Gurkan,
The culture must be a Flora Danica (as I have never heard of the other type) It's cremoris and something else.
You may be right about the milk, It makes a lot of sense to try pasteurizing, but when the cheese comes put well, it comes out really well, and most of the rest of the time I can see or find out where I went wrong.
Actually, now that I think about it, I think I usually let the feta sit unbagged for a bit before tightening it up. It was late whrn I did that one, I'm thinking maybe I didn't do that.
I think I will learn how to pronoince your wholey Turkish cheese's name and tell people I am making that instead of feta