Making Feta Cheese on a Homestead Scale: Hanging, Salting, Brining Pt 3
3,216 views · Published 3 December 2016 · 5:22 · Indexed 10 October 2026
Channel: Hardcore Sustainable · 2016 · Howto & Style
This video completes the series on making feta cheese with raw organic milk. We hang the curds, salt the blocks, and finally drop the blocks into a brine solution for their final aging before eating. After 3 days at room temperature the feta is starting to develop some of its flavor. This cheese ends up dry and crumbly and is a delicious topping for a salad or a pizza. It can also be used as a condiment on just about anything. It's not quite the same as goat's milk feta, but it's better than any storebought version of cow's milk feta.
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