Hi Frank and great to hear that you made the cheese. With the fetta, if the curd doesn't form that well, strain it through some cheese cloth before putting it in baskets. A bit fiddly but it works. Have saved a fetta that way a couple of times.
When making the ricotta, did you add some more milk to the whey before heating. My recipe calls for another cup of milk to be added, then white vinegar. This is added in stages until the curd turns. Again the curd is tiny, and needs to be strained through cheesecloth. Maybe with your altitude, more vinegar was needed. Although too much it going to give you a sour cheese. Maybe there is a fine line here that you shouldn't go beyond.