Thought I might try this recipe and see what the difference is between this and the recipe that I usually use.
Noted with interest though, there is the addition of calcium citrate to prevent fetta from crumbling in brine. This addition seems optional, and I am wondering if maybe this is what everyone is experiencing.
Will have to look this up as I haven't come across it before, and I think two control batches would need to be made before any comparisons could be concluded.
On second thoughts, I think that I will wait to get the calcium first before giving this a go. Then I will make them both from the same batch of milk, same conditions, everything, and see what the difference is.