A family of six and their fearless journey through life, love and the pursuit of all things yummy

Adventures in Feta – 2.0 May 2, 2012

Filed under: Food, Wine, and Nummies — Brandi @ 1:12 am
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Here is my second attempt at homemade feta cheese. I only used a half gallon of whole milk instead of the full gallon. I didn’t want to waste anymore milk on a fiasco. I followed the exact same procedure as in attempt #1, but halved everything. To correct my mistake with the feta crumbling in the brine, I altered what I did after I drained the cheese in the mold.

I unwrapped it, sliced it, added about 1 tsp. of salt to the cheese and let it drain for another 2 hours.


Then I laid the cubes out on to a cooling rack for baked goods and popped it into the fridge to let it dry out.


Once it “dried” for about 2 hours in the refrigerator, I pulled it out, took an old olive jar, filled it with whey and 4.5 T. of salt and dropped in the feta cubes.


And completely sounding like a 13 year old girl – OMG….this cheese is amazing. You must try this. What a success and it cost me a whopping $1.15 for cheese that would have cost me about $4.00 in the grocery store. SUCCESS! Let me know if you have any questions. Long live cheese.


Adventures in Feta – Attempt #1 April 30, 2012

Filed under: Food, Wine, and Nummies — Brandi @ 2:04 pm
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Okay, tried my hand as making feta this weekend and it wasn’t difficult, just a process. I had the finished project by Sunday, but had some problems at the end. Don’t get me wrong – the flavour is amazing. It’s creamy, tangy, and salty and crumbles beautifully. The only problem is that my brine that I need to keep the feta in (you know – that watery junk in with a solid chunk of feta you get from the grocery store?), dissolved the feta. BOOOO! I saved some and am “drying” the large chunks in the refrigerator.

I am now doing Feta 2.0 and combining two different techniques. I’m posting my photos of my first attempt and will show you the finished product and instructions when it’s completed by late this afternoon.

Its is SO incredibly easy to make your own cheese and I’m having a blast trying out recipes, seeing what works and what doesn’t. So far, I feel that I have good hand on making my own BUTTER, MOZZARELLA, RICOTTA and GJETOST (Norwegian Cheese).

If there’s an interest, I’ll be posting recipes for mozzarella! Huzzah for cheese!!!


Aquacotta Soup – Tuscan Mushroom and Spinach Soup April 22, 2012

Filed under: Food, Wine, and Nummies — Brandi @ 11:57 pm
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This is another wonderful David Rocco recipe. At first I thought it may be a little plain and thin, but don’t let the minimal ingredients fool you.  I love David’s opinion about adding water instead of stock to yummy soups. If you do all this work to layer in flavours, you don’t need stock, and in fact, the stock muddles the natural flavours you’ve developed. Serve with fresh French bread and you have a killer meal. If you want to beef it up a bit, add some pre-cooked rice.

2 cloves garlic, minced

1 small onion, diced

olive oil

chili flakes

salt and pepper

2 containers of baby bella mushrooms

1 tsp. rosemary

1 tsp. thyme

1 tsp. oregano

Heat about 2 T. of olive oil in a pot or deep sauce pan and saute garlic, onions, chili flakes and season well with salt and pepper.

Add two containers of cleaned and thinly sliced baby bella mushrooms along with herbs. Add more salt and pepper to taste and a splash of water. Saute until a little soft.

Add about 5-6 cups of water or enough to make enough soup for your family. Season to taste.

5-6 cups of chopped spinach to simmering soup and stir for 5-7 minutes. Serve with bread and sprinkle freshly grated parmigiano on top. Bon appetit!