Horrid day but that’s ok. Pickled carrots and rocoto chillies (with sparkling jostaberry and a batch of elderflower in recycled soda water bottles in the background) alleviates kitchen boredom, if indeed there is such a thing.
Something else to do when the weather’s icy and there’s 6 litres of pasteurised milk left over from the cheese making class.
In this instance – feta. It’s a protracted process – feta is an attention seeking little beast, but so worth it for the end result.
Just one more turning in three hours’ time, and then brining for a few hours and it’s done, ready to serve to guests at the weekend.