You have a seemingly fearless approach as a teacher, unafraid of failure and a pure c’est la vie way of making your videos. They are a pleasure. Maybe you could do a vid on equipment for the beginner.
Spanish music on Belgian/Bulgarian cheese,..oh geography!:):) Feta/greek, sirene/bulgarian or telemea/romainian,because they share the same simplicity for thousands of years,they are at the base of all fancy/ schmenzy cheeses in the world! The rest is the local bacteria, air, grass, terrain,technology etc! The sheppards In the Carpathian Mountains ,never use calcium chloride,and they don't have special molds or thermomiters their only worries are bears and wolfs,yet they do the best cheese! I started 5 years ago with Gavin's ,greek feta cheese,then went through parmesan, colby, manchego,gouda. Also did some of your recipes. Some failures but eatable some very good! Always enjoying your videos!
@@jmilkslingerit's ok, it's not really about the music, i like your enthusiasm and imagination, combined with family's unity. Varieties of cheese from a few strains of bacteria, it's like composing music with 7 musical notes plus an octave,or writing beautiful books with 26 alphabet letters!!
I never get some of these Critics on TH-cam does it matter the music wasn't nerve-wracking it was nice and soothing and seem to keep Pace with what was going on. These critics find another Hobby!
Thank you for approaching your videos with openness. Does it matter whether you appear to be organized or disorganized ? I have difficulty in Sharing knowledge is that I instinctively know from doing for many years and trying to explain it in Greater detail to those that don't. I worked in nursing and I had to be very precise and remember every little detail for being critiqued by the state and by many different officials and needed to make sure that if I thought of a little nitpicking work and that I shared it with the person that I was attempting to train. Thank you for smiling and gracing through all the criticism.
Hello from Bullgaria. I have few remarks 🙂😉 1. If you come in Bulgaria never call this cheese feta. This cheese is known simply as "cheese". If you go to store simply say "Give me 1kg cheese please" and you will get this one. In some regions here you even could get some punches if you call it feta 😉 Especially in Macedonian part of my country. 2. The cheeses you named for Bulgarian and Greek are exactly the opposite. Our is crumby and Greek is creamy. 3. The culture we use is totally thermophilic. Bulgarian yoghurt. It does not contain mesophilic strains. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (Formerly known as Lactobacillus Bulgaricus or Bulgarian bacteria). All mesophilic strains are in the raw milk. 4. The milk is heated to 35-37°C. Then acidified with the yogurt. Of course recently the breeds changed. Now many people here grow Jersies and Limousins because as fat the milk is as much they get subsidies from the government. That's why I prefer to make this one from sheep and goat milk. 🙂 Even though you are doing it wrong and using too much calcium chloride for unpasteurized milk, your cheese looks very good 😉😊
That's some lovely cheese! I'm envious of your kitchen space, I live in a tiny apartment with a tiny kitchen so can only work with 2 gallons of milk at a time but I really enjoy the process involved in cheesemaking and see I have a bunch of your videos to inspire and motivate me. Mozzarella is my mountain to climb, I just can't get it right, so that's where I'll begin. Subscribing, Nice to meet you.
Firstly congrats. Now as a native Greek , the few things that i know about feta are . There a specific 'feta' culture that we add to the cheese The Greek feta is matured in brine always Feta is supposed to be brined for at least 3 months before ready for consultation And lastly the one that is for sure is that feta is made with goats and sheep milk . Hope my info helps you in any way
There is a third method I guess which is the one I'm using, where you put the curd directly in your moulds after stirring. No pressing, just many flips. I don't know what kind it's supposed to be but I know it makes great feta.
Feta is on my list because my grandmother is begging me. I’ve just started and I’m having an absolute blast and I enjoy watching your process so much. I just saw an interesting cheese called snowdrop and it looks gorgeous- I’d love to see you do a video on it or something similar!
Lovely video and quite entertaining. Feta is the easiest and you can't mess it up, in the end, you can still enjoy the cheese in salads. Next time you make it take a small batch of curds and process as you did Greek Feta, but mix with the curds 1 TBS of black seed. It is delicious over tomato and cucumber salads. See if you like it.
I just discovered your channel and I love it. I just started making cheese and your videos make it look doable (if not easy). My question is, what the heck do you do with all that cheese? Your family, I assume, can only eat a fraction of what you're making. So where does the rest go?
I share it with family and friends! I barter with it! I give it away! I throw cheese parties! The good thing about cheese is that it has the ability to sit for a long so there's usually rush to eat it. That said, the vast amount of cheese in this house DOES feel overwhelming sometimes!😅
Excellent video! I just made Persian Feta for my family and it's halfway gone! My only issue has been the brine recipe. I've done some research and found it was too acidic. Next time I plan to match the Ph to the cheese. Keep the videos coming. 🙂
You’re overthinking this. Don’t cut the curds, straight into the cloth, hang for 5-8 hours. Cut in 1-2 lb pieces, brine with salt and whey for at least 5 days, a month is nice. Done. I watched my grandma make it in E Europe when I was a kid.
Jennifer, you totally cracked me up. On this video, particularly you were very entertaining! I always struggle with the quantity of milk that you used to make your cheeses because I don’t have a cow! Is there anyway you can provide the recipe on paper?I think I can easily come up with the recipe and split it in half for 4 gallons. Help!
don't stop at chevre with goat milk! I make mozzarella, ricotta, camembert, feta, velveeta, gouda, parmesan (the bomb with goat milk)!! You'll learn the quirks from cow milk to goat milk!
Hey, love your videos so far. Just found em. Have you ever heard of the book Successful Cheesemaking by Merryl Winstein? It has all the “whys” of cheesemaking explained with Tons of photos. You would love it.
Bulgarian white cheese is best,you can direct press curd ,then put into saturated brine solution for 24 hours ,after that onto 4 percent bri e solution with a id and calcium cloride for 2 mounts
I don't mill the salt into it i sprinkle the outside and air dry for a day or so then 8% brine it's perfect not to salty and dry enough to slice or cube up for salads..
There are many cultures, and since it all depends on the kind of milk (which animal, as well as raw vs pasteurized), it's too complicated for me to tackle that information. When possible, I do try to list other culture options. For feta, I think there is an actual feta starter culture that you can buy from most stores... Hope that helps!
Yup to the first part, but I don't know if "cancel out" is correct since they're both necessary for a proper brine. I'd have to dig into the science to explain that. All I know is, a combo of the two works! 🙃
Am I wrong… I thought if you used raw milk you didn’t have to use Calcium chloride??? Am I confused? I am a newbie and just learning cheese making with my goat milk
No, you're right! But I added some pasteurized heavy cream to the pot of milk (I noted that in the instructions but neglected to show it in the video) so then I added some calcium chloride.
The salt seems to keep the flies away. When air drying wheels of cheese, I keep them under a netted tent (the link is at milkslinger.com). So far, no trouble!
I’ve really tried to like feta. But I don’t. Fancy pants, ‘barrel aged’, blah blah blah. But it all tastes blurgh. Only cheese I don’t like. I very much enjoyed the video though!❤
My husband (who doesn't like feta) says that this one is good --- totally different. I think it has a LOT of flavor, but it's quite different from the funkiness that you get from goats milk feta.
There are lots of other cheesemaking channels that have much more controlled environments, like Give Cheese A Chance, which I bet you'll love. Good luck!
see NE cheesemaking feta-cheese-recipe-beginner for brine, and why some don't list CaCl or vinegar. They traditionally used whey from subsequent ricotta which has Calcium and vinegar in it.
![[UNCUT]"ตุลามรณะ"ย้อนฟังคำทำนาย หมอดูทุกสาย ดวงเมืองร้อน (หมอปลาย ฟองสนาน อ.โอเล่)I คนดังนั่งเคลียร์](http://i.ytimg.com/vi/lE5az5VvT9M/mqdefault.jpg)
You have a seemingly fearless approach as a teacher, unafraid of failure and a pure c’est la vie way of making your videos. They are a pleasure. Maybe you could do a vid on equipment for the beginner.
Noted --- thank you!
I somehow think you are not as unorganized as you appear to be. Thanks for the cheeses💯💯💯
Such a zingy backhanded compliment.😂Love it!
Spanish music on Belgian/Bulgarian cheese,..oh geography!:):)
Feta/greek, sirene/bulgarian or telemea/romainian,because they share the same simplicity for thousands of years,they are at the base of all fancy/ schmenzy cheeses in the world!
The rest is the local bacteria, air, grass, terrain,technology etc!
The sheppards In the Carpathian Mountains ,never use calcium chloride,and they don't have special molds or thermomiters their only worries are bears and wolfs,yet they do the best cheese!
I started 5 years ago with Gavin's ,greek feta cheese,then went through parmesan, colby, manchego,gouda.
Also did some of your recipes. Some failures but eatable some very good!
Always enjoying your videos!
Music: I know! 😂It was the closest I could get!
@@jmilkslingerit's ok, it's not really about the music, i like your enthusiasm and imagination, combined with family's unity.
Varieties of cheese from a few strains of bacteria, it's like composing music with 7 musical notes plus an octave,or writing beautiful books with 26 alphabet letters!!
I never get some of these Critics on TH-cam does it matter the music wasn't nerve-wracking it was nice and soothing and seem to keep Pace with what was going on. These critics find another Hobby!
Thank you for approaching your videos with openness. Does it matter whether you appear to be organized or disorganized ? I have difficulty in Sharing knowledge is that I instinctively know from doing for many years and trying to explain it in Greater detail to those that don't. I worked in nursing and I had to be very precise and remember every little detail for being critiqued by the state and by many different officials and needed to make sure that if I thought of a little nitpicking work and that I shared it with the person that I was attempting to train. Thank you for smiling and gracing through all the criticism.
Hello from Bullgaria. I have few remarks 🙂😉
1. If you come in Bulgaria never call this cheese feta. This cheese is known simply as "cheese". If you go to store simply say "Give me 1kg cheese please" and you will get this one. In some regions here you even could get some punches if you call it feta 😉 Especially in Macedonian part of my country.
2. The cheeses you named for Bulgarian and Greek are exactly the opposite. Our is crumby and Greek is creamy.
3. The culture we use is totally thermophilic. Bulgarian yoghurt. It does not contain mesophilic strains. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (Formerly known as Lactobacillus Bulgaricus or Bulgarian bacteria). All mesophilic strains are in the raw milk.
4. The milk is heated to 35-37°C. Then acidified with the yogurt.
Of course recently the breeds changed. Now many people here grow Jersies and Limousins because as fat the milk is as much they get subsidies from the government. That's why I prefer to make this one from sheep and goat milk. 🙂
Even though you are doing it wrong and using too much calcium chloride for unpasteurized milk, your cheese looks very good 😉😊
Thanks for sharing the Bulgarian perspective!
Fearless and enthusiastic.... Exactly the sort of cheese making instruction we all need. Really enjoyed this video. Thanks❤
A single cow, though appearing complacent, drives an entire industry!
THAT'S IT!!! You need to have t-shirts that say "Squidgie"
That's some lovely cheese! I'm envious of your kitchen space, I live in a tiny apartment with a tiny kitchen so can only work with 2 gallons of milk at a time but I really enjoy the process involved in cheesemaking and see I have a bunch of your videos to inspire and motivate me. Mozzarella is my mountain to climb, I just can't get it right, so that's where I'll begin.
Subscribing, Nice to meet you.
Welcome aboard!
Firstly congrats. Now as a native Greek , the few things that i know about feta are .
There a specific 'feta' culture that we add to the cheese
The Greek feta is matured in brine always
Feta is supposed to be brined for at least 3 months before ready for consultation
And lastly the one that is for sure is that feta is made with goats and sheep milk .
Hope my info helps you in any way
There is a third method I guess which is the one I'm using, where you put the curd directly in your moulds after stirring. No pressing, just many flips. I don't know what kind it's supposed to be but I know it makes great feta.
I'm doin it, you inspired me.
Feta is on my list because my grandmother is begging me. I’ve just started and I’m having an absolute blast and I enjoy watching your process so much.
I just saw an interesting cheese called snowdrop and it looks gorgeous- I’d love to see you do a video on it or something similar!
That sounds delicious! Make notes...
This is a cheese I've been meankng to try!! Thank you!
I've eaten Bulgarian feta in Belgium ❤
😂
A woman after my own heart, rustic all the way! 😂
Finally got it!! Congratulations 🎊
Lovely video and quite entertaining. Feta is the easiest and you can't mess it up, in the end, you can still enjoy the cheese in salads. Next time you make it take a small batch of curds and process as you did Greek Feta, but mix with the curds 1 TBS of black seed. It is delicious over tomato and cucumber salads. See if you like it.
By "black seeds" do you mean black sesame? Or something else? I'd love to try it. We're coming into tomato season here in a couple months....
I just discovered your channel and I love it. I just started making cheese and your videos make it look doable (if not easy). My question is, what the heck do you do with all that cheese? Your family, I assume, can only eat a fraction of what you're making. So where does the rest go?
I share it with family and friends! I barter with it! I give it away! I throw cheese parties! The good thing about cheese is that it has the ability to sit for a long so there's usually rush to eat it. That said, the vast amount of cheese in this house DOES feel overwhelming sometimes!😅
Excellent video! I just made Persian Feta for my family and it's halfway gone! My only issue has been the brine recipe. I've done some research and found it was too acidic. Next time I plan to match the Ph to the cheese. Keep the videos coming. 🙂
waiting in Anticipation for the next one!!!!!!
You’re overthinking this. Don’t cut the curds, straight into the cloth, hang for 5-8 hours. Cut in 1-2 lb pieces, brine with salt and whey for at least 5 days, a month is nice. Done. I watched my grandma make it in E Europe when I was a kid.
ربما يسعدنى لو رغبتى فى ذلك ان ارسل لكى طريقه صناعه اشهر انواع الجبنه المصريه..وشكرا على كل شىء نستفيد كثيرا من فيديوهاتك.استمرى من فضلك
Absolutely! I would LOVE that!!!
Jennifer, you totally cracked me up. On this video, particularly you were very entertaining!
I always struggle with the quantity of milk that you used to make your cheeses because I don’t have a cow!
Is there anyway you can provide the recipe on paper?I think I can easily come up with the recipe and split it in half for 4 gallons.
Help!
I am actually working on print versions for the recipes! Stay tuned!!!
Yahoo my Life is complete.What a Way to start my Day,Coffee with Home-made Baylies and a new Vlog from Jennifer.What can be better than this.👍👍👍
I add calcium chloride and vinegar to my brine because your cheeseman crush Gavin said to lol!
Went to my farmers market last week and they had a new farmer with goat milk!! I'm thinking a Chevre is in order.
YESSSS
don't stop at chevre with goat milk! I make mozzarella, ricotta, camembert, feta, velveeta, gouda, parmesan (the bomb with goat milk)!! You'll learn the quirks from cow milk to goat milk!
I've done mozzarella, ricotta, a quick queso fresco, cultured butter, yogurt and kefir. It's just the beginning 🤣
Hey, love your videos so far. Just found em. Have you ever heard of the book Successful Cheesemaking by Merryl Winstein? It has all the “whys” of cheesemaking explained with Tons of photos. You would love it.
Thank you for the recommendation --- looking it up now!
Bulgarian white cheese is best,you can direct press curd ,then put into saturated brine solution for 24 hours ,after that onto 4 percent bri e solution with a id and calcium cloride for 2 mounts
Thanks
Thank you!
After you out in brine Gavin says to refrigerate.. that could be why you had mold?
Maybe? But there was only mold on the part that was exposed to the air. The parts that were fully submerged were totally fine.
I don't mill the salt into it i sprinkle the outside and air dry for a day or so then 8% brine it's perfect not to salty and dry enough to slice or cube up for salads..
For those of us who don't have clabber, could you please give the equivalent in other cultures? Thank you!
There are many cultures, and since it all depends on the kind of milk (which animal, as well as raw vs pasteurized), it's too complicated for me to tackle that information. When possible, I do try to list other culture options. For feta, I think there is an actual feta starter culture that you can buy from most stores... Hope that helps!
I suppose that you know that salt is alkaline, vs vinegar is acidic. The two will oppose/ cancel-out each other.
Yup to the first part, but I don't know if "cancel out" is correct since they're both necessary for a proper brine. I'd have to dig into the science to explain that. All I know is, a combo of the two works! 🙃
Am I wrong… I thought if you used raw milk you didn’t have to use Calcium chloride??? Am I confused? I am a newbie and just learning cheese making with my goat milk
No, you're right! But I added some pasteurized heavy cream to the pot of milk (I noted that in the instructions but neglected to show it in the video) so then I added some calcium chloride.
@@jmilkslingerthank you for the clarification. I missed the cream part! Thank you!
Do you ever have concerns about flies getting to your cheeses while they are on the shelves in open air?
The salt seems to keep the flies away. When air drying wheels of cheese, I keep them under a netted tent (the link is at milkslinger.com). So far, no trouble!
This can’t be pasteurized milk can it?
Raw, from our own cows.
@@jmilkslinger that’s what I figured…someday….
I’ve really tried to like feta. But I don’t. Fancy pants, ‘barrel aged’, blah blah blah. But it all tastes blurgh. Only cheese I don’t like.
I very much enjoyed the video though!❤
My husband (who doesn't like feta) says that this one is good --- totally different. I think it has a LOT of flavor, but it's quite different from the funkiness that you get from goats milk feta.
lm wondring what lisa chees52 said about your messiness .....you are the best l really enjoy ....algeria
Way more salt then i add to mine..
Why you are so nervous
Sorry, the place looks so unorganized and I can not follow your video
There are lots of other cheesemaking channels that have much more controlled environments, like Give Cheese A Chance, which I bet you'll love. Good luck!
Are you guys using cow or goat milk? Great video!! I grew up on Feta❤!! Love it!!!
Cow milk!
see NE cheesemaking feta-cheese-recipe-beginner for brine, and why some don't list CaCl or vinegar. They traditionally used whey from subsequent ricotta which has Calcium and vinegar in it.
Yeah, I think I saw that, too. It was just yet another variation (so many variations!) that added to my options (and confusion)! 😅
I add calcium chloride and vinegar to my brine because your cheeseman crush Gavin said to lol!