So my Feta is now draining in it's mould.
I cut the curd into 2cm cubes, waited 5 mins, then stirred gently for 25 mins.
Cutting went fine but once I started stirring the curds seemed to break up very quickly. Also, the whey was pretty cloudy.
I let rest again for 5 mins before draining in a cloth lined colander for 5 mins. I then transfered it to the mould and have been turning every 15 mins. I have one more turn and then I will be leaving it drain for 24 hours.
I'm not really sure what it is meant to be like as this is my first real cheese but it seems to be draining well and firming up. It's still pretty soft but seems to be holding together ok.
After a min of stirring.
After 25 mins. Are the curds suposed to be this small?
Fingers crossed for tomorrow when I get to see the result.