Well John, I've never gotten that much curd mass before in all of my previous cheeses. I took up your suggestion on the liquid veal rennet and cultures from my "why does it take so long for my curd to set" thread.
If this is normal, ok great!
Change nothing means just that. The strong Lipase was *wonderful*. I took some into work even, and shared with a few of the ladies there. One lady (My commanding officers secretary) was so shocked at the flavor! She told me to go into business and sell it. See it tastes around 90-95% the flavor of the cheese we ate every single day in Turkey. And that was my target flavor set. She said that it tastes nearly exactly the way she remembered.
Talk about a ringing endorsement.
Tonight my wife made a traditional Turkish dish with it. And I'm currently setting up to make Yufka. Which is a very thin pastry style sheet. Take the Fetta, combine with fresh parsley. Roll it up and fry. Looks like this at the end:
Now that there's barely 1 cup of it left, my DW is going out to get me more milk for another batch.
What am I getting into here! Jeesh!
Attached is the layered spinach, Fetta, parsley, etc dish we had for supper.
ps. I did in fact enjoy a celebratory beer at the end