I'm back making cheese....more feta!
1 gal cream-line whole milk (Kaluna)
1/8 t Feta A culture (Choosit)
1/8 t Goat Lipase (Mad Millie)
1/4 t CaCl2 solution (The Cheesemaker)
1/16 t Dried Calf rennet (The Cheesemaker)
Flocculation was at 16 minutes, not that much different than the last time I made feta.
Now while it's forming curd I'm looking for my long lost notebook...