Goat Time with Goats

The midway point for a batch of feta. After culturing the milk, cutting the curds, and draining in bags of cheese cloth, the bags come down and the blocks of curds are cut into cubes, which are then rubbed in salt to sweat for several hours. Eventually they will be washed and then brined. They’re ready to eat as-is, but the sweating and brining process adds a lot of flavor.

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