Hello! And welcome to my first recipe video! Today, I'm going to tell you how to make feta cheese. It's absolutely scrumptious (when made right), and so simple to make, too. This week's verse is Psalm 117. Enjoy!
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Yay! I've been waiting for this :) Good job :)
ReplyDeleteCan you use fresh cows milk instead of goats milk?
Yes, cows milk works just as well. Goats milk is just traditional. (and Dad can eat it that way!)
ReplyDelete~Esther
Alright - I'll have to try it sometime. :)
ReplyDeleteLove you!
HI Esther ! I just watched your video & I had to chime with Rachel & say GREAT job on your first video ! I loved it and you even have just the tiniest Kiwi accent :) I look forward to what else you come up with !
ReplyDeleteBlessings ~ Mrs Crosswhite
Abigail: Esther yay yay yay! I've been waiting for a LONG time!:) GOOD JOB!
ReplyDeleteThanks all! :) This was actually the second video I did, (first [one about how to make rhubarb crisp] was kind-of trial run to see how it would work) and I don't think I was as nervous and stage-struck, if you know what I mean! I did say "SO" too much, though. Have to watch what I say!
ReplyDeleteAnd the Kiwi accent? No. I'm all Americano.
Blessings,
Esther
Abiagil: a few questions: is it safe to eat cheese that didn't turn out "good"? And where can you get the "r" stuff in the little bottle you put in? Forgot the name.:)
ReplyDeleteAbigail: Esther I have a computer question. The little pencil on my blog that lets me edit is gone. And the little "button"that popped up on the google homepage got moved. Now I can't post anything new. The reason for the long silent blog. aND GOOGLE offers no customer services! Any clues?!
ReplyDeleteCan you look at your blog from the front? Up on the top bar (navigation bar, it's on the very top of the blog with "Search" on the left and some other things on the right), there should be a "New Post" thing. If it's there, you can click on it and write a new post...
ReplyDelete~Esther
(And yes, I am figuring out about the rennet!)
Here is a link that might help:
ReplyDeletehttp://blogknowhow.blogspot.co.nz/2011/02/fix-missing-quick-edit-pencil-blogger.html.
~Esther
Yes, it's totally safe. Just doesn't taste very good, and isn't what it's supposed to be like! :)
ReplyDeleteRennet?
IF YOU'RE IN THE US...
Here's a link to where you can buy some: http://www.cheesemaking.com/cheeserennets.html. Mum's used quite a few (liquid, tablets, and powdered) of the choices they have there. (We bought from them when we lived in the US.) I asked her which one she would recommend, and she said that the liquid is the easiest to use, not only that. It's also a lot simpler to measure, too--you can be more precise. She recommends the Liquid Animal Rennet or Organic Vegetable Rennet. The price is $6.50 USD for 2 oz (remember, a little rennet goes a LONG way!).
IF YOU'RE IN NEW ZEALAND...
You can find rennet in just about any grocery store. It's in a green box in the milk isle (usually refrigerated). You can buy 120 ml for under $3, Mum believes. Brand name--RENCO.
Hope that helps! :)
~Esther
She's defently American, no kiwi accent to be heard we're working on it though :P
ReplyDeleteRenco rennet I believe is the only stuff you can get here.
ReplyDeleteMore about accents, her little brother who learnt to speak in NZ sounds american too.Gotta change that.
^^^See? I said I was all Americano!^^^ :D
ReplyDeleteYeah, Renco rennet is all we've seen. Makes it easy to decide which kind to use! :D
~Esther
Abigail: thanks a billion Esther! Sorry I was such a question box but I like asking you questions! I really wanna try the cheese but we don't have rennent. And thanks SO much for the link for help about my blog. The rennent ingfo was very helpful.
ReplyDelete