I just had my first shot at making Feta and believe it came out good although I cant tell until a couple of weeks if it is good or if it is just taking space in my fridge waiting to be thrown into the garbage.
I made this by mixing a couple of recipes together.
1 Gallon Store Milk (although I always use dry&cream)
1 cup cream
1/8 tsp Calcium Chloride
1/4 tsp Lipase
2 oz Mesophilic Starter
1/4 tsp Rennet
>Mixed milk + cream + CC and heated to 90 deg,
meanwhile dissolved lipase with 1/4 cup water
>when 90 deg was reached I added lipase
>let rest 90 min
>stir every 15 min for 2 hours
>strained curds so they will fit in my Homemade cheese basket
>Turned every hour 3 times
>Turned 1 hour to match the sides
>Cut into squares
>Put in container with 12% brine
20 oz Water
5 tbsp Salt
1 drop CC
1/16 Citric Acid
I think it came really good and I am Happy with the results till now. I will post pics in a few minutes.