my first feta!

[Trisha in WA]

I just tasted my first feta yesterday. It is FANTASTIC! I am so pleased. I made it with cow milk and added lipase powder. Loved it! Now I am researching all the great ways I can use feta in my cooking. It was such an easy cheese to make too!
Thanks to all the posts here about drying it before putting it in the brine. I did just what you all said and it is the perfect texture. This will most certainly be a cheese that I make often.

[mtncheesemaker]

Congratulations on your success!

[Louise]

Well done - I am very envious 

[Boofer]

That is success...when you make a cheese with your own hands and talent and it actually tastes good.

Congratulations. Yeah!! 

-Boofer-

[Tomer1]

I got some enzyme delivered from the US so I attemped a feta to asses its viability\damage.
I dosed according to directions at 1\8 tiny tsp per 2 gallons.

A few days after the make, the acidified whey (kept at 28-30c long after draining) brine smells amazing, sort of like goat's milk yogurt.  I would taste it but its 16% so that would just be crazy...

I didnt stir much so I got high moisture curds,after 12-14 hr of draining some were brined as soft feta and some were transfered to the cheese cave for 4-5 days on a mat to harden\lose moisture and then brined.

So in 30 days i'l know if its any good

[Trisha in WA]

I only aged mine for 3-4 days in the brine at room temp...after 3 days air drying. Hubby generally doesn't like real strong flavors, and he likes it at this age.

[drumbeat]

I will have to go hunting for this air-drying feta- I guess I missed it somewhere in my travels. But hey girl - from one Trish, Trisha, Tricia, to another WTG 

[Trisha in WA]

UPDATE:
I let my cheese age in the brine for a LONG time and it was even more FANTASTIC! I got lots of rave reviews too. Second batch is in the brine now and has been for a week. We have been using some already and it is wonderful.
I really like this cheese....it's very easy to make and is much more versatile that I ever thought it would be.