CandleWineProject
Well-Known Member
I grew up on a dairy farm, and we had a Mexican farm worker whose wife made fresh queso all the time for us. Granted, it was raw milk... Fast forward a few decades, and I'm living in the city but definitely caught up in a movement to go back to the roots - to grow a garden, make wine, etc.
Anyway, I eat a lot of feta, and I've been thinking I should make some. I found this recipe: http://www.wikihow.com/Make-Feta-Cheese. First off, where do I find Junkit? I know it used to be in the grocery store, but I haven't had much luck. Secondly, do I need a special cheese mold talked about in step 13, or could I use something like a round cake pan? There is a brew store about 15 miles away that does do cheese, but it is a start up store, and I'm not entirely sure how serious I'm going to get about this yet.
Oh, and I did find a queso recipe. Again, I question the need for a form, and wonder where to get rennet.
Anyway, I eat a lot of feta, and I've been thinking I should make some. I found this recipe: http://www.wikihow.com/Make-Feta-Cheese. First off, where do I find Junkit? I know it used to be in the grocery store, but I haven't had much luck. Secondly, do I need a special cheese mold talked about in step 13, or could I use something like a round cake pan? There is a brew store about 15 miles away that does do cheese, but it is a start up store, and I'm not entirely sure how serious I'm going to get about this yet.
Oh, and I did find a queso recipe. Again, I question the need for a form, and wonder where to get rennet.