6 minutes ago, JohnT said:I was sent the following "recipe" for making a feta style cheese by a friend of mine. I have not tried it as yet but was wondering if anybody else had heard of this method. Here is how I received the instructions:
I am not sure that without some acid it will actually separate into curds and whey. And I am afraid I have no clue what saltwater is without some sort of percentage of salt to water. Let's see what others have to say about this.
Here's a recipe that at least gives some idea of how salty the water must be. So perhaps it will work without acid.
