Fancy some feta? This briny, crumbly, aged cheese is ranked up there with baklava and moussaka. The Greeks did it right.
If you've followed this blog from the beginning, many of the cheeses were basic and great for cheesemaking-newbs. Now with these beginner cheeses up your sleeve, it's time to risk it all...with this not-so-hard DIY feta recipe. The most difficult part of this cheese? Waiting for it to be ready! Plan a week ahead. A week is all you need.
Photo by André Baranowski
Lots needs to be done to get the creamery project moving, but daily life seems to be getting in my way. Fortunately Seana and Dave are dedicating a lot of their time, and are making most of our progress!
We’re currently trying to obtain permits for plumbing, electrical, and water use. I actually thought this part of the process would go much quicker than it has, since the structure is sound and not too much needs to be done, relatively speaking. But permits take a lot of planning and negotiating. And you have to be willing to revise your plan and negotiate more. So while it’s a full-time job to get these things figured out and crossed off the to-do list, we go to our real jobs during the day, and work on permits in the hours between.
05 May 2011
Ha! Victory has been had in the war on finding the Middle-Eastern products I adore... I have found my Labneh, right here in Sonoma even, at Sonoma Market (http://www.sonoma-glenellenmkt.com.) Much to my surprise, I found it at a most abundant location, as opposed to the less-than-luxurious environments I had imagined trekking to Oakland or Berkley to a Middle Eastern specialty market and being pushed around by the regular customers as I have in the past. Those living in L.A. can relate if you’ve ever shopped at the fabulous Elat Market (http://www.yelp.com/biz/elat-market-los-angeles) on Pico Blvd. (Best Bulgarian Feta, btw.) But today in Sonoma is about both victory and convenience. Right on! So, what came next? Lunch.