I haven't forgotten about this, I'm just too busy right now. The gist of it is:
culture: LD type (such as probat) 60% + l bulgaricus, l acidophilus (even blend) 30% + ST (such as danisco's 40 or 50 series) 10%. Or use Feta B, it's pretty close.
Heat to 30C (+- 1C)
add culture, ripen to 6.6
Add rennet, time target to floc is 12 mins. 4x-5x multiplier
cut to 5-10 mm size curd.
Let sit around for 15-20 mins. Stir a few times to prevent lumping. Let sit another 10-15 mins
Drain the entire mass and put in molds. Keep the molds warm, not below 27C. Huge honkin' mess of curds, drain in large molds.
Let acidify either in the mold or take out of the mold and put in warm room. 20C, 70-80% RH. Do this for 1-4 days until cheese firms up. Target pH no higher than 5.2 before unmolding. Usually comes in at 4.2-4.6. If demolded, flip twice per day, whey will drain.
Salt, so final salt content does not exceed 3%. Cure further in a slightly cooler room around 18-20C. Flip, whey will keep draining.
Once cheese stabilizes, no more whey seepage, cold pack per usual cold storage routine, ~34F.
Can also salt the curds before pressing, but if doing that, do not salt more than 1%, and then rub salt later.
Basically, the approach is to use some lactobacilli for flavor and acid, and ferment this like a Stilton, and then eat.
Sheri, if confusing, please ask. That was my recipe shorthand.