In the last week I have completed 2 Feta cheese -Recipe- the first one that I made, I forgot to add the most important ingredient (Mesophilic starter culture) This made the cheese so soft that it just turned into goo, and got very thick at the bottom. Also because I used Non-Homogenized milk, the cream didn't mix through the cheese like it normally would instead my cheese turned out with little yellow lumps of fat.Once I had given up hope of trying to save my first feta, i began making another, this time very careful to make sure i add the starter culture. This Cheese turned out perfectly, and compared to my first, it tasted like heaven.
Now knowing the feta recipe off by heart I made another Feta this, one also turned out well. One of the feta my family and i had with crackers the other one i used on Pizza and to make "Spinach and Feta parcels"
It is currently 3 weeks until the IY8 open night and the cheese will go off in that time, so i will have to eat them
Time spent on cheese- 2 hours per cheese ( 6 hours )
Time left on project - negative 2 hours
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