Name: Feta Cheese
Ingredients: 1 ga Raw milk;; 1 pt Goat's milk;; 1 c White vinegar;; 1/2 c Salt;; 1 1/2 c Water;

It is my firm conviction, based on the Scriptures, that the gift of “tongues' from Acts 2 is speaking a previously unknown language. It came to authenticate the apostles before Scripture was written and served as a sign to the Jews that judgment was upon the nation. We see tongues spoken only two other times in Acts when the Gospel reached the concentric spheres mentioned in 1:8 and then it ended in Acts 19 when the Gospel reached the so-called “remotest part of the earth” (cf. Ac. 2:4; 8:17; 10:46 and 19:6).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cheese/eggs	12	Servings

INGREDIENTS

1	ga	Raw milk;
1	pt	Goat's milk;
1	c	White vinegar;
1/2	c	Salt;
1 1/2	c	Water;

INSTRUCTIONS

Bring milk and goat's milk to a vigorous boil. Add the vinegar and remove
from heat. Pour the now curdled liquid through a cheese cloth. Let it drain
for one day. Cut into 2 inch square pieces. Boil salt in water and cool to
room temperature. Put the cheese in salt water and store in the fridge.
Notes: I have made this and served the same day. It is milder than if made
properly, but it works. Just skip the salt water. The salt water is its
preservative. I have added dill and mint (at different times) to flavor it.
You can add whatever herbs appeal to you.
Per serving (excluding unknown items): 3 Calories; 0g Fat (0% calories from
fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 4264mg Sodium
Recipe by: Pirayeh Shamshiri
Posted to MC-Recipe Digest V1 #998 by Ruth59 <Ruth59@aol.com> on Jan 9,
1998

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