This past weekend was an adventure in feta! I used 2 gallons of whole milk from some grocery store brand. I figure why use the ultra fancypants stuff on a first batch in case something goes terribly wrong.
The whole process took a few days (I started on Sunday and finished up Wednesday), but it's just a few minutes of work each day.
We sampled a piece and it tastes just like feta. I'm really impressed at the process, and how hands off it is for the most part. There is just over 1 pound of cheese after all the whey drained and the curd dried out sufficiently. Next time I'll do more gallons so I have some to give away
Basic curd making:
After hanging about 12 hours:
After cutting. These cured for about 3 days and lost about a pound of whey weight.
And here they are tonight! I'm going to put the brine in when it's cooled down, and then ignore them for about a month.
The whole process took a few days (I started on Sunday and finished up Wednesday), but it's just a few minutes of work each day.
We sampled a piece and it tastes just like feta. I'm really impressed at the process, and how hands off it is for the most part. There is just over 1 pound of cheese after all the whey drained and the curd dried out sufficiently. Next time I'll do more gallons so I have some to give away
Basic curd making:
After hanging about 12 hours:
After cutting. These cured for about 3 days and lost about a pound of whey weight.
And here they are tonight! I'm going to put the brine in when it's cooled down, and then ignore them for about a month.