No matter who calls what from where I still call it Feta if they want to come and be austere over here then they are welcome to. Same with my white mold ripened slightly gooey cheeses about 4 inches by 1 1/2 inches tall. Sorry, rant over with
This method is from my new Cheese Tome - Mastering Artisan Cheese making by Gianaclis Caldwell. The method she describes as a Firm and crumbly Greek Feta style brined Cheese. Although there are pH markers in the recipe I can't follow those too closely with the current Duo Strip paper. Thankfully there is really only one 4.6 to 4.8 at the end of the very light pressing under just the weight of the cheese before brining.
So starting with 5 litres of Maleny un-homogenised yet still pasteurised milk.
1/32tsp of lipase diluted in 1/4 cup non chlorinated water 20 minutes before use.
1/32tsp Flora Danica diluted in 1/4 cup the warmed milk @ 27 Degs C - to wake the culture.
1/8tsp Calcium Chloride diluted in 1/4 cup non chlorinated water.
Warmed the milk to 31 Degrees C
Added diluted Calcium Chloride
Added activated Lipase at the same stirred for 2 minutes
I use a culture from Green living Australia and I normally use a dash (1/8tsp) for 10 litres so to follow the method I'm using half that amount.
11:40 @ 31 degrees C added re-hydrated culture stirred gently for 2 minutes.
Left ripen for 1 hour
Rennet the rennet is 190-200 IMCU in strength recommended dose is 2 mls per 10 therefore 1 ml for 5 itres plus 1 ml because I added lipase.
12:44 added 2mls diluted in 1/4 cup non chlorinated water.
Using the floating bowl method of measuring the Flocculation point with a multiplying factor of 4 to determine the cut point.
Keep you posted