Frozen Feta

I refer to myself as an experiential learner.

It’s just unfortunate this was the experience (in a nutshell):

Our extra refrigerator is in my husband’s woodworking shop.  Over the summer, the milk jars took over the house refrigerator so I had to move the jars of brining, aging feta to the workshop refrigerator.

Last week, the workshop refrigerator froze the feta (aged-6-months-pièces-de-résistance-that-I-was-planning-to-entice-restauranteurs-into-buying-when-the-creamery’s-open) into its brine resulting in the aforementioned learning experience.

Frozen feta, when thawed, shatters into a million shards when touched in the brine.  Poof.  Gone.  Just Like That.

Yes, I can strain the shards out and put them to some edible use, but for now, I’m leaving them there because I’m just mad.

– The Goat Cheese Lady

About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Growing up, the closest thing I had to farm animals were a cat and a cockatiel. In 2009, Herbert (my husband) and I bought our first milk goat and I instantly became an urban farmgirl, attempting to balance city and farm life..before I knew “urban homesteading” was a thing. That’s when we began The Goat Cheese Lady Farm, hence The Goat Cheese Lady blog you’re visiting now. After moving to the country in 2014, I embarked on life as a rural farmgirl. We continued teaching farm and cheesemaking classes, raising more goats and began construction on our cheese creamery. But life had other plans and in 2017, we decided that, due to financial and health issues, we had to close the farm for business. No more classes, no more creamery, a lot less milking. We went back to off farm jobs, I as an Occupational Therapist, Herbert in construction with his business, D&A Home Remodeling. At that point, I made a silent promise to myself that I would corral my entrepreneurial mind and focus on a job for a year. Well, it has been a year and I am back. Not to classes, cheese, soap or lotion, but back to writing. I love it. I’m not sure where it will lead me, but that’s where I’m starting. I’ll continue to write as The Goat Cheese Lady for now, and whatever the future holds, I’ll let you know. Our two boys are 14 and 11 and continue to be louder than my sister and I ever were. We have two dogs, Montaña and Flash, a cat, Jumpy, a flock of chickens and three goats. Yes, we still have Lucy, the goat who helped us start it all and was milked by over 1,000 people. She’s retired but still the boss. Chocolate provides enough milk for our family with some to spare for the dogs. Soccer friends, school friends, coyotes and mice are frequent visitors. There are way too many flies and every so often we see an owl. I’m glad you’re here. Sometimes you’ll laugh out loud, other times you’ll be inspired to appreciate the small things. My hope is that, over your morning cup of coffee or your afternoon work break, you’ll enjoy the antics and inspiration that are my daily life. Lindsey
This entry was posted in Cheese Making, Experiments, Farm Life and tagged , , , . Bookmark the permalink.

One Response to Frozen Feta

  1. Susan Soloyanis says:

    Strain and sell as salad topping.

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