You guessed it! I made Feta! I purchased my Feta enzymes from Cultures For Health along with a few others…which by the way, are fermenting GREAT! Sourdough starter in the pilot lit oven, kefir water on the dining room table. Yum!
It really wasn’t hard…just time consuming and you have to be VERY detailed and precise when making cheese…..and let’s just say….I’m not! You know, a little bit of this and a little bit of that!
But I’m pleased so far. Now, let’s just hope it taste like Feta!!!
Here it’s sitting in the Heavy Brine and needed weighing down. I used my tried and true method of ziplocks filled with water.
I love the beautiful yellow color of our grass-fed cow!
Now it sits in the fridge in the Pickling Brine for 24 hrs to 1 year! Of course goats milk will probably make a much more Feta type of Feta, but Ginger’s being treated for Barber Pole parasites and her milk is undrinkable. Sophie and Izzy are still nursing and I haven’t milked them YET.
Of course since being diagnosed with a severe dairy allergy after going into anaphylactic shock in January….well, I won’t be the taste tester. The Farmer’s Daughter will be! She’s the one that really loves Feta, although I could really go for a good Greek Salad with Feta.
Her next request is Asiago Cheese. So she made sure she found a recipe and sent me the link so I could purchase the correct enzymes….something Thermo Type C Culture!
It’s on the way along with some other Cheese Making products.
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Yay! It looks lovely! I haven’t tackled cheese yet, but this looks great.
I truly miss cheese! Hopefully my food allergy test will come back this week with an OK on goats milk…I do hope so!
Looks like feta to me..I’m an expert you know as I eat it on my salads every chance possible.:) Seriously though, it looks wonderful…mmm.