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A Cheesy Bundle of Joy

The feta curd draining in cheesecloth

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For the past month I have been babysitting feta cheese.  I know that this may sound a little odd, but we’ve been working on a feta cheese story in the test kitchen.  At first I was skeptical about the practicalities of homemade feta.  On top of it all, I had to transport this hunk of stinky curd from work to home—even on a weekend trip to my family’s house in Vermont—then back to work again. 

The first two batches were reason enough to hold on to any uncertainties I harbored.  But then we sampled the third batch, and let me just say, all the previous doubts melted away with that one little bite.  The cheese was creamy, yet crumbly, the way feta should be, tangy, salty and downright delicious.  We’re still working out all the kinks, but for now I can truly affirm that homemade feta rocks—and it’s well worth the effort.  

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  • BlueCat | 04/07/2009

    The New England Cheese Making Supply Company (in Massachusetts) not only sells 2 cheese presses - they also sell the plans for making one. As their name implies, they sell all sorts of cheese making supplies and kits. You can find them at http://www.cheesemaking.com/cheesepresses.html

  • Jolka | 03/26/2009

    I quite regularly make yogurt cheese, farmer cheese and cream cheese. My favourite is farmer cheese but I can't get it as dry as I would like it. A nice small cheese press would do the trick but it's rather unheard of to buy anywhere so I am working on my husband to build me one. I am looking forward to see what FC will have to say about squeezing the extra moisture out of homemade cheeses.

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