• About
  • Contact Me

Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

  • Home
  • Blog
  • Cheese eBook
  • Podcast
  • Videos
  • Cheese Making Kits
  • Courses
  • Support Me!
  • Live!
You are here: Home / Recipes / Feta Video Tutorial

Feta Video Tutorial

21/07/2011 By Gavin Webber 9 Comments

After a request from Annet who was looking for more information about Feta, I knew that I could fulfil the request easily. She was disappointed at the diminishing quality of commercially made cheese.  What better way to overcome that issue, by making your own Feta using our Feta video tutorial!

 Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g the Greek salad), pastries and in baking.

It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.

Feta Video Tutorial - Feta in brine
Feta in a whey based brine

Now what are you waiting for?  Get some milk and get cracking!

Just so you know exactly what I put in it, here is the ingredient list that I used.

Feta

  • 4 litres full cream milk (1 gallon)
  • 1/4 teaspoon of lipase diluted in 60ml (quarter of a cup) of non-chlorinated water
  • 1 gm (1 heaped smidgen) direct set mesophilic culture
  • 2.5 ml rennet diluted in 60 ml of non-chlorinated water
  • 2.5 ml calcium chloride diluted in 60 ml of unchlorinated water (if milk is homogenised)
  • Brine:
    Follow these instructions.

Enjoy this wonderful cheese!

Will this article help someone you know? If so help them out by sharing now!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Recipes, Video Tutorial Tagged With: Feta, Video Tutorial

← Pepper Jack, Son of Monterey Big Cheese →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Alan F Merriam says

    08/03/2021 at 05:04

    Link on page to brine is broken

    Reply
    • Gavin Webber says

      07/04/2021 at 11:05

      Fixed

      Reply
  2. John McIntire says

    07/03/2014 at 01:15

    You mention 1 gram of mesophilic culture in the video and 2.5 grams in the recipe – which should it be?

    Reply
    • Cheeseadmin says

      07/03/2014 at 02:09

      Hi John, good question. It is 1 gm (1 heaped smidgen) of mesophilic culture. Sorry about that. I corrected the recipe.

      Reply
  3. Niko says

    18/04/2013 at 23:55

    Dear Gavin good evening from Greece
    I am glad you are interested to build feta cheese
    a small correction

    Feta done with sheep and goat milk in the ratio 70/30
    Having cut the curd leave for 10-15 minutes and then strain. when removed from the mold, cut into pieces and put it on the shelf, pour onto the coarse salt and let stand for 5-6 hours and repeat on the other side.

    Now you can leave the cheese for at least two months to mature.

    I apologize for the very bad English 🙁

    Reply
    • Cheeseadmin says

      24/04/2013 at 23:30

      Hi Niko,

      Thanks for the tips. I will have to try adding goats milk to my feta as well. I can't source sheeps milk here where I live.

      I will also let the next batch mature longer.

      Gav

      Reply
  4. Travelling Greek says

    12/08/2011 at 13:35

    Gavin,
    This turned out great! I tried it with a couple slight variations:
    1) I replaced 1/3 of the milk with goat's milk, and I used a herb salt from Epicure for the brine. Turned out incredible! Nice and creamy and great for crackers.
    2) For the second variation, I used all goats milk, and let drain for 8 hours instead. It created a much more "crumbly" feta.

    Thanks again! Love the blog!

    Tasos

    Reply
  5. Jenny A. says

    29/07/2011 at 21:04

    Thank you so much for this tutorial, I luv the way you teach and explain your process and the wonderful little practical ideas you share!

    You definitely are a blessing I'm sure for many…I am sort of ashamed to admit that I do not know how to translate the grams to teaspoons as I am in the USA. Can you please help me with that?

    I would luv to try the feta with a gallon or two of raw milk…or perhaps I should start with store bought milk first!

    Many blessings…

    Reply
  6. Annet says

    21/07/2011 at 09:34

    Ask and you shall receive!! Thanks Gavin – heading to the homebrew shop tomorrow, apparently they also sell all the cheesemaking bits.
    Will let you know how I go – and more importantly how it stacks up against Aldi's Danish feta that I used to so love…

    Reply

Leave a comment for the Cheese Maker! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Follow Us via Social

FacebooktwitterpinterestrssyoutubeinstagramFacebooktwitterpinterestrssyoutubeinstagram

Cheese Making Kits

Cheeseman.tv Merchandise

Cheeseman.tv Merchandise
Cool Cheesy T-shirts, sweatshirts, mugs, stickers, and more
0:00
54:12
  • LGC097 - Interview with Tutu Saad Artisan Cheesemaker Bangladesh
Subscribe on Apple Podcasts

Archives

Tags

Aging Blue Brine Caerphilly Camembert Cheese Cave Cheese Press Colby Cream Cheese Curd Cutter Curds Drunken Cow eBook Emmentaler Equipment Farmhouse Cheddar Feta Gavin Halloumi Jarlsberg Kits Monterey Jack Mould Ripened Cheese Moulds Mozzarella Parmesan Parmigiano Reggiano Podcast Queso Fresco Raw Milk Rennet Ricotta Romano Romano Pepato Salt Sanitisation Starter Cultures Stilton Storage Technique Tzafatit Video Tutorial Waxing Whey Ricotta Workshops

Subscribe to Cheese Podcast

Apple PodcastsGoogle PodcastsAndroidby EmailRSS

Subscribe to Cheeseman.TV

Podcast Reviews

  • Love it. Keep it up!
    February 12, 2022 by Corknip from Denmark

    Excellent podcast. Started the home making adventure last month and have been catching up on all the past episodes and YouTube videos. it is a gold mine of shared knowledge. Thank you!

  • So funny!!!!
    June 15, 2020 by purple quaqamale from United States

    Little green cheese is so funny

  • Great podcasts
    June 14, 2020 by Chrissy Curd Nurd from Australia

    I’ve just started cheese making at home,Gavin ‘s podcasts are so informative. I also watch his you tube tutorials. Thanks for your great work!!

  • An excellent guide to artisan cheese!
    January 14, 2020 by N.K.13 from Australia

    I recently became aware of Gavin’s lovely YouTube channel and podcast and it’s been incredible. His competence and comprehensive explanations leave you craving more. Much like a good cheese! Cheers Gavin!

  • Perfect for Cheesemakers of all levels!
    December 3, 2018 by Viki Leeasa from Thailand

    I love that this podcast does not just have helpful tips and tricks on cheese making, but also stories and news from the cheese world, as well as nice little anecdotes from the host. A big fan from Thailand!

  • If you think you want to make cheese, listen to this!
    November 30, 2018 by paulsaw from United States

    Gavin Webber’s Little Green Cheese is By Far the best podcast I have ever heard! A truly informative and quality production!

  • Great program
    October 9, 2018 by p37dg9q14 from United States

    Very informative and enjoyable podcast. I started at episode 1 and currently listening to 25. I’ll be giving cheesemaking a go in the next week. Mike J from Oceanside CA

  • Great podcast
    September 13, 2018 by nicole_elias from Australia

    I have a long commute to and from work and have worked my way through the back catalogue of these podcasts. Enjoyed every one of them and hope for many more to come. Thanks Gavin! Keep up the great work. Cheers, Nicole

  • Excellent!
    September 3, 2018 by emeldridge from United States

    Looking to take up cheesemaking sometime soon and this channel has provided all the information necessary to get started!

  • Great Resource!
    August 28, 2018 by olivestones from United States

    I have been learning to make cheese for the past year. Gavin's podcast and video series has been a tremendous resource for me. His love for the cheese-making craft is evident in the amount of research he will perform in order to answer a listener's cheese question. All thumbs up for the amount of time and energy he puts into his quality podcast! ...And he cracks me up with his attempts at pronunciation!

Little Green Workshops

Copyright © 2023 · Gavin Webber