Hi, I never press my feta, I make it in a muslin bag- here is my recipe
2-4 litres milk
1/4 cup cheese culture
1/2 teaspoon liquid rennet
1/4 cup cool non chlorinated water
Coarse salt or flaked sea salt. Non Iodised
Warm milk to 30 degrees Celsius and stir in cheese culture or buttermilk.
Set one hour to ripen.
Mix rennet into cool water and stir into milk.
Cover and allow to set another hour to coagulate. Cut curds into
1/2-inch cubes and allow to rest ten minutes.
Then stir gently for 15 minutes, keeping the curds at 30 degrees c.
Pour curds into a cheesecloth-lined colander, tie the bag of curds and
hang to drain for four to six hours. (save the whey if you want to store feta in it)
Untie muslin bag and cut feta ball into slices, then into cubes-lay the cubes of cheese into a dish that can be covered. Sprinkle all the surfaces with non iodised salt, cover and allow to set at room
temperature for 24 hours.
--After 24 hours, drain any whey off and salt all the surfaces with more
coarse salt and let it rest for two hours. Place the cheese in a covered dish/jar and refrigerate
for five to seven days, then btine it.****
.*** alternative-, take the saved whey up to boiling point, add salt to your taste, maybe 2 tblespoons, then pour over cheese, cover and store as below
Use within two weeks or freeze for future use.