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Adventures in cheesemaking


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#1 StephanieL

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Posted 01 October 2011 - 08:16 PM

A couple of months ago, I bought a chunk of feta to use in a recipe. It was larger than what I needed at the time, so I wrapped the remaining piece back in the paper and then in a plastic bag (twist-tied) and put it into the sandwich/cheese/luncheon meat container of the fridge. Fast-forward to yesterday, when I remembered that we still had the cheese. Two months' of aging had produced something very interesting: no longer crumbly, the feta instead was smooth and creamy, with the beginnings of a rind. It looked and smelled like a young Brie and tasted a bit like one, and was milder than I expected. If you had presented it to someone, it would have been unlikely that they would have guessed that it started out as feta. We still have some more, so I'll continue to monitor its progress.
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#2 Suzanne F

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Posted 01 October 2011 - 08:46 PM

I think that happened with some feta I had, quite a while ago. I remember it getting somewhat creamy, although I'm not sure about rind.

And as far as I can tell, I'm still alive. So if I were you, I wouldn't worry that it might kill me.

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#3 prasantrin

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Posted 01 October 2011 - 09:17 PM

I have some feta that has been kept in brine for a few months. I changed the brine once early on, but have been to afraid to look into the container again. I wonder if I can get the same creamy result? I'll see if I can find the courage to peek at the thing.

#4 StephanieL

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Posted 02 October 2011 - 10:05 PM

I have some feta that has been kept in brine for a few months. I changed the brine once early on, but have been to afraid to look into the container again. I wonder if I can get the same creamy result? I'll see if I can find the courage to peek at the thing.

I didn't keep the brine--just the original paper wrapper and plastic bag.
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#5 StephanieL

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Posted 11 August 2013 - 09:17 PM

A while ago, I'd bought N a mozzarella and ricotta kit from these people.  Yesterday, we used it for the first time, and the mozzarella came out really well, even though we added the rennet at the wrong stage.  It was excellent fresh and is still very good after being in the refrigerator for a day.  We had it in a caprese salad today along with some CSA tomatoes.  I know it won't last much longer, but I can't see that being a problem. 


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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