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.
![cg says [something loudly]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FPmCZqXj2-YcQaqnchsA3zKcMX4MIsNrt-Q1wM9gJSyUJH_a6g_V1m_JKR0tKEOGU6F1AFBv8al43phB58tEMIPcT3G0wXzmJpswV9I5mFB7zOhpv8a8dpEAR6i9uS0mkOQKp_pC6PE/s1600/blogheader.gif)
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.
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.
Subscribe to:
Post Comments (Atom)
these are looking really good! Yummyness
ReplyDelete