*******Maybe This Link Will Get You To My Tick Tock Channel*******

I promised to make some cheese for a friend…..

…..her husband is of Greek descent……

In the past…..I’ve been successful at making feta cheese out of goat milk…..

I used to crank it out on a regular basis…..

…..(I don’t personally like feta)…..(it’s just too salty for me)…..

But I’ve got all the bells and whistles that are necessary for making this type of cheese…..

*****Here’s a memory*****

…..our Fox Hunt Club has it’s annual Ball…..

…..and with its Ball there is a simultaneous Silent Auction…..

…..all members are asked to donate items for the auction…..

So I donated a one gallon pickle jar that was jam-packed with home-made feta cheese…..

…..I attached a tag listing the does names who contributed the milk for the cheese…..(you know, making it more personal)…..

…..I can’t remember what the winning bid was…..

…..(but honestly…..I can’t wrap my head around eating that much feta)…..

…..(it’s not my cup of tea)…..

…..once I made a white-rind-something…..kind-of-Camembert…..kind-of-Brie…..

…..now THAT was good…..I should do that again…..

…..but feta…..that’s a hard-no…..

…..then there were those miserably failed attempts at parmesan cheese…..

…..(I don’t want to talk about that)…..(it hung in the kitchen FOREVER)…..

…..(only the flies liked it)…..

But…..I’m back at it again…..however…..I probably won’t be filling a gallon jar with feta this time…..

***History Of The Jar***

…..small…..multiple jars would probably be a better idea…..

***The Ball/Kerr/Anchor Hocking/Atlas/& Libbey Mason Jars***

My friend, Doctor Brigid, has goats “in milk” right now…..and she shared some extra gallons with me…..

So I’m pulling out my stainless steel stock pots and colanders and spoons and paddles…..

…..I’m digging out my cheese cloth (FYI…most cheese cloth that’s available today is really just craft cloth)-(and it’s crap for hanging cheese)…..

Doctor Brigid has nailed making mozzarella and chèvre…..hers is so yummy and good…..

I’ve got feta-making down…..along with the rare & elusive Camembert-esque-something…..and queso blanco (i.e. Farmer’s cheese)-(& other simple stuff)…..

***WARNING:  DON’T EVER SAMPLE MY PARMESAN…..

…..(just saying)…..