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Summer on the farm brings about changes in the pastures from green to brown, but there is still plenty of goat milk and rainbow chard. The narrator decides to make a colorful charred chard and feta pie for lunch, utilizing excess milk to make delicious feta cheese. The process involves culturing the milk, adding rennet, and waiting for the cheese to set, yielding roughly 1.5kg of feta from 12 liters of milk.
