Name: How Authentic Feta Cheese Is Made In Greece | Regional Eats
Uploaded: 2022-03-28T23:41:53.000Z
Duration: 6 min 6 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Claudia: Feta cheese is made with a combination

which gives it that creaminess and an extra kick

But depending on where you are in Greece,

It's all down to the combination of the two milks

We're here in the Peloponnese to find out

what other secrets are behind the making of feta cheese.

Claudia: Why do you use a combination of the two?

Claudia: The milk that you see here in these vats

has rested for a day at cool temperatures

It is now ready to be turned into cheese.

Once each batch has cooled to 35 degrees Celsius,

Georgios' dad, Athanasios, adds cultures to the milk

Claudia: After the cultures rest 20 minutes,

The rennet used also comes from two kinds of milk.

This time, it is a mix of cow's and goat's

The curds are cut first vertically and then horizontally

Yeah, well you just like to cut things in cube a lot.

After being cut, the curds are transferred into molds,

which are in the shape of cubes, of course.

Here, each cube holds 8 kilos of curd and whey

each cube is cut into 1-kilo blocks and salted.

Athanasios is putting salt beneath and over the blocks

You may have noticed these plastic separators.

They are used to keep gently draining whey

This liquid whey mixed with the salt draining

is in fact going to make feta's natural brine.

The temperature and aging time contribute

The longer it ages, the more acidity it gains.

Claudia: Feta used to be aged in barrels.

used to add a little bit of spice in the rennet,

feta is then stored at a cold temperature for 45 days

with that extra crumbliness as well in the texture.

You get the aftertaste, that kick with it.

Subtitles ListPlay Video

How Authentic Feta Cheese Is Made In Greece | Regional Eats

eventually

achieve

combination

texture