Artisan Cheese and Prosciutto.
This is a blog about making cheese and preserving meat at home. We will make all kinds of cheeses together including soft-ripened, cheddar, stilton, feta and a tomme. We will also cover basic charcuterie or the art of preserving meat using salt and smoke. We will make prosciutto from ham and duck breast, make our own bacon and even learn how to make sausages and cure them. I don't claim to be an expert in any of this, but please join me for the learning and fun.
Thursday, January 17, 2013
How to make Feta Cheese Part 3
This is the final part in how to make Feta Cheese. I discuss how to make a brine solution, and how to measure the salinity of the brine solution. I also discuss how to make Feta less salty before you serve it.
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