Saturday, June 12, 2010
It is a pretty simple process but a bit time consuming. I need to work out a better starting time next time so that I don't end up doing all the fiddly bits late at night. The fetta is now sitting in a brine whey in the fridge maturing for a few days until I am game enough to taste it. At this stage it still tastes very much like a home made cottage cheese -boring. I think I might try it in a Greek spanakopita recipe first as I am not sure if it will achieve the flavour and consistency of the Fetta I am used to eating.