Cyalexa, have you dug out your cheesemaking stuff yet? Thinking about making feta tomorrow

[melissa-dallas]

In my class we sampled some they did that was softer, almost like a spread. trying to figure out how to stop it at that stage, rather than firm & crumbly. theirs was garlic/herb.

 

[Guest]

not yet

Thanks for the reminder. I did locate a source of unpasteurized local milk from a Jersey herd so am excited about that. Re. a softer cheese, I would try not draining it as much (just a guess!).