The feta worked!! I had serious doubts when I saw the thawed goats’ milk was a bit curdly and gloopy at the outset.
In actuality it performed admirably, as you are not supposed to make bread and cheese in the same area. I had 3 loaves of different experimental bread doughs on the go.
To add insult to injury there were jars of sauerkraut bubbling over in close proximity – not ideal for cheese curds to form.
(I’ve also been told this can accidentally inoculate your cheese with the wrong bacteria.)
However, it survived. There’s a lovely block of feta to use in Spanakopita and more than 2 litres of whey, which I will use in breads, cakes and as a stock.