freemotion
Food Guru
Last night we tried my feta at the one week mark of being in the brine (recipe says 1-4 weeks, so I plan to try a hunk every week.) I never made feta before because I never liked feta.
Wow, mistake.....I should know that homemade is very different from storebought ANYTHING. This was very salty but very yummy! We had nothing to eat it with, nothing traditional, anyways. So I made popcorn and grated some feta up on the smallest grater, and we used it instead of salt.
HOLY COW (or should that be goat?) it was fantastic!!!! And it is my next-to-last batch of cheese for the season, as I seriously need to dry Mya up the minute her preggers test comes back positive, next week. I have one gallon of milk in the fridge that is earmarked for a small batch of stinky cheese. Every other drop of milk until she is dry is going into canning jars in the freezer to get me through the dry spell.
This is a mesophilic raw cheese, which is my reason for getting a goat, and it was pretty easy and quick to make. I am so pleased. This recipe will be used a lot this spring and summer. I used the recipe from Rikki Carroll's book, Cheesemaking.
Wow, mistake.....I should know that homemade is very different from storebought ANYTHING. This was very salty but very yummy! We had nothing to eat it with, nothing traditional, anyways. So I made popcorn and grated some feta up on the smallest grater, and we used it instead of salt.
HOLY COW (or should that be goat?) it was fantastic!!!! And it is my next-to-last batch of cheese for the season, as I seriously need to dry Mya up the minute her preggers test comes back positive, next week. I have one gallon of milk in the fridge that is earmarked for a small batch of stinky cheese. Every other drop of milk until she is dry is going into canning jars in the freezer to get me through the dry spell.
This is a mesophilic raw cheese, which is my reason for getting a goat, and it was pretty easy and quick to make. I am so pleased. This recipe will be used a lot this spring and summer. I used the recipe from Rikki Carroll's book, Cheesemaking.
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