My second attempt at cheese making and this time it’s feta! My first try at halumi wasn’t exactly successful, although it was edible!
So, feta… simple ingredients, goats’ milk, double cream and live goats’ yoghurt… oh and some rennet.
My messy kitchen… oh and some of the ingredients, the goats’ milk is in the pan…Heating milk, cream and yoghurt to 90°… with my new thermometer!When the milk has reached temperature, add the rennet, leave for the curds to separate and then drain through a muslin. After several hours of dripping (I left it over night) turn it onto a plastic board and cut into squaresSeparate squares and sprinkle with salt; prop up one end of the plastic board so the cheese can drain onto a tray underneath, sprinkle with salt…. and wait… and wait… and wait…
You repeat this process for a couple of days, leaving the draining cheese in a cool place and covered by a cloth.
You can use the left over whey to make ricotta… so it says…. apparently…. I followed the recipe, heating the milk with my new thermometer) adding lemon juice and straining through a muslin. What you see above is the sum total of that process! And it tasted of… nothing very much!
When the feta is ready… as drained as you think it’s going to be (or when you’re fed up – I lasted three days) store the cheese in the fridge, or cover it in olive oil and herbs which is what I did.
I'm Making My Way through Exquisite Exandria, the official Critical Role cookbook. Through cooking, and blogging, I hope to free up those word juices, and actually finish a WIP. Join me?
Lois Elsden 
Just bring some north on the 7th
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feta/spinach pizza
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Oh yummy!
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