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RE: MAKING GOATS MILK FETA - LESSON 1 IN CHEESEMAKING
Very well written and thorough post. I have been wondering how homesteaders make milk into cheese, soaps, yogurts, etc.. The finest cheesemakers in the world all seem to have their own secrets to getting the ideal flavor and texture.
Is Feta a Greek cheese originally? The kind in stores is more soft, dry, crumbly, salty. Yours looks more moist, almost between mozzarella and swiss. Looks very yummy. Must be the magic of goat milk and the maker's talent.
Thank you for the compliment @creativetruth. It is actually more dry than it looks. There is a lot that influences the cheesemaking process but the store bought will be vastly different for two reasons. One because it is cow milk and two because it is commerically produced. Very different to the original Greek style!