, Tea knows her Feta, so yep I guess it's ready in a couple hours after being in brine.LL
, I didn't weigh this one my it's the same as my previous batch
which also used 1 US gallon whole milk and I did weigh at 2.0 lb/0.91 kg of cheese, before brining. That batch I brined with saturated brine for just a few minutes and then stored in tub without brine, ready to go straight away I guess. We had some immediately and tasted great.Tea
, I remember in one of your posts that added herbs, was that during making or after and did you use dried and if so what type or is my memory kaput?