Yield: Yields 1-1/4 lb.
Nothing compares to the fresh taste of homemade feta. Traditionally made with sheep’s milk, this Greek cheese is equally delicious when made from store-bought cow’s milk. What gives it the distinctive sharp taste and crumbly texture is a week or more spent soaking in a brine. To achieve the correct level of saltiness, be sure to weigh the salt.
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I have made this since it first appeared in your magazine and love love love it!! The last time was with raw goat's milk and it was the firmest ever.
I have tried this twice with no success. It didn't set, only a few curds formed and I had to throw all the milk away. Maybe it's the yoghurt? I am going to try with Mesophilic culture next time. :(
I have made this recipe several times using Canadian milk and Astro, Dahl and Perth county yoghurts and it has worked beautifully all but once. That time the feta seemed to dissolve in the brine. I added extra calcium but it didn't help. Does anyone have any ideas?
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