Cheese at last!

i went to a cheese making workshop on the weekend and I made a hard cheese that’s still curing, but inspired by the workshop and thanks to the recipe I got there I made feta and it’s great!! 

only issue it’s very salty so might need to experiment with different concentrations of brine.

Here’s what I did:

   

I used a sprinkle of hard cheese mesophilic culture instead of the pre-cultured buttermilk.

      

  

  Apparently you can use an 8% bribe instead so it won’t be too salty to eat. Will try that next time!  

  

  

   

   

   

  

  

  

  

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