Along my path to a home dairy many a cheese recipe has come. Some pass through with a slight nod and others remain household staples. I received a recipe for feta in a cheese making kit purchased early on. It was okay but nothing to call the neighbors about. After research, reading, trial and error the farm boy and I have put together a marinated feta we just can't live without.
In the past, we tested our recipes with purchased pasteurized cow's milk as well as purchased raw cow's milk both of which had excellent results. Having a small dairy herd on our homestead, all of my cheeses are now made with fresh, raw, unpasteurized cheese from our very own dairy goats. A heavy bottom stainless steal stock pot with a lid serve us well along side a digital thermometer. Instead of purchasing expensive cheese cloth for our cheeses, I use cloth diapers- the unfolded kind purchased just for this purpose. They hold up well to multiple washing and are sturdy for hanging heavy cheeses.
Without further ado, I share the recipe we make every week with fresh, raw milk from our herd queen, Zaida.