Friday, November 22, 2013


I recently took a soft cheese making class with Herbalist, Linda Conroy. I got some milk from Grassway organics and tried out my hand at feta cheese. Here is the process after the heating, rennet, and culture steps.

"Cutting the cheese"

Draining the whey

"Cutting the cheese"...again

Draining the whey...again...after salting heavily

The final cut

We stored some in the fridge like this.

The rest is stored in olive oil in the cupboard. This is my preferred method, but we ran out of olive oil.

And, finally, Neal reading for our book discussion. He set the thermostat himself, so no comments about me being a meanie by keeping it cold in there.

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