Driekus, that feta looks good. The poor set is probably due to the quality of milk. If it is store bought, it should have CaCl2 added. This will help with the set. Also the usual brine for feta is between 12-15%, but not so they are swimming in brine, but just so that it is covering. If you look back to some of my original feta threads, you will see that the container that I store it in, is almost exactly the same size as the cheeses. That way the cheese doesn't get too salty. If the cheese is too salty, just soak in milk for an hour or so, before serving. HTH