Making Feta Cheese on a Homestead Scale: Setting and Cutting the Curds

This is the next in the series on making feta cheese on a homestead scale from fresh raw cow’s milk.  In this video we add the rennet and set and cut the curd.  This is the fun chemistry part of the process where the milk transforms into something else.  I also talk a little about raw milk products and why they are so hard to come by in our economy.

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