Has been 6 months since I made cheese, holidays and family stuff just got in the way. Decided to re-start with a batch of Fetta. Using my last successful recipe (see my previous Fetta posts). I like the more sharp, crumbly Fetta so will make sure I add some stirring steps to get the firmer texture. Using fresh cows milk, collected form the diary after last nights milking. I have just added the rennet, so relaxing while it sets.