Feta #4 was my first real disappointment so I figure I was due for one.
Now on to #5:
1 gal p/h whole milk (Oberweis)
1/8 t Feta A culture (Choozit)
1/8 t Goat Lipase (Mad Millie)
1/4 t CaCl2 solution (Hoegger Dairy)
1/8 t Calf Rennet (The Cheesemaker)
My first mistake was adding the CaCl2 solution at the same time as the lipase and culture...not a big one.
My flocculation time was 19.5 minutes though! But at 80 minutes I had a nice clean break.
Cut curd and stirred at least every 5 minutes for the next 30 minutes. Unlike the last make whey expulsion was good. I then ladled the curd into a cheesecloth lined colander, let that sit for 5 minutes and then ladled the curd into my two molds. Turned molds every 15 minutes and now it's draining overnight-24 hours or whenever I get around to it tomorrow.
Pictures from today ;)
Now it's time to salt :)