They look good to me.
Lipase is not really necessary in goat milk fetta since there is some already naturally present. Cutting with cow milk will reduce the amount I guess but methinks that it will be fine with out it. I will be interested to know what it tastes like in 8 weeks or so...but maybe you will have eaten it by then!
Yes, it probably will not last that long. ROFL
I only made a small batch to see how it would work out, More for the experience than anything else.
I made Ricotta from the whey (knowing the yield would be small) and it has a subtle Fetta taste.
I will definitely do this again (I will let you know what it is like at 8 weeks if any lasts that long) and will use the Yoghurt in it as well.
So far it is softer than cows milk Fetta but not as smooth as sheep or goat.
All in all a nice balance.