Feta Cheese


Jack and I are doing really well. We eat a clove or two of raw garlic every morning with breakfast. More if we think we might be catching a cold or

something. We drink comfrey tea if we really get the sniffles or sore throat. Echinacea tea for anything else..like the flu bug. I have studied herbal healing for years and we believe that man makes chemical soup pills, so he can patent them, trying to mimic nature. Why not just go to nature and get the real thing.

Last week, I wrote about making goat milk cheddar cheese. It was brought to my attention that I skipped a step. In between the draining and the pressing, most people put their curds in a bowl and add salt to them. Jack and I don't because we like our cheeses without the extra salt.

This week, Feta cheese, which is salty. To one gallon of goats milk at 65 degrees F. add 1 heaping tablespoon yogurt and 1/4 rennet tablet dissolved in water. Let set curd, cut the curd and drain and press it. After pressing, cut the block into 1/2 inch pieces and put into a salt brine. The brine I use is 5 tablespoon of sea salt in 20 ounces of water. I use a wide mouth canning jar. It will hold all the cheese from one gallon of milk. Pour the brine over and cover it for minimum of three days. You can eat this as is, however, if you want crumbly Feta cheese, you need to drain the curd and dry it on a reed mat or in a strainer where the cheese is one layer deep. It needs to have air circulation all around it. After drying, you refrigerate it. I put my dried curds in a cottage cheese container and if I get to much, I freeze it. It also makes wonderful thank you gifts.

Neufatchel cheese

1 gallon goat milk, 1/4 cup buttermilk, 1/4 rennet tablet. Warm milk to 65 degrees and while stirring, add buttermilk and then the rennet dissolved in 1/4 cup of water. Cover and let this set overnight. In the morning a curd should have formed. If not, let it set a while longer. When formed, cut curds and drain for at least 12 hours. Put into a bowl and sprinkle with one teaspoon of salt. Store in the fridge until ready to use. We add minced garlic or chopped herbs to this and use it on crackers or spread on crepes or bread. This cheese may also be molded. I use tuna cans with both ends cut out. After setting in the molds overnight in the fridge, freeze for future use, or set out to eat. Wonderful for parties.


>From the Homesteaders

Everything from the 1800's

Jack and Kathy