Now I do know (and teach) that always the freshest possible milk should be used to make cheese, and milk from different batches and brands BUT …….
I simply couldn’t resist these almost-to-use-by-date containers of goats’ milk at the supermarket a couple of days ago.
Goat’s feta is delicious, especially homemade, so was into the pans immediately. The curds formed perfectly.
It was joined by a batch of regular cows’ milk (pasteurised not homogenised of course).
Fun today in the kitchen bringing it all together – jars of herbed feta of each kind in olive oil, as well as a batch of halloumi.
I love having these on hand to serve to visiting friends.
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