I've tried to make feta 3 times now with no success. I have been using pasteurized (not ultra), local milk from the grocery store. I follow the directions of the recipe to a "t", but NO curds form. The milk stays as liquid as it ever was. I even bought new rennet, thinking somehow my rennet went bad, but I had the same results with the new rennet. I haven't used chlorinated water. I thought maybe it was the milk, but wouldn't even too-pasteurized milk form SOME curd--just too soft? This was just nothing-- still complete liquid with no separation. I have wasted $18 now on milk that I had to put down the drain. :-( If anyone has any suggestions, I would be happy to hear them!