Home Dairying: Raw Feta Cheese

Feta Cheese
From the moment I ate my first hunk of mediocre store-bought feta, I was hooked on this tangy, salty cheese. So you can imagine that once I tasted small-batch feta from a local farmer, I was sold for life. It’s one of my favorite additions to salads and is great in omelets or atop pizza.

I also recently discovered, in my quest to find cheeses easy enough that even I can make them, that feta is another fairly simple cheese that can be made at home using raw milk. Once I found that out, I decided to move past yogurt, kefir, and chevre and give this personal favorite a try. It really is easy and our whole family is really excited about the results, so much so that I think it will become a regular staple so long as we have milk.

Here are the photos to prove that if I can make it, anyone can… it really is that simple and tasty.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Warm Blue Cheese Dip

blue cheese dressing

This warm dip is amazing with natural baked corn chips or still-sizzling, coarsely-salted sunchoke or potato chips. You can also spice this recipe up by adding freshly chopped basil or rosemary. It is a great appetizer idea and can be made with sour cream instead of yogurt, for a sharper cultured taste and a richer flavor…. 

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Home Dairying: Simple Raw Cheese

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I make a lot of kefir and yogurt not only because we love the taste but because it truly is such a simple process for me to churn it out. For a long time I was just a bit intimidated by cheesemaking and thought that maybe it was just too much to take on.

But now with an abundance of milk and only so much yogurt and kefir a family of six can eat (which is quite a lot, actually), I felt obligated to turn that milk into one more option for the plate.

After giving it a go, I was happy to find out that these simple cheeses are really no more difficult than the milk and kefir making process.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Home Dairying: The Everyday Basics

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Needing to use up an abundance of milk is a problem I never saw coming. Fermenting pickles makes a lot of sense when you’re staring down bushels of fresh vegetables and I’ve been there. But milk?

I actually think this is a common “problem” to have on a homestead. Dairying – the process of making various foods such as butter, cheese, and various dairy cultures – is a way to not only prolong the shelf life of that milk but also create delicious and varied items to put on the table and make the most of that milk.

I’ve been doing a bit of this on a smaller scale with goat milk recently and thought today I would share the simple things I make to add goat milk variety to our everyday foods.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website