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summer is here on the farm and the pastures that were once luscious and green in the spring have now turned crispy and brown our damn irrigated Garden as we await our summer fruits and vegetables to ripen [Music] but the goat milk is still a flowing and the rainbow Chard is still providing so I decided to make us a colorful charred and fed a pie for lunch with plenty of leftovers for the rest of the week Ive made feta three times now since I started milking the goats and each batch has been delicious its not complicated but it does involve a bit of waiting time in between steps its a great way to use up excess milk 12 liters of milk makes roughly one and a half kilograms of feta using this large stainless steel pot I found it pretty easy to maintain the right temperature for culturing the milk once the cultures and their pays have been added I gently stir the milk to incorporate them and leave them for an hour to ferment before adding rennet diluted in a cup of water the rennet cre
