You wouldn’t believe me if I told you – it is really delicious and feta-like. You just have to try it for yourself. You must try this if you like(d) feta. I did, I loved it on salads and sandwiches. I loved it on a spoon or a fork. I loved it in my frige and on the couch. Feta was one of “my cheeses.” Until I kicked that dairy crap to the curb.
You know that feta is made from sheep and/or goat’s milk? I didn’t even know they milked sheep! I did know about goats, but the image of that in my head is too disturbing to think about for very long. Oh! Something I learned this year: Buffalo mozzarella…comes from the milk of a water buffalo! Are you freaking kidding me? I thought the term buffalo here just meant that it was a big block of mozzarella, not that it came from a buffalo. Who thinks these things up?! I mean, really?
Anyway, this version of feta cheese is made from a soybean. What a relief. I cannot take credit for this recipe, regrettably. I found it in the May/June 2012 issue of VegNews. It’s totally easy and doesn’t involve any of that (disastrous) fermenting I’ve had such bad luck with.
Simmering
