Thursday, June 21, 2012

Feta update


It's good! It's really good!

If I sound surprised, it's because I am. Our jar of home-made feta has been hiding out in the fridge in its brine for the last three weeks, waiting for us to muster enough courage to eat it - I was really worried this was going to be one of those interesting sounding experiments that turn out badly. But this morning, as Kim was looking for things to add to her scrambled eggs, it finally seemed like the right time to have a taste. So we took the jar out of the fridge, held it up to the light, opened it, smelled it. It looked right and it smelled right, and when we finally tasted it, it was briny and creamy and intense, just like feta should taste.

Success! Now the problem will be rationing our $28 feta so it doesn't all get eaten today.

As a side note, just look at that breakfast: home grown eggs, strawberries and greens, and feta from our newly initiated kitchen dairy. No, the bread's not home-made, but this plate still gives me a happy sense of accomplishment.

5 comments:

jeanives said...

I want to have breakfast at your house!!!

Alison said...

Congratulations! You've added another skill to your repetoire. Bet those eggs were delicious.

Shim Farm said...

Yum. That breakfast looks great. Glad to hear your experiment was a success. Doesn't get much more local than that. Now all you need is a goat!?!

Kris said...

Isn't home made feta the best? I have been making it too. But it sure didn't cost that much. I make that much plus a little more on 4 of the little half pint jars in olive oil. You might think about selling some to make up for the expense! But no, it's better to just eat it all your selves. Enjoy!

Paula said...

Yes! Goats at Mucky Boots!

But if you do it, get yourself a Henry milker.

(Assuming you get nannies and not billies!)

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