I just had a look at her recipe. I have not tried that approach before. I add salt to my feta with a saturated brine instead, and then take the cheese out of the brine and put it on a mat in the cave to stabilize for 2 days. During that 2 days the salt is moving into the cheese and it firms up. I keep the whey in the house frig during this time. After the 2 days I put it into a light brine (8%) made from the whey. It is ready to eat in about 1 week. But it is still good 6 months later! So if the cheese is in your home frig, I would say you could let it rest 5 to 7 days as instructed. Try the cheese at that point - it should be tasty! Then put the rest in light brine for longer storage. I hope the whey from making the cheese has been kept in the frig as well!
I am making feta today too!