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Here are some pictures of my first Feta. I started in on Saturday, basically according to the recipe in the "recipes" section here. I used pasteurized store bought 3% cow milk (not UHT), two ice-cubes from my homemade Mesophilic Starter Culture, and didn't add any CaCl or Lipase. I salted the whey and used it as brine. The last picture shows one cute Feta cube after 4 days of brining (today)! It turned out crumbly as it should, but I have to keep it in water for an hour before serving, because it is too salty otherwise.

Congratulations - that looks like a tasty cheese to me!

Congratulations, that looks wonderful. 

I have some feta on the stove now, that I should be attending to.

Thanks, Connie and Tea, for your warm welcome! 

Very nice ofer! I find feta very salty in general.

Thanks, Debi!
It is very salty, and the problem is that after soaking in in water for an hour to get some salt out, it losses much of it's crumbliness... I used a 13% brine, but maybe, if I don't intend to keep it for a long time, I can use a milder brine next time...

Now that's what I was looking for when I tried to make feta yesterday. Nice job, I got my work cut out for me.

I am definately not a fan of feta because of the salt but perhaps a bit less salt would help. We do have several fata fans here maybe they will pop in soon.