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Homemade Feta

by Christopher Riley

Homemade Feta

All of your comments were so inspiring to me! so great to hear about all your pilgrim ways! upon reading through them i had two thoughts:

1. i am not alone.

2. what the hell do they need me for?

then i thought i better step up my game, break out the big cheese… tigress in a dairy? stranger things have happened.

ahem. some of you may remember my trip to turkey last summer. i fell in love with the country, it’s people and their way of eating. feta is a very common type of cheese in that part of the world, eaten in many ways.

upon arriving home from turkey last summer i set out to learn how to make it. we’ve been eating it regularly ever since. although it’s slightly more involved than say, homemade yogurt, it’s not all that difficult. and as with anything homemade, once you get the hang of it you can tweak it until you get exactly what your taste buds are looking for.

i cannot begin any discussion about home cheese making without first paying homage to madame fromage – ricki carroll, whom i was lucky enough to take a cheese making workshop with about 3 years ago. her book is to cheese making what linda ziedrich’s book is to pickling. indispensable. and even better her mail-order biz new england cheesemaking supply co. is a one stop shop for everything needed for home cheese making, all artfully packaged in non-threatening home dairy making sizes. and the stuff gets to your door quick!

feta is a salty cheese traditionally made with sheep or goats milk. store-bought pasteurized goat’s milk is what is needed for this feta recipe, and it should be fairly easy to find, at least at your local co-op or organic grocer, if not your local farmer or farmer’s market.

the possibilities for serving feta are endless: on tomatoes, in bean and grain dishes, on it’s own with a drizzle of olive oil and a sprinkling of black pepper & fresh herbs – take that and smash it all over a thick slice of country bread, or a just warmed pita. in all manner of salads, egg dishes, & veggies of every persuasion. and my personal fave – served with big hunks of fresh summer melon and a shot of ground chili pepper. i think i can honestly say –

everything’s betta with feta!

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