I made a 2 gallon batch of feta with goat's milk a few days ago using the Fias recipe: Hang for 24 hours, cut into chunks, salt them and leave in a covered container for 3 days at room temp. Today I put them into brine with a little CaCl. They are firmer so far than any other batch I've made. My last attempt turned to mush in the brine. I'm hoping firming them up first helps.