Guest guest Posted June 4, 2008 Report Share Posted June 4, 2008 I made feta for the first time, using raw cow milk. I am kinda disappointed in the results. The cheese has been in the whey brine for 2 weeks and it just tastes mostly salty, not cheesy, and not as dry/crumbly as I expected. Did I probably do something wrong? I used Fankhauser's Cheese Page for recipe. Also, I expect to have extra milk for a few weeks, so I decided to experiment with cheese-making. What can I do with the whey--I do not have chickens/pigs to give it to. E. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2008 Report Share Posted June 6, 2008 writes: > You can make ricotta with the whey and then give what's left over to > dogs or something. I'm determined to try ricotta one of these days, but for now I've been dumping it on the compost pile. -- -- aaron.baugher.biz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2008 Report Share Posted June 6, 2008 writes: > You can make ricotta with the whey and then give what's left over to > dogs or something. I'm determined to try ricotta one of these days, but for now I've been dumping it on the compost pile. -- -- aaron.baugher.biz Quote Link to comment Share on other sites More sharing options...
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