How to make Feta Cheese - Part 1

[kktaha]

hi love if you dont mind write down for me all you added and where can i buy please thank you

[bluoz62]

Do you refridgerate between working or just leave it on the bench? I live in the tropics and would feel very weird leaving food out for a number of hours. Peace

[420pinkk]

what size did you buy your INGREDIENTS in?

[TheChefcoco]

i would like to know if it's absoloutely necesary using calcium chloride ? If i don't use this ingredient, would it still coagulate ?

by the way great tutorial video !

[HowToWithKeila]

@TheChefcoco It depends: are you using raw milk or store pasteurized milk? The Calcium chloride adds flavor to store bought milk. You don't need for the raw milk.

[loleini1213707]

Can you tell us how to make cheddar cheese?

[LuiNJae]

Love the video, but i can't find the ingredients list.

[HowToWithKeila]

@LuiNJae

INGREDIENTS:

1 gallon of whole milk - Pasteurized NOT ultra pasteurized

Warm milk to 80 degrees

2 teaspoon of salt

½ teaspoon 30% calcium chloride solution dissolved in 2 Tablespoon of water

1/8 teaspoon mild lipase powder dissolved in 2 Tablespoon of water

1/8 teaspoon Mesophilic A culture

30 drops of vegetable rennet dissolved into 1/4 cup of water

I buy my ingredients at Leeners.com

[katharma1975]

Greek feta - a delicious salty cheese made from sheep or goat milk, or a combination of the two.This is not feta...good try but.....this is white cheese!!!

[bagcoupons]

Do I have to KEEP the milk at 80 degrees for the whole process? Or just until I add the first ingredients?

[jvdw80]

FYI: Calcium chloride is also used in non-pasteurised milk when making cheese. It's not for the flavour, as yopu say, but for aiding with the coagulation of the proteins.

[cookhealthy4u]

I noticed that the 30% calcium chloride solution helps solidify curds when using "store bought" milk and that the mild lipase powder is an enzyme found in raw milk. If I am using raw goat milk, do I need to bother with either of these ingredients? Or may I omit them and still be fine? Thank you for this great video!

[keilabee1]

@cookhealthy4u You are so lucky! raw goat milk? you don't need calcium chloride or lipase. It will be perfect, the way it is suppose to be :)

[CTRS100]

80 degrees fahrenheit is cooler than my room temperature! I live in tropical climate which is constantly 88 degree fahrenheit, can your method still work?

[HowToWithKeila]

@CTRS100 Hi there, the highest temperature I tried was 84 degrees. I think as long as you add all the enzymes and the culture when the milk is at 80 to 84 degrees, you will be OK. Let me know. Keila

[Watterpolo]

@HowToWithKeila

[Salahuddin2009a]

@CTRS100

RE: I live in tropical climate which is constantly 88 degree fahrenheit ...

Cool the milk by adding a couple of Ice cubes!

Any other excuse?

[billynightmare]

@CTRS100 make it at night when its cooler

[UFOENGINE]

@CTRS100 the proper and exact temparture for the lactic acid to respond and give the best ripening is 86F. So, go ahead.

[anantparmar1]

@CTRS100 You might want to try cooling the milk off initially to a temperature below 80, and as you heat it, bring it to a temperature between 80-84 degrees. Once you reach that temperature, remove it from your stove/range, and continue with the rest of the recipe. I think this should work.

[BOROZ28]

Hey Keila can i use unpasteurized milk, I can get this type of milk for next to nothing. I am not worried about the bacterias and else...

[HowToWithKeila]

@BOROZ28 You are sooo lucky! Your cheese will taste amazing.

[lmno456]

@BOROZ28 You can pasterize the milk yourself. Just search the Internet for "How to pasteurize milk at home". Although many people will, I would never drink unpasteurized milk or eat anything from raw milk that hasn't been cooked. Once you pasteurize the milk, let it cool to the temperature that Keila indicates (I believe 80 degrees).

[JumbaFan]

I really want to make this! Unfortunately, I don't think the family would have the patience to work around draining cheese...but with luck, I can talk them into it. Very informative!

[HowToWithKeila]

@JumbaFan Hi Jumba, You can start making the cheese around 10 in the morning and do the draining overnight when everybody is sleeping. Hope it works, Keila

[NewsPulse]

Too many chemicals are being used!

I guess you must own a pharmacy. lol :-)

[HowToWithKeila]

@NewsPulse NO chemicals: just natural enzymes and culture (bacteria) like in any yogurt.

[NewsPulse]

@HowToWithKeila

O.K, actually I don't know anything about what are enzymes and bacteria are, so I call everything chemicals :-)

I think it's time for me to learn these things..lol

[enlajugada]

where is your ingredient list? can you re-post it or let me know how to find it?...what is the powder that you add at minute 2:04?

thanks.

[enlajugada]

how about non homogenized milk but still pasteurized?

[phastermonkey]

You are so cute! Heard you today on Leo LaPorte & had to check it out.

Thank God for Feta Cheese, huh!

[JanaHri]

Just a suggestion Keila call it "Feta-like" or call it Bulgarian cheese. Many countries make this cheese and even if it is not called Feta it is the same thing.

[HowToWithKeila]

@JanaHri Great suggestion Jana, Thanks for your comment

[sadine68p]

sorry, but this is not feta, not even a simple white cheese. To make feta you have to use goat & sheep milk and culture. Nothing else. The whole process in this video is wrong - the amount of culture, the extra ingredients, the milk's temperature - but if you like the result...what can we say? Just give it another name please. Regards from Greece

[saad31]

@sadine68p - Why dont u upload a real feta recipe right from the greece

[sadine68p]

@saad31 I will, as far as I find something on web. I make only white cheese from fresh goat milk, because we have only goats not sheeps in our little farm. If you can find goat milk, give it a try, using only culture. I'm sure you wont be disappointed. Have a good day :)

[myfatproductions]

@sadine68p what r u bitching.. its just food

i always make my own feta i think its better then the feta i had on my vacations in greece..

never again greece

let them get back on ther feet first

without money from the netherlands!

[Edge9404]

@myfatproductions Obviously never ate good Greek feta cheese.

[sadine68p]

@myfatproductions how silly you are to speak like that... if you like your cheese more than feta, why you don't give it a new name? As for Greece, don't worry for people here, we don't need any money from.... the netherlands ( hahaha, where did you hear this? ), open your eyes & worry for your own country's people, you're in the same credit-rating agencies black list as Greece.

[myfatproductions]

@sadine68p dude holland gives 50 billion to greece.. and my country we can be in debt but we keep our heads up!

[sadine68p]

@myfatproductions today an all-time record 47,113,000 Americans are on food stamps. I really hope you keep your heads up, because soon another great depression will begin. This is not about Greece or America, it's global. So, stop these comments, open your eyes and plan now for the economic collapse. You’re not watching a film.

[shinniemay59]

Hi Keila, I cant find the directions and ingredents. I looked here on the page and your sight. Can you help me or maybe email me them, thank you, Nannette

[yiottis]

This not feta cheese.

Feta cheese is only Greek and must have only milk from goats or sheep.

You made a simple white cheese.

[yiottis]

Feta cheese must have milk from goats and sheep and it is a Greek recipe.

[kallimsp]

@yiottis 100% sheeps milk or up to 30% goats milk, more sheeps milk makes it softer. On many islands including Crete they make white cheese from mostly goats milk, but this is not feta. Nor can you make feta from cows milk (you can approach it by adding some heavy cream)?

Concerning making it only the milk, salt, rennet and the whey for preservation.

Conserning the Netherlands, I had high regards for the average Dutch, but like everywhere else you do find, it seems, alot of idiots.

[rauber70]

Muito gostoso!!! você é brasileira?

[HowToWithKeila]

@rauber70 Que bom que voce gostou! Sim eu sou brasileira mas moro em Chicago nos ultimos 20 anos :)

[juhaty]

How about using raw milk?

[HowToWithKeila]

@juhaty Hi Juhaty:

Raw milk makes the best chesses for sure, the flavor is amazing. The problem is, I cannot recommend because raw milk is illegal in some states. If you have access to some, you don't need to use the calcium cloride. Good luck :)

[ekaterine37]

Hi Keila ,can you tell me were did you bay calcium chloride and lipase powder and Mesophilic culture . love cheese from cow milk .thank you.

[HowToWithKeila]

@ekaterine37 Hi ekaterine I buy all my ingredients at Leeners.com. Their website is not the best. If you need help finding some products just call their costumer service. They are very helpful over the phone. Let me know if you need any other info. Good luck, Keila

[krystalian]

Hey Keila. I dont want to disappoint you but feta cheese is traditionally made with goat milk not with cow milk. This is not feta cheese for sure. It's just white cheese. But ok still seems delicious.

[kallimsp]

@krystalian at least 70% till 100% sheeps milk and not goats milk!

[Flacoyo58]

80 Farenheit? or ...

and all this time the mild has to be in hot?

Is that a table or the stove?

[HowToWithKeila]

@Flacoyo58 Hi there, Yes, 80 to 82 degrees Fahrenheit. When it reaches the right temperature, remove the pot from the stove. I work on my kitchen table.

Let me know if you have any more questions :)

Keila

[916pm]

volume needs to be higher.

[HowToWithKeila]

INGREDIENTS:

1 gallon of whole milk - Pasteurized NOT ultra pasteurized

Warm milk to 80 degrees

2 teaspoon of salt

½ teaspoon 30% calcium chloride solution dissolved in 2 Tablespoon of water

1/8 teaspoon mild lipase powder dissolved in 2 Tablespoon of water

1/8 teaspoon Mesophilic A culture

30 drops of vegetable rennet dissolved into 1/4 cup of water

I buy my ingredients at Leeners.com