Making Feta using Goats Milk - Including Taste Test

Feta is a favourite of mine, but this is the first time I've been able to make it with Goat's milk in the traditional way. I have modified the recipe I originally created for my book "Keep Calm & Make Cheese", omitting the lipase and toning down the salt content in the brine.
I have also added a variation if you want to make either crumblier Greek/Bulgarian or a creamier Danish Feta. Watch for the talking head for instructions!
Contribute to translations and subtitles:
kzbin.info_cs_p...
Starter culture used Mad Millie Mesophilic Single use sachet; www.littlegreenworkshops.com....
Rennet Chymax Plus IMCU 200; www.littlegreenworkshops.com....
I recommend our Feta Cheese kit for this cheese; www.littlegreenworkshops.com....
Check out my other cheese tutorials; • All Cheese Making Tuto...
Help fund the next cheese making video by pledging your support at Patreon; / greeningofgavin
Curd Nerd Newsletter; www.littlegreenworkshops.com....
My First cheese-making eBook, "Keep Calm and Make Cheese" courses.littlegreenworkshops....
My Second cheese-making book, "Keep Calm and Make More Cheese" courses.littlegreenworkshops....
recipes
and for the Little Green Cheese Podcast, visit www.littlegreencheese.com/pod...
Follow on Facebook;
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Some of the soundtrack music:
Greko (Sketch) Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/b...

[@GavinWebber]

Hey, curd nerds! I've just enabled community translations and subtitles on all my videos! If you would like to help translate this one so others can understand it in their native language, then please use this link; kzbin.info_video?v=w5LpCi6H5Lg&ref=share

[@chaow9812]

Thank you from sweden,tack så mycket!

[@damirasmanalieva2127]

I can do it in Russian. But I couldn't do it technically. I couldn't copy that to kzbin.info_video?v=w5LpCi6H5Lg&ref=share

[@starlinguk]

Dutch is done.

[@GavinWebber]

Thank you so much. I really appreciate the effort you took to create the subtitles.

[@muhamednour3244]

Gavin Webber i May add arabic translation

[@valeriepetty1159]

I found this channel by mistake and I am so glad that I did I am looking for something to keep me busy as a hobby and cheese-making might just be it as I am an empty nester this is going to be a challenge and super fun thank you Curt nerds

[@kenneththomsen8503]

I'm Danish, and I didn't even know we had something called Danish feta... Interesting! I've never made cheese - just ended up here for some weird reason! But now I've been sitting here for more than an hour, watching how to make cheese.. Even the ones I know I wouldn't like! And it makes me want to go and make my own cheese.... Awesome content!! Subscribed!!

[@Beaudunk]

Nothing betta than a little feta

[@ness_lock3511]

hahaha! the pop-ins had me cracking up! great add-in! :-D

[@cheongziyong8871]

Really love what you did with stepping in front of the video.

[@GavinWebber]

More of that, now that I know how to do it!

[@cheongziyong8871]

Gavin Webber :D Yes, _please_

[@nightday4647]

I'm so happy. Feta is my favorite cheese. My oldest cat is actually named Feta ^^

[@kimberlypatton8473]

Give me some kalamata olives,sliced onion and tomatoes with a traditional olive oil /vinegar Greek dressing-I could eat that entire batch you just made! Growing up on Crete I frequently saw my Greek friends' mother with her pan of feta breaking in the kitchen! Unfortunately ,as kids we paidore attention then to the spoon sweets in our glasses of water when I should have been learning to make feta! I helpedilk the goats sometimes at least though! Thinking of getting myself a nanny now so I can have it all the time...Definitely a true delight with a chunk of Greek bread too!I'm just a true cheese fiend for most kinds anyway!

[@crazygoatlady4287]

Oh so excited I am making some feta tomorrow from my goats' milk. Your recipes are amazing and so far I can make most of your recipes with the goats milk with great success. Just really excited that this is another recipe using goats milk. Thanks

[@nbakalis15]

Hello, I am a Greek and have been eating feta cheese for over sixty years. I reason why your feta cheese goes slimy is that you are touching it with your hands. Never touch feta cheese with your hand until the very end when you actually are eating it. Then it will not get slimy.

[@GavinWebber]

Really??????

[@2wheelman]

what your greek way of making feta cheese please?

[@jeffclark5268]

If his hands are clean will make no difference. It’s the acidity of the brine.

[@cyber-gonk5281]

Been enjoying your videos for a while now, and this video has very fun editing!

[@thief9001]

I really loved the new editing thing you did. pausing the video and throwing in some new information as you're adding the thing to say how you can mix things up! I've seen a lot of cooking youtube and craft youtube and I don't think I've seen this done anywhere else. I like it! 👍

[@arisspilios7091]

I'm Greek and i approve your video ! Also i love Feta cheese ! Cheers!!

[@lechatbotte.]

I love this Video. Your new pop in and voice overs are great fun!!! Keep them coming.

[@GavinWebber]

+lechatboote thanks. It was good fun to make.

[@martijnblokzijl1350]

Love it Gavin! Placing an order at your website soon. Keep up the good work

[@1bazz974]

Once the feta has come up to flavour in the brine it can also be stored by wrapping it in wax paper and then vacuum pack. This will extend the shelf life and consistency.

[@411chook]

I found an interesting trick for storing Feta in a German forum: 1 litre brine made from 1/3 boiled (goats) milk + 2/3 boiled water + 75g salt; stir in 125g natural yogurt (live cultures!) when the brine has cooled to body temp. The chap who posted this uses this brine for 6 months or more to store a succession of feta cheeses. He says the older the brine and the longer the feta is stored in it the tastier it becomes. He uses a plastic box, I use a large glass preserving jar with rubber seal. So far, so good. Dropped in my freshly made feta (still a bit rubbery; only 'hand-salted') 4 days ago and last night it had already greatly improved in texture. With the yogurt addition (> lactic acid) to the brine I think it gets around the pH issue for long-term storage you mention in the video.

[@n.rlanos1093]

Oh, I also love that you're an Aussie :) I love seeing us on the youtubes.

[@enriqueclavijo8332]

As ever very interesting and useful video. Thanks from Spain

[@itsyoboyskinnypenis7898]

Great video as always Gavin, Keep it coming.

[@GavinWebber]

Cheers!

[@arnie210]

that edit two and a half minutes in was awesome

[@imeldapearson1312]

Great video clear and consise no waffle recipe and method excellent.10/10

[@stolas2393]

you scared the crap outta me at 2:12.... jeezzzzss

[@GavinWebber]

Got ya!

[@lularrz]

Omg I've just found your videos! I subscribed almost immediately! I really want to try to make halloumi and mozzarella, when I get some free time I'll give it a go using your videos! X

[@toskinnytobefat2]

Feta is my fav so thank you so much for making it :)

[@Frank5921]

AWESOME video! will have to try.

[@n.rlanos1093]

Gavin, this is wonderful! Thank you. I just made some Goat's milk fetta following Mad Millie instruction booklet. But it didnt turn out as nicely as I had hoped. I googled for some reason why the cheese was so soft and SO salty and this video was one of the suggestions. There is a whole lot in your video that werent in the instructions and your process was different. I am going to follow this video step by step and see if things work out differently!

[@ElSantiagoBonilla]

love the green screen!

[@marykandis959]

With all that whey you should have been making some Mizithra (μυζήθρα)! When my family makes our feta we always reserve some milk to mix with the whey to make it. Its so salty and delicious.

[@nono-on6kg]

AHHH this looks so good

[@WV591]

I'm sure in Australia you have goat milk on every corner here in texas they don't even have goat pictures.

[@deankinsey4264]

Gavin im opening up a levantine restaurant in Manchester, England and coming across your channel is probably the best thing that's ever happened to me. If you come to England you have a free meal on me.

[@GavinWebber]

Cheers Dean, I'll take you up on that one day 😃

[@ash-8709]

Hey Dean, where in Manchester is it going to be?

[@deankinsey4264]

Ash - northern quarter mate

[@ash-8709]

Nice I live 10 min from NQ, I’ll come over to try it out once ur open

[@aroccattio]

YAAAAAAAAASSSSSSSSSSSSS Feta!!!!!!!!!!

[@albedo6300]

I've made feta from raw goats milk (from my friend farmer), not using culture. Instead I allowed wild fermentation, it's great. Great recipe! Thank You for all Your movies. Greatings from Poland.

[@GavinWebber]

Well done, and you're most welcome!

[@StRain-zx2vo]

I learned a neat trick on pressing the curds.use third mold that's empty on top. Then Flip the molds over and put weight on the flat top of the original half full mold. Much more stability and drains well, plus can easily increase the weight if need to.

[@mohameddada2580]

that's beautiful. need to ask some questions later.

[@barber0611]

good job!....great vid

[@marcosfuenmayorboscan]

Excelente. Gracias.

[@chefleigh2973]

Hi there from South Africa!! Love your videos, just wanted to ask what is the affect from putting the cheese in two moulds and then joining them?

[@jdrains16]

Great video. Perhaps a Mizithra next?

[@TheDarkSoulOfASinner]

Love your videos! Could you try brie or Brunost(Browncheese, traditional Norwegian cheese)?

[@iRTehSecks]

Please make a video about the ways you use the whey you save, I'm so curious!

[@rondail9757]

Would love to order the kit for this. Any idea when you will have more?

[@MajorDumperoo]

Delightful!

[@OleensEmbroidery]

I think I'm ready. I have watched this video twice, have all the ingredients and equipment except the cheese baskets. Hopefully I can find some strawberries or tomatoes in a basket I can McGuiver.

[@jeffbutler5255]

One day that phone is going into the pot if it hasn't already!

[@GavinWebber]

Probably. It will be funny.

[@YbsenAK]

"Mm, thanks, Gavin" :DDD

[@ChillakoC92]

Quite remarkable skills Gavin, kudos to you. On your next attempt if you cannot get an access on sheep's milk, a useful hack would be to use some thick cream to make up for the fat necessary to have a beautiful feta! Remembering my grandma doing it, you can heat up the milk up to 40°- 45° C without having any problem, I need to mention.

[@kwilliams6267]

I just talked to my cousin...i'm in the middle of making feta right now she said she remembered her mom heating goats milk to just before it was hot to the touch.. I'll experiment later....on adding cream to cow's milk I was wondering if cream could be added....so thanks for the tip :)

[@ChillakoC92]

@@kwilliams6267 Most welcome! These were exactly the words my grandma used as well. Keep in mind that a typical well made feta cheese, once mature must have a crumbly/brittle texture, rather than a creamy and smooth one. Best of luck ☘

[@hicoteo]

This is fantastic! We can make this at our 30c room temp. Any advice when using raw goat milk?

[@StRain-zx2vo]

I use dried goat milk mixed into whole cow milk. The dried is ultra pasturized but mixed in regular pasturized cows milk works really well making creamy feta.

[@gianniskavouklis9754]

Hey mate good job! This cheese is amazing with Greek salad or mermizeli!!!!

[@suecollins3246]

What is mermizeli?

[@ChillakoC92]

@@suecollins3246 It's a sort of a Greek bruscetta, usually eaten in summer and you might likely come across it as Dakos. Soak a barley rusk, grate a fresh tomato on top, crumble some feta, unpitted olives, capers, onion cubes and drizzle with oregano and olive oil. Anything else next to it just fables!

[@13Steppen]

Nice try, it looks good. Maybe you would like to try the 70% sheep's milk and 30% goat's milk recipe and see if you like it better. That is how it is usually done in Greece.

[@marcosfuenmayorboscan]

Gavin, si tiene otras formulas de hacer quesos frescos, le agradezco mucho. Saludos, Marcos.

[@rainskitchenandgarden]

How often do you flip the Feta during the 3-4 days?

[@machineheada]

Dear Gavin, first of all thank you very much for your videos, time and support. About this feta cheese if i am going to use %70 of cows milk + %30 of ewe or goats milk. Do i still need to add lipase ? İf yes is it okay to add 1/8 tea spoon of lipase for 3 litre cow + 1 litre of goat or ewe milk.

[@PatriciaGauci]

Hi Gavin! Thanks for this excellent video. I've made this cheese twice now with great success. My question for you is: Where can I get one of those cool little plastic disks you use to keep the cheese submerged in your brining bowl? I cannot find it for purchase on the Little Green Workshop website. Looking forward to more!

[@GavinWebber]

I found it at the back of my Tupperware cupboard. I haven't seen one since, but the big red plastic container is made by Decor and is a microwave rice steamer.

[@alexandergunshooter964]

You could find one from your local hardware close to you.

[@vasobg12]

Can the whey be used for brine solution?

[@the365garden]

what cutter is that your using to make the horizontal cuts? The wood framed cutter.

[@vasobg12]

Hi, thanks for sharing this good cheese recipe. I made it several times and everybody just love it. I have a question. How much salt I have to add when I am going to reuse the brine?

[@GavinWebber]

About 2-3 tablespoons to replenish the brine

[@rubixmaster5567]

hahahaha I love the greenscreen!

[@GavinWebber]

+rubixmaster5567 First time, nailed it.

[@samwheale]

my favorite part to watch is when you cut the curds and they separate from the whey, whats your favorite part of the process , besides the taste test

[@husnachannelsayed7912]

nice

[@damirasmanalieva2127]

Dear Cavin, your video is very helpful. Thank you so much. Can I use instead yogurt instead of starter? D. S.

[@LeesaDeAndrea]

Yummy, yummy, yummy!

[@gagikmelkumyan7679]

How mach solid CaCl2 You using for 1G goat milk and 2l Brine?

[@doreenglendinning6551]

Wow that is some cheesy videos you have going,I mean that in a good way I can't wait to try some for myself.Thank you for all the information,and I love love love your accent.💌

[@GavinWebber]

+Doreen Glendinning the is all mine

[@GavinWebber]

+Gavin Webber pleasure*

[@Victory_n_Jesus]

Do you still need a culture if you are starting with raw milk?

[@crazygoatlady4287]

Thank you so much for this recipe! I have so much goat milk now that our goats are milking again, that I am trying more and more things with it. Question...I know that I do not need calcium chloride for unpasteurized milk, but will I still need it for the brine?

[@johnshoosmith]

The 10 % bine solution is in the e-book with vinegar and calcium chloride included. Is that the solution we use? ( I don't see it described in the video here.) Thanks Gavin!

[@marcosfuenmayorboscan]

Ya lo hice Gavin. Estoy interesado en la elaboración de queso amarillo: economico, sabroso, poco tiempo de maduración y buena textura para rebanar, es decir, un buen queso holandes. Gracias. Saludos, Marcos.

[@grimmnight]

Hey Gavin, I tried following this recipe except that I used a Mesophilic Aroma Type B culture instead. However, the end product was quite rubbery, and the outside was quite slimy as well as being very salty. I'm not sure where I went wrong, is there any elements of the recipe that I should probably re check before my next attempt?

[@cyndidaves5313]

Hi, when you were making the 10% brine, what was in the 1st bottle? You added 2T of the content. Thanks

[@ginabisaillon2894]

Which of all the fetas that you made turned out to be the creamiest? That's what I'm looking for.

[@GavinWebber]

The cows milk version

[@molerocheese]

Leaving the milk after adding the rennet ferment for 6 hours , take down the ph to the desired level , Mr Webber why the whey have a gelatinous aspect after all this time ? Thanks.

[@yahyasarfaraz1231]

Thank you for making cheese I’m asking which store to add the ingredients added to the cheese is calcium …chloride

[@tsorman]

Hi Gavin. Great video and very informative! I want to make some Feta but where I live is close to impossible to get fresh sheeps or goats milk. Was wondering if I can do it with powdered milk. Are there any tweeks nesessary I should do to it before I start the cheesemaking? Thanks a lot in advance.

[@StRain-zx2vo]

MildlyIrritatedScotsman hi. I use dried goats milk mixed with pasturized cow milk. Works great and good flavor. The dried is ultra pasturized but with regular pasturized cow milk it works fine.

[@dinomahic4299]

Hi Gavin, I am wondering which strain of mesophilic culture are you using in this video?

[@lynniejenkins2079]

It's a query Gavin. I've just tried to make this and it is not forming curds, but rather a loose yoghurty-type coagulation, after one hour standing following adding Calcium Chloride and a tablet of rennet (both added in non-chlorinated water). What should I do? At the moment, I'm just waiting a bit longer to see if it will form curds ... do you have any advice, please?

[@RichardsonProjects]

Hi Gavin, where did you get your curd cutter from please?

[@dwaynekoblitz6032]

How about the top five things a beginner cheese maker should do?

[@GavinWebber]

Good idea for a video, thanks!

[@Tonia.lynn2411]

Ur amazing! Love ur teachings 💕

[@carolavant3778]

I've been making feta with whole cows milk and having good results, but really want to try it with goats milk. Finding a good source at a reasonable price here in Central Florida has been challenging.

[@thisculturedlife2220]

There's a group called Goats, Goats, Goats and Shit (sorry, that's its name) on FB and many of them are in Florida. You might find someone to sell you some goats' milk there. I have 4 milky girls, so get all I need for feta and chevre, but I'm in MA so to far away to help you out. Sorry.

[@kristys7172]

Where did you get your brining bowl?

[@Swi55Milk]

o.o first? the responsibility

[@Ely_507]

I do not know why you are the only one who shows the final texture of Feta cheese, if Feta Cheese is not brittle, it is not Feta, it is a regular cheese. Thanks for the technical aspects

[@GrandmaGingersFarm]

Hi Gavin, would it be possible to cut this recipe in half or even fourth? We have 4 lil nigi dwarf goats and only one in milk right now, so you can probably imagine it will take a while to get a gallon at once. would be better if i could use a smaller amount.

[@GavinWebber]

Yes, you can halve or quarter the recipe ingredients. All the timings and temps remain the same.

[@Woodburyfamilyfarm]

I just started milking my goat and get about 3L per day! Can't wait to fill the fridge with feta! What else would you make if you had excess goat milk?

[@GavinWebber]

Chevre

[@thomaspetersen6495]

Hi Gavin. Great video, maybe I should try Feta next. By the Way, my Cheddar #1 is great, we eat it every Day. Can't wait to try the butter käse.

[@GavinWebber]

Well done on your Cheddar Thomas! The Butterkase is amazing and I've been getting some great reports from other curd nerds who have made it from my recipe as well.

[@that_one_tulip]

while we are stirring the curds for 20 minuts, is the heat off or on ?

[@GavinWebber]

As necessary to maintain the target temperature

[@Femme_Elf]

Are you going to try this with sheep milk if you can get it?

[@EarlLedden]

Very basic question; is a 10% percent brine solution made of 1dry ounce of salt and 9 ounces of water per 10 ounce solution? Does it make any difference what temperature either of the ingredients are?

[@GavinWebber]

Use this table here; www.littlegreencheese.com/2017/10/why-salting-cheese-essential.html Brining is optimal at 13C

[@EarlLedden]

Thank you! Is 13C the best storage temperature, better than refrigerator temperature?

[@nadiamlynarik6547]

Hi Gavin, great video. I've been following your recipe but my milk doesn't set even after 2 hours. I'm using exactly the same milk- I live in Sydney- and the same ingredients from Mad Millie. Not sure what I'm doing wrong. Can you please help?

[@GavinWebber]

Not sure, they may ultra-pasteurise it?

[@nadiamlynarik6547]

But you used the same milk and the result looked fantastic!!! I really hope I get it right next time. Thanks anyway for your time and for getting back to me.

[@gabsmoscow]

Hey Gavin, if it's a 10% brine solution, why do you use 250gr of salt?

[@elizabethdarbyshire3186]

Can you add salt to the curds prior to placing in the moulds and store the feta in olive oil instead?

[@GavinWebber]

Try this recipe. kzbin.info/www/bejne/bWPQdaWwmNhrbqc

[@iai.a7350]

Hi can we store feta in whey for longer period and if we can how acidic should be the whey and what percentage of salt we can use

[@thisculturedlife2220]

I store mine in whey with a 7-10% brine but raise the acidity of the whey by letting it ferment along with the cheese, at room temp without salt, until it is time to put the cheese in the brine.

[@oooooooooohnoooooooo6084]

You drink the whey? What does it taste like? Cheese or milk?

[@GavinWebber]

It's unusual, but nice.

[@Rotholtz]

Hey Gavin, would you try making tofu? I'm vegetarian, and it's something I've always wanted to make, but always shied away from! Cheers!

[@JenniSheppard]

Hey Gavin! I used Ricki Carroll's recipe for feta, then used your method here the brining it... But my feta tastes of vinegar now! I used white wine vinegar, rather than white vinegar as that's all I had, but I only used the amount you said and I did the rest of the brine exactly as you direct... Has this happened to anyone else?

[@user-cr5nh4mv5j]

Distilled vinegar and wine vinegar are entirely different. I don't really know the science of why they taste different, what distilled vinegar is wine vinegar that's evaporated through the distillation process and then diluted to about 5% with water so you don't liquify your salad like if you use the concentrated stuff.

[@JenniSheppard]

Σπυρίδων Δούκας Thanks! I ended up rinsing off the blocks of feta. A day later they tasted much better. I've learned my lesson and bought some proper white vinegar now!

[@oldfartsadventure]

Made this today and worried that I may have over pressed the cheese on the cheese press. I think it called for 2-4 pounds for 4 hours and I probably tripled that. Can I do something to fix this? The cheese is currently in the brine.

[@alicearaujo3196]

Olá, por favor coloque legenda em português