Thank you both!
I tend to combine recipes and then follow my notes, but this is a good basis of what I do -
http://www.cheesemaking.com/Feta.htmlI definitely add lipase powder as I feel this adds to the flavour tremedously (I use cow's milk p/h)
I do hang mine, however, and even turn it and rehang it after the first couple hours. I also brine the whole mass (ball'o'feta) before cutting it as well. But she explains the "curing process" or drying process before the final brine. I follow this for a few days, turning and turning the chunks. Sometimes I even salt the cut sides a tiny bit if they seem wet.
When I make my final storage brine, I always add a cup or two of clear whey from that batch as well as a tiny amount of vinegar and calcium chloride to the prepared salt water brine.
Feta brine - 1 litre of water + 4.5 Tablespoons Salt - 8% brine
I also add 1-2 cups of clear whey from that batch
1 tsp calcium chloride
1 Tablespoon white vinegar
(Enough for a 2 lb batch - adjust as necessary)
