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!!!