Greek feta can be kept 4 to like 12 months in cold brine at 39 degrees. The longer its kept the more traditional tastjng.

I used your recipe yesterday and added my salt to the brine today. You are soooo right. The cheese has the best texture. It’s not slimy at all and I took a taste test this evening and is already on its way to being a fabulous cheese. Thank you. This will be my go to feta recipe from now on

I’ve tried several recipes for feta now and this is the first one to turn out how I actually like it. Wish I had come here the first time. Thank you for sharing your tried and true recipes as always.

Finally. Someone who is not Greek and knows that the right feta is made with goat's milk and not cow's milk. You did a very good job.

I just found your channel and they are most informative. We are going to ad some livestock on our place in a couple of months and dairy goats are going to be an integral part. Thanks for the info. Really appreciate it

I tried it and it came out great. Thanks for the video.

I really enjoy your cheese making videos, just subscribed...thank you for sharing your knowledge!

@HammockHavenFarm

6 жыл бұрын

I'm glad you found us! Thanks for watching.

I absolutely love your videos. Being new to cheesemaking, your videos add a comfort level when starting out. Have you considered making a Cheese Recipe book?

Hi, i have decided to come back here to tell you that: Your brine recipe works! Previously i use other feta recipes, it become slimey and taste weird so i discard right away. Yours turn out great. Thank you!

I'm very new to this and watch a lot of channels, read the comments and yes seems like I found the right channel now,I immediately subscribed.

Your cheese-making videos are fantastic!

Super video! I applauded for $2.00 👏

@HammockChase

3 жыл бұрын

Thanks for the chat! We really appreciate it!

Thanks so much! This is one recipe I've been considering.

@HammockHavenFarm

7 жыл бұрын

Laura Finigan it is a good beginner recipe.

Very informative always good to learn a new way of making something. Thank you.

I love your videos! Please post links where you get all your supplies. It would be super helpful. 😁🙏🏻

your channel will grow very informative

@HammockHavenFarm

6 жыл бұрын

Thank you for watching!

Hi, many thanks for sharing. I will give this a go as I sometimes have my feta go slimy.

@zeenasworld

3 жыл бұрын

Charlie did it work for you?

@pcharliep61

3 жыл бұрын

Hi, it worked good. I only have access to Pasteurized Homogenized full cream cow's milk and I used a 165mm basket and then lightly pressed it in my cheese press. The brining at the end is the key. It came out with good flavour and a very good structure.

BRILLIANT!!! Thank you for taking the time to make this video. You make a wonderful instructor. Have you even considered doing community education with these little classes? I used to do community ed classes but, they were for first aid and CPR. That was years ago tho but, they actually made me some really good money. Of course time is a critical asset, which I can tell by the feed you are in short supply of. Anyways great tutorial! :D

Have you tried the “horizontal curd cutter” tool? It is very useful. I used to make cheese, but now I am taking a break and gardening. Thank you for sharing your good work making cheeses.

Ur my absolute favorite person to watch for cheese making! U should do videos on flavored cheese 💕 🧀

@HammockHavenFarm

6 жыл бұрын

tonia castro thank you!!! I have not done many flavored cheeses. Call me a purist lol. What did you have in mind?

@Tonia.lynn2411

6 жыл бұрын

HammockHavenFarm 😊I bought standing stone farms their “compleat” cheese making kit. With their blended herbs an spices to make specialty flavored cheese but no one on KZread I swear don’t make any from complete scratch I wanna try SPICY ITALIAN SUN-DRIED TOMATO HERBS & SPICES but I’m trying to figure out what cheese to make it with ....or help videos to have A rough idea on when the herbs should be added.....

@HammockHavenFarm

6 жыл бұрын

I actually have a packet of that I have been meaning to try. I would follow the chevre recipe. Mold the cheese after it's drained. If you don't have molds to drain the chevre in, you can roll it between wax paper or plastic wrap to make a log shape. Then roll that chevre log in the herbs so they stick to the outside.

@Tonia.lynn2411

6 жыл бұрын

HammockHavenFarm u should do a video 💕😊

Love your videos! Thank you! Do you save your whey?

Love your videos. Question: the recipe says to add the calcium chloride to the cheese. You added it with the first brine. Did you not add any calcium chloride with the cheese before draining? I have had goats for 20 years and had too many failures with feta and gave up. I am anxious to try your process.

Hey Kristen, wanted to let you know how much we really appreciate your vids. We only have 5 nigis, but its plenty for us (retired couple), so hubby was wondering if it's acceptable to freeze feta for a longer shelf life? We love it, but usually can't use it very fast and end up sharing with "everbody and they uncle", as granny use to say. Hahahaha

@HammockHavenFarm

5 жыл бұрын

Hey Ginger, I apologize for the delay in my reply. It seems I am not getting notified of all new comments. I'll do better about checking all the videos from time to time. Yes, you can freeze it. It may change the texture a bit when you thaw, but it's still tasty! Feta and zucchini's eh? I swear my neighbors start hiding from me when the zucchini is coming in fast and furiously. Thanks for watching.

Amazingly done! great work....Question. do you an idea how to do Feta Danish style? also if you can share from where we can buy the ingredients...pls

Thank you for your videos and recipes. Where did you learn to make cheese? Is there any book you could recommend, please?

Nise.

Hey there, it's been a while since making feta and I didn't put calcium chloride in before separating the curds. the "get culture" recipe seems to indicate that it is added with water with the rennet and lipase. was i supposed to? last time i didn't either and the cheese came out rock hard.. hockey pucks and tasteless. So, is calcium chloride JUST for the brine? thanks, Kristen! I hope all is well.

Pretty lady Does your brine solution works for all type of cheese Thanks 🙏

Hi! This was such a great video! It’s got me super excited to make my own when I move on my own property next year. Quick question, can you use cows milk - like fresh from the utter and not bottled? Sorry if it’s a silly question! Very new to this haha

@HammockHavenFarm

3 жыл бұрын

Yes you can! Just make sure the cream is stirred in.

at the beginning how do you keep it at the 86 degrees? Is the burner on or will it just hold its temp?

Hi i just came across your channel for the first time, it must be the feta and goats milk yummm. I also noticed that u using dry cacl am i correct? If so could share with me how do you use it when the recipe calls for lets say one tsp calcium chloride solution instead.

@HammockHavenFarm

6 жыл бұрын

Shay moneym101 I am not sure how the concentration would translate to the liquid Ca. I really only use it in the brine on feta. About 1/2t or so dissolved in 1/4c of water.

I just took a workshop and we were told to leave out feta out to "dry" for 2-3 days before putting it into brine or oil to preserve.

@HammockHavenFarm

5 жыл бұрын

That works too. I just prefer a moist, soft, feta.

It's amazing that 4 gallons only makes a small amount of FETA comparatively to the 4 gallons of milk used. But well worth the effort. I just watched the FETA video by... and she shows the process using Store bought milk..and adds the calcium chloride at the beginning of the process. I can see however, that your process at the end by soaking in just water/calcium chloride for the first 12 hours.. might be a good step..to avoid that "slime", then do the brine soak as a last step.

@HammockHavenFarm

5 жыл бұрын

I usually figure just under a pound of cheese per gallon of milk. All that whey makes for happy pigs though. Feta brine is the only thing I use Ca chloride in. My raw milk sets a really good curd.

@forageforage3520

5 жыл бұрын

I'm gonna give this a try. FETA in the store is crazy expensive, at about $4.00 for just 5 ounces. If adding say sun dried tomatoes & basil what is the best point to add it in at?

@HammockHavenFarm

5 жыл бұрын

Forage Forage I would mix it into the curd before you put it into the molds. Make sure you heat the tomatoes and basil to kill any enzymes before adding it to the cheese.

@forageforage3520

5 жыл бұрын

Thanks so much!

Hi am Irfana Love Your cheese making video Thanks I need your help Can you tell me please Where did you get your small basket ❤️

♥️

This may be a silly question - Does one use a goat rennet for goat milk?

@HammockHavenFarm

6 жыл бұрын

I use calf rennet. I don't know where I'd find goat rennet. Same enzymes. :)

@traceyosterlind14

6 жыл бұрын

Thank you. I want to have dairy goats and your videos are very instructional. I am watching them all.

@HammockHavenFarm

6 жыл бұрын

Tracey Osterlind thanks for watching! We will get some more videos done when life settles down a little bit. We are working on some projects around the house that are taking a lot of time!

@stygas

4 жыл бұрын

Any rennet.

Great video wondering where you get your molds?

@HammockHavenFarm

4 жыл бұрын

cheesemaking.com is a store we have used many times to get some of our equipment, including our cheese molds.

Good video. I love feta but haven't made any before. Isn't lipase already in raw milk? Just curious if it isn't necessary to use. I was looking at how to preserve my own rennet from dehydrated the fourth stomach of a lamb. I've just been researching how I could sustain my own operation completely without ordering products. Not that they are expensive but I just like to know that I could if I had to. You know what I mean? I don't like the idea of slaughtering a baby that hasn't been weaned off of milk yet in order to get the rennet but sometimes culling is necessary anyway if there is too many males and one stomach dried can last for years salted and stored in a glass jar. I'm kind of excited how much easier it is than I thought to make traditional cheeeses without amazon lol

@HammockHavenFarm

5 жыл бұрын

SAMIS666 it is, but adding more will give it a more pungent feta flavor. I’m with you on slaughtering the kids and lambs. They are just too cute! I wonder how long you can leave them on milk to still get the enzymes but also a good amount of meat. Probably better off using a meat breed for that.

@HammockHavenFarm

5 жыл бұрын

If you try your homemade rennet, let me know how it works. I always like to know odd survival skills. As long as the internet is working, it’s only about $6 for 2oz. I’ll live. Thanks for watching!

@MrMcGillicuddy

5 жыл бұрын

Southdowns can be fed milk for 4 months without grass and get to almost full weight or at least 75 to 100 pounds which would be worth it. They grow SUPER fast since the milk fat is like 7-8% and protein is 10%. Not a lot of milk but ultra rich. Anyway I like the clarity of your videos and you don't get overly fancy with your jargon so it's easy to get the gist of the topic. Thanks :)

@MrMcGillicuddy

5 жыл бұрын

Yeah I'm not doing it anytime soon because won't have enough animals to cull and like you said it's really cheap. Another reason doing it the old fashion way intrigued me is that it's enzymes from animals living on the same land/terroir. I've noticed that I have much better tasting sauerkraut when I grow the cabbage myself and wild ferment. It just works better and tastes better plus the spectrum of probiotics is more diverse. I know a lot of the most famous old world peasant style cheeses relied on the bacteria/compounds in the forage along with the rennet from the offspring of the same line of ewes which would be specifically designed to properly break down the milk of that species of sheep. Doesn't seem like it makes a difference in the macro but when you look at the nuance I bet you could produce some really unique cheeses that taste like your land. It could be named after you even. You could create a law and people could get arrested for pretending to make your cheese LOL That would be cool. I'ld like to be able to say that haha Ok now I'm just dreaming haha Anyway like your channel keep it up cheers

What is the most significant diff between using Veg Rennet and Animal Rennet for FETA? Is it flavor, texture, both?

@HammockHavenFarm

5 жыл бұрын

Forage Forage I just don’t believe in “vegetable” rennet. It’s a misleading name. It’s actually algae that has been genetically modified to produce the enzymes found naturally in a young ruminant’s fourth stomach. I prefer to use the more traditional animal rennet.

@forageforage3520

5 жыл бұрын

OK..I'll order the animal type - liquid. Thanks again

❤ I MAKE 7 different kind of CHEESE at home for my family. I LOVE the little baskets you have where did you bought them from please, Thank you. MAY THE LORD JESUS CHRIST BLESS YOU AND BLESS YOUR FAMILY TOO AMEN.

@HammockHavenFarm

6 жыл бұрын

Nasa Malik thank you for watching and for the prayer! These are “disposable” ricotta baskets. I wash and reuse them though because they make the cutest feta. www.cheesemaking.com/shop/cheese-making-mold-ricotta-12.html God bless and happy cheesemaking!

Where can I find the full recipe so I know what to buy and how to make it?

How do you store them and how long do they store?

How can you store feta for long term?

How long can you keep the feta in your fridge? Also, how long do you personally let it sit in the brine before eating it?

@HammockHavenFarm

5 жыл бұрын

It's usually good a few months in the fridge. It will start to get more pungent over time.

@HammockHavenFarm

5 жыл бұрын

I usually brine it a week or so before eating it.

Did you refrigerate the feta after the first overnight?

@HammockHavenFarm

6 жыл бұрын

No, just left it in the "brine" without the salt. The next day I added the salt.

Hi, I followed your recipe and the feta came out not to bad exept for the salt. Seems my brine is way to salty. Can I use less salt in my brine without negative outcomes?

@HammockHavenFarm

5 жыл бұрын

I would brine a day or two in the stronger solution then try moving to a lighter brine for storage. Let me know how that works for you. You can also rinse the cheese before serving to remove some salt.

Do you have a preference on the strength of the Lipase? I see mild, and strong most often and am curious.

@HammockHavenFarm

3 жыл бұрын

I use the mild

@Janner-bs2bi

3 жыл бұрын

@@HammockHavenFarm Thanks, that is what I have. I have 'eyeballed' the 'strong', but not thinkin' I really need that one

Hi again I'm making lot of haloumi cheese 🧀 my question is and if I understand you well When making the brine I do it without adding the salt I put the cheese in the brine till next day then I remove the cheese and put the salt and put back the cheese this way the cheese won't be slimy hope I have your answer early if not disturbing you pretty lady 🙏

Any ideas why a batch of feta would not set? Old rennet tablets?

What breed of goat do you milk. Does that change the flavor of the feta? I have Nubians. thanks

@HammockHavenFarm

5 жыл бұрын

I breed Lamanchas. The flavor will change slightly with breed and even with your goats' feed. It's what gives each producer it's unique something. Your Nubians will make great feta!

Pretty woman, walkin' down the street Pretty woman the kind I like to meet Pretty woman I don't believe you, you're not the truth No one could look as good as you, mercy ❤❤❤👋👋👋

@HammockHavenFarm

5 жыл бұрын

Haha! Thank you.

@MarcelaE

4 жыл бұрын

I read this singing it! Lol

Hi you used raw milk how can we eat the cheese from raw milk shouldn’t be pasteurized thanks

Is there a part 2 to this video?

Interesting story as to how you forgot to add the salt, and discovered the nice rind. :-) Ya know, it was through a mistake, that Louis Pasteur discovered Penicillin. So, mistakes can be a good thing. :-)

@HammockHavenFarm

6 жыл бұрын

I'm not sure I'll be making great scientific breakthroughs, but it sure makes a nice feta without the slimy feel! :)

@aniseedus

4 жыл бұрын

You mean Alexander Fleming

@starhopper457

4 жыл бұрын

@@aniseedus You beat me to it!

Good job on the video. But I don't understand why are you using lipase and rennet?. Lipase increase Pancreatitis can cause amylase. Don't you get stomach ache? honey is a lot safer or a teaspoon of pineapple juice. sorry i was just curious why both.

What percentage is this brine because it didn't look like you truely put in a full cup of salt. It looked like you used a little less than 1/2 cup salt two times and was prob closer to 3/4 cup salt in 64 oz of water. I'm scared of over salting and I'm also scared of undersalting

What is MA culture please and what is lipase . Thanks in advance

i never heard of the ingredients you are using can you put them up tho the camera to see their names and where do you get them ?

@rubygray7749

2 ай бұрын

Hi, Kristen hasn't been active on here for some years, sadly. You order the ingedients from a cheesemaking supplies online store. Kristen used these : Rennet, liquid animal Lipase powder Calcium chloride solution Citric acid powder (or 1 Tbsp vinegar) Kosher salt (has no additives or iodine).

🌸🌻🌸🌻💮🌻🌸🌿⚘🌷🌴🌹🥀🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻💮🌻🌸🌿⚘🌷🌴🌹🥀🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻💮🌻🌸🌿⚘🌷🌴🌹🥀💐💐💐🌼💐💐🌼🌼 ​🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻💮🌻🌸🌿⚘🌷🌴

Can I use Himalayan salt?

Kristen, this calcium chloride thing worries me. Is it not toxic? I mean, is it not used to de-ice roads?

@HammockHavenFarm

5 жыл бұрын

It is not toxic that I am aware of. It melts ice the same way table salt does, by lowering the freezing point of water. It is routinely used in cheeses made with pasteurized milk because the heating process damages the calcium making the curds weaker. Adding Ca back, helps firm up those curds. If you are more comfortable not using it, your cheese will still be good. I have just found that it helps keep the cheese from getting slimy in brine.

Do you turn the heat off when the milk reaches to 85•?

@HammockHavenFarm

3 жыл бұрын

Yes and move it off the burner

Where do you buy your ingredients. Please put links

@HammockHavenFarm

3 жыл бұрын

Hey this is Chase typing. I know one of the sites we get some of our things from is cheesemaking.com They sell many cultures and equipment for different kinds of cheese.

you make cheese and you have that pre grated parm cheese at home

@HammockHavenFarm

6 жыл бұрын

Sometimes we all need a little convenience.

@justinmegannoel9097

4 жыл бұрын

Do you know how long a process it is To make parmesan cheese? feta and parmesan are very different.

WHAT TYPE OF THERMOMETER DO YOU USE.

@HammockHavenFarm

6 жыл бұрын

Sorry I missed this question. I use a chef alarm and LOVE it. www.cheesemaking.com/ChefAlarm

Can you freeze your extra

Pssst....what's rennet? -whey?

Goat cheese is best made the old-fashioned way vinegar are lemon juice because one day you're not going to be able to buy all these cultures and chemicals that you put in the stuff so why not start now jmo

Your cheese is not baa-aad.

No end? 💉💉💉

How can we trust your opinion about cheese when you have that dry powdered Parmesan on your table! Get some fresh, that powdered stuff is half saw dust.

@HammockHavenFarm

6 жыл бұрын

mawad74 sometimes there’s something to be said for convenience, especially when you are homeschooling while running a farm and a business.

@mawad74

6 жыл бұрын

lol, I was just joking! I love your videos, I'm hopefully about to get a couple of milking goats. Cant wait to follow along with your videos!

@HammockHavenFarm

6 жыл бұрын

Isn’t it great that we can enjoy a greasy burger and fries as well as a gourmet dinner? :) Thank you for watching!

If you do not give the equivalent quantities in the metric system and temperatures in degrees, you lose most of your potential audience. I quit after 1 minute.

You misspoke. I think you meant sanitize, not sterilize.