The hope was to produce feta cheese preserved in olive oil. I ran into some hitches, though. First problem was my candy thermometer starts measuring temperature at 100 degrees, but the recipe wanted me to heat the milk to 86. Doh! I generally followed
this recipe. It ended up as a soft white cheese, cream cheese-like. I drained it using a weight to reduce the moisture content, but it was still a heck of alot closer to cream cheese than feta. I packed it all into a 1/2 gallon jar and put some oil on top. Taste was really not too exciting. A couple of months later, including some more microbial activity cause it bubbled over some in the fridge, I decided to use it to saute veggies. Basically heating the 'cheese' caused it to separate into tasty butter-like stuff and some milk solids. Made for some pretty tasty cheese+peppers tacos, though I think I might just stick to ricotta from now on....
empty jar
The hope was to produce feta cheese preserved in olive oil. I ran into some hitches, though. First problem was my candy thermometer starts measuring temperature at 100 degrees, but the recipe wanted me to heat the milk to 86. Doh! I generally followed this recipe. It ended up as a soft white cheese, cream cheese-like. I drained it using a weight to reduce the moisture content, but it was still a heck of alot closer to cream cheese than feta. I packed it all into a 1/2 gallon jar and put some oil on top. Taste was really not too exciting. A couple of months later, including some more microbial activity cause it bubbled over some in the fridge, I decided to use it to saute veggies. Basically heating the 'cheese' caused it to separate into tasty butter-like stuff and some milk solids. Made for some pretty tasty cheese+peppers tacos, though I think I might just stick to ricotta from now on....
empty jar
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