Feta cheese
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | Raw milk; |
| 1 | pint | Goat's milk; |
| 1 | cup | White vinegar; |
| ½ | cup | Salt; |
| 1½ | cup | Water; |
Directions
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