Tuesday, June 24, 2008
Further experiments in cheesemaking...
It's been awhile since we've had a cheese post. This time, it's all about the feta. Feta is traditionally made of sheep's milk, but we used goat milk from a local dairy. Having just gotten approval from the landlord to have chickens, we think goats would be pushing it.
We followed the fabulous instructions of Dr. Fankhauser to make our feta. I won't go into too much detail, but it is a cheese made with rennet that you basically press and then brine. I just put the feta in the fridge to pickle for a couple of days, and then it should be ready to eat!