Udderly Delicious: Marinated Feta Cheese

According to European Union law, I can't technically call what I made feta cheese. But you know what? It's feta cheese. So I'm calling it feta cheese. (Go ahead, bring it on EU.)

Feta is one of my favorite cheeses. I like the strong flavor and I love the texture of it a lot. It's like a blue cheese without the blue. More importantly, I like how flexible it is. It's good in salads, with eggs, on burgers ... the list goes on. However, for this post and for the cheese that we made, I wanted it to stand out on its own.

To Russia, With Love: Kvass

I was hoping to start off early in the To Russia, With Love series with a borscht recipe since borscht seems to be so stereotypically Russian, but when I came upon this old recipe from a 19th century book I saw "kvass" listed as an ingredient. Indeed, a number of recipes called for it. So, anticipating I'll need it for more than just borscht I figured this would be a good one to try and make!

Kvass is a lightly fermented beverage made from a dark bread, usually rye. It's described as tasting sour and sweet, and sometimes can be slightly carbonated. The process is pretty simple: toast some bread, soak it in some water, drain it out, add some sugar and yeast, and in a couple days it's done.  I thought it might be interesting to add some flavor, so this has some berries mixed into it. (A lot of recipes I found called for raisins for some added flavor, but I used what I had on hand.) This is a multi-day project.