Feta cheese

Yield: 12 Servings

Measure Ingredient
1 gallon Raw milk;
1 pint Goat's milk;
1 cup White vinegar;
½ cup Salt;
1½ cup Water;

Bring milk and goat's milk to a vigorous boil. Add the vinegar and remove from heat. Pour the now curdled liquid through a cheese cloth. Let it drain for one day. Cut into 2 inch square pieces. Boil salt in water and cool to room temperature. Put the cheese in salt water and store in the fridge.

Notes: I have made this and served the same day. It is milder than if made properly, but it works. Just skip the salt water. The salt water is its preservative. I have added dill and mint (at different times) to flavor it.

You can add whatever herbs appeal to you.

Per serving (excluding unknown items): 3 Calories; 0g Fat (0% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 4264mg Sodium Recipe by: Pirayeh Shamshiri

Posted to MC-Recipe Digest V1 #998 by Ruth59<Ruth59@...> on Jan 9, 1998

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