature in this very natural process throws at us. I can see that for problems there are solutions. Anyway, thanks!

[@carolavant3778]

Oh, Gavin! I can't wait to make this cheese! My paternal grandfather was from Lefcas, Greece, and I have very fond memories of him making delicious, Greek dishes! I know he will be at my side when I make this one! BTW, where do you get those wonderful brining and ripening boxes?

[@carolavant3778]

Hi, Geordie1833 - I'm in Central Florida, US. Thank you so much for the info - I'll track them down.

[@jimmcdougall3750]

Hi Gavin how do you lower the temperature in your cheese cave without damaging your other cheeses thanks Jim

[@brissygirl4997]

Another great video Gav! Can't wait for the taste test. Btw since your weekly livestream will fall on Anzac day next week will it still go ahead as normal providing your feeling up to it of course?

[@GavinWebber]

I will be going to the local dawn service and then doing the live stream afterwards.

[@juanitasvid]

How at the beginning they did not have this starters how exactly they made cheese before then ?

[@wi6412]

What type of thermophilic culture did you use sir could you please specify when it comes to culture

[@issamkhalil6687]

Hi after 6week we put it without rippen box in the maturation room

[@darrackmccrea9761]

What do you use as a cheese cave

[@weegie2818]

DO you have multiple temperatures in your cheese cave?

[@juanitasvid]

What is all this and where do you get all this stuff ? is there a simple way like the beginnings. They did not have all this

[@fugenturkoglu]

Hi! Thank you for the video. I have a question. I have never made Kefalotyri cheese but Halloumi, white cheese/Feta cheese. I just use cheese rennet for Halloumi and White Cheese. I have seen you using some other chemicals. Is it because of making Kefalotyri cheese? Why do you use those chemicals? Thank you.

[@VASILISVIC]

hao to make kefalograviera please

[@phyllisdenton8771]

You said age up to a year do you ever put wax on it?

[@MeBeingAble]

Gavin can you update us on how much trouble you have with Mould after that please?

[@GavinWebber]

Yes, I will as it ages.

[@fortbliss08]

I notice in a lot of your videos, you add the ingredients then hit a target temp. Do you take it off the heat or turn it off at that point?

[@GavinWebber]

Yes. Heat off when the target temperature is reached.

[@yorgasmatron]

OMG! I am a real Greek here, how can you call this Kefalotyri? If it is not from Greece this is no kefalotyri! Only goats milk allowed and you are only allowed to make it in the region of Larissa! Pox on you! :P J/K this is my Italian impression :D Looks like a good effort. Wish I had the patience and tools to make it as I can't find kefalotyri easily here. Can you make regatto and kasseri as well? :)

[@SpirosPapadopoulos_from_AU]

no need to be rude , φίλε

[@rattlehead2]

67/5000 very good channel, but I have a doubt, vegetable or animal rennet?

[@sanahamdeni1548]

❤❤❤❤❤💪

[@winniechilton3553]

Do you use goat milk?

[@SuperCheeko12]

Hi Gavin just a question if I split a wheel that has been aged sealed in wax can I reseal half of the wheel after I split it.

[@GavinWebber]

Yes, you can as long as it has been aged first.

[@SuperCheeko12]

Ok I like to age in wax then split the wheels to manageable sizes to eat. Keep Up the great videos.

[@aistevilkaite5077]

can you make georgian cheese? sulguni! it's a cheese popular in eastern europe, especially in the former soviet union where I'm from. it would be nice to see how it's made.

[@adamlee3772]

You reuse the brine? How many times can you reuse it?

[@GavinWebber]

I boil it before each use. I use it until it smells

[@RJSRanchu]

Do you ship to the uk? 🙈🙈

[@GavinWebber]

Yes we do.

[@elizabethscott9825]

Hi, we are just starting to make our own cheese... We really want to make Cheddar but this calls for Mesophilic culture, we live in Bulgaria and getting Thermophilic culture is not a problem but no Mesophilic! Can we use the Thermophilic instead or could we substitute it with natural Yoghurt and if so what quantity Yoghurt for 8 litres of milk?

[@tserbos2]

Elizabeth Scott you can use yogurt from sheep's milk only..( traditional or natural not the one with gelatin ) You can use 1 tea spoon of yougurt diluted in some water( no chlorinaded) for 10 litres of milk

[@tserbos2]

Also you can buy cultures,rennets, ect... At your neighbors Greece There is a culture factory in Thessaloniki Google "fikas" and you will find it.. Good luck!

[@elizabethscott9825]

tserbos2 Many thanks for both of your replies, very helpful!

[@harryangka]

please I want to see you cooking your cheese after the end of video and I am sorry my english is bad

[@bouchenafazohir7129]

Hello What is the brine solution?

[@GavinWebber]

salt water; kzbin.info/www/bejne/h6fFiJ2Mr5ebmqs

[@bouchenafazohir7129]

Thanks

[@ElSa-fu8bi]

@Gavin Webber NO! STOP! STOJ!! Don't egg your saganaki ever!!! Please.....don't destroy this dish!!! You wet the cheese with water, dredge in flour and dust off excess. Fry and serve hot w/ lemon (squirt juice onto hot, fried cheese - yes, it works!) I know Greek = olive oil, but please use a neutral, high smoking point frying oil like veggie or canola. Otherwise, you're going to burn the s___ out of it and get all the little black pieces and sludge if you are planning to make more than one.

[@tequilashot7372]

Saying greek words with that super american accent is so funny lol

[@GavinWebber]

I'm Australian

[@marleasahmann3960]

So Gav, Would it be against everything you stand for as an Australian and a Cheese Maker to do a show on American Cheese? I know there's probably not much to it, but it varys so much with the amount of imitations out there, I'd love to know what the "real" American Cheese should consist of.