Homemade Feta Style Cheese

This tangy, salty cheese originated in Greece.  They usually make it with a combination of sheep and goat's milk.  I use our goat milk but you can use cow's milk too.  This cheese can be sliced and frozen to crumble later or crumbled now, frozen on a sheet and then bagged to keep. Its one of the easier cheeses to make and is a bit more forgiving that others. 

Homemade Feta Style Cheese

1 gallon milk (preferably raw and can use cow or goat) 
1/16 teaspoon Mesophilic starter culture powder
1/8 teaspoon liquid rennet 

1 cup (approx) canning salt (non-iodized)
1 teaspoon white vinegar

Heat the milk in a double boiler until it is 86 degrees. 

Foodie Friends Friday Linky Party #97

Welcome to the

Linky Party!!

Foodie Friends Friday will now have a Guest Host each week! 

(If you are interested in being a Guest Host for future parties, please contact me or any of our regular weekly hosts.)

This week Melissa from Served Up With Love joins us! 

Please visit her pages...

Facebook Page: https://www.facebook.com/pages/Served-Up-With-Love/222501791109901
Blog: http://www.servedupwithlove.com/

Glazed Ham on the Grill

This ham starts off with a simple glaze and the cooking method is easy.  You can use an oven but you will get so much more flavor on the grill and I highly recommend charcoal over gas here. 

Glazed Ham on the Grill                                                                             Printable Recipe

1 ham, spiral cut or not (any size will do - mine was 9 lbs)
1 cup honey
1 Tablespoons A-1 sauce

Start charcoal grill and allow to pre-heat.  Each ham comes with it's own directions.  Mine was 300 degrees and 15 minutes per pound to heat.  

Mix together honey and A-1.