Heather Haddad

Freaking feta.

I decided to foray into making semi-soft cheese. Feta, one of my favorite cheeses, was naturally my first choice. Sadly, it turned into a total disaster. I tried using goat’s milk (which, by the way, does NOT taste good raw) but I accidentally bought half as much as I needed (even if I had realized my mistake, I would have still only bought half as much, as a gallon equivalent of goat’s milk runs about $16 at Whole Foods). Anyways, I was forced to half the recipe, and it was either that, or the fact that I accidentally heated my milk up 40 degrees too high on my second attempt, that made my cheese nothing more than a pot of slightly thickened milk.

I’m bummed. I’ve never failed at cheese making before. I am going to try again tonight, but this time with cow’s milk, as it’s cheaper if I fail.

Freaking feta. Why do you have to be like that?