Tuesday, July 7, 2009

A life that's so sublime, palace of the brine

Rennet cheese #2 is officially Feta cheese #1! Except for a little bit that I saved to crumble on something. Pretty sturdy stuff; looks just like the real thing! Now we just have to wait for the feta to pickle for a couple of days.
The brine was 2.5 cups water and about 5 Tbs of salt (per the good Dr.'s recipe), plus the English thyme I added. Now everytime I open the fridge I sing to myself, Pickle away, little dudes! Pickle away!
That worked for the carrots.

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