CheeseForum.org » Forum

Well, probably the best term for it would be "beginner's luck"... 
Thanks, Alex and Mondequay!

BTW - I just posted on the "RENNET COAGULATED - Soft Brine Preserved (Aegean Sea)" board some pictures from my first attempt at making Feta, which also used the same milk.

Quote from: Alex on October 06, 2010, 12:36:15 PM
Mondequay, the point is that Ofer and me are using exactly the same milk, because there is only one manufacturer for this type of milk.

Well, the plot thickens! It's hard for me to imagine only one manufacturer as I have so many to choose from, most not very good though. I guess I will agree with Ofer's beginner's luck theory.
Christine