How to Make Feta Cheese (with Cow's Milk)

Find Trending Review Relevant to Crockpot Recipes, Mushrooms Recipe, and Feta Cheese Recipes, How to Make Feta Cheese (with Cow's Milk).


Do you want to learn how to make Feta cheese? If you’re the kind of person who drools at the thought of 2 lb. of salty, creamy, tangy feta cheese ready in your refrigerator to be devoured at any time, read on! Once I learned how to make Feta cheese it never hit my grocery list again. This cheese is easy to make, very economical and get rave reviews from friends and family! Firm, yet flaky, this feta is the showstopper on my lunchtime salads almost every day- and I always have something ready to use on a last minute cheese platter.

Traditional feta recipes use goat’s or sheep’s milk, but this recipe uses cow’s milk. I always try to get the freshest milk possible, and it’s the addition of lipase which creates that signature tangy feta flavor. There’s a saying among cheese makers, “Better milk makes better cheese!”

If you’d like to learn how to make cheese, this easy feta cheese recipe will not disappoint. You can do this!

Happy cheese making!
Lisa and YumYum

DISCLAIMER: This video and description contains Amazon and/or other affiliate links, which means that if you purchase through one of the product links, we will receive a small commission.

Many of the ingredients and equipment used to make my cheeses are from New England Cheese Making Supply. Browse their store here!

Recommended Equipment to Make This Recipe ——-

16 quart non-reactive deep pot:
Tiny spoons:
Stainless steel colander:
8″ Thermometer:
19” straight icing knife for curd cuts (14”blade):
13” stainless steel stirring spoon:
90 weave cheese cloth: 90 weave unbleached cheesecloth:
Pie carrier (for cheese ripening):

Ingredients Used in this video————

C101 mesophilic culture:
Liquid calcium chloride:
Single strength liquid rennet:

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How to make Feta cheese

Remember to always sanitize or sterilize your equipment before you begin any cheese making recipe.

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3 Quick And Simple Chicken Dinner Recipes

As previously discussed, fat slows absorption of crucial nutrients into your muscles. Professionals suggest T-bone as the most exceptional cut of beef for barbecuing. Pasta was newly made, not totally dried prior to utilized.

How to Make Feta Cheese (with Cow's Milk)

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Well every dinner is comprised of the active ingredients that enter into it. Mix the sour cream with some cilantro and lime juice. What differs from one salad to another is what enters into it. Fortunate for me as I absolutely like Mexican food!

You may like to use a dish search engine to find precisely what you are looking for if you are looking for a specific meal. It is possible to invent your own pasta dishes with relative ease if however you are feeling imaginative.

T-Bone: This is probably the most popular steak since of its distinct appearance and you get a great deal of value. The T-Bone Steak Fajitas has the particular “T” shaped bone and the big muscle called the Leading Loin on one side and the smaller sized muscle on the opposite side is the tenderloin or filet.

Chicken Pasta When it cools, peel and slice it. Get a bowl. Mix the mayonnaise, eggs, paprika and pepper. Mash it with a fork up until it becomes smooth. Add the olives. Keep it in the fridge up until serving time.

Pho (pronounced “phir” in English) is influenced by the Chinese and French cuisines, and was believed to have initially originated from a French soup, “pot au feu”,(pot on fire)which Wikipedia specifies as a French beef stew. This is typically a mix of cuts of veggie, spice, and beef.

The trick to coming up with low fat Dinner Recipes is finding the right herbs and spices that will make the food more fascinating. Believe it or not, even the drabbest piece of meat or fish will come to life, as long as you use the ideal flavourings.

Allow the steaks to reach room temperature. Right before grilling, thoroughly coat the steaks with salt and (coarse or split black) pepper. If you are not utilizing a marinade then first brush the meat with a light coating of melted butter or oil so that the mixture will stick, offering the steak a great flavor-sealing crust.

Preheat grill to medium high heat. Cut the corn into 1 inch rounds. Tear off 4 big sheets of foil and fold in half to double. Divide seafood, corn and sausage equally amongst the packages, dot with butter, sprinkle on Old Bay, and 1 TB of both white wine and water. Fold with double folds to secure well. Grill packets about 10 minutes turning as soon as up until puffed. Empty each package thoroughly into a bowl to serve.

These Soup Secrets can be found in boxes, with two envelopes per box. With the grill cold, scrape the grate with a wire brush to remove the grease pieces. To add wetness, I decided to prepare the steak in experienced broth.

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