This is the cheese straight out of the moulds - a disc of feta from the press, a bud of feta from the bag and the ricotta that I made up from the left-over whey (ricotta is italian for 're-cooked', and is made by almost boiling the whey and adding a few drops of vinegar to tempt out all the remaining cheesey proteins)
I put the cheese in the fridge over night to solidify and used the ricotta as a weight to help flatten out the bud of feta in the mould - worked suprisingly well
Feta is aged in salt and there are two ways of doing it - either by sprinkling with salt or by soaking / piuckling in brine. I'm trying both to see which works out best
It's already pretty tasty :)
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