Feta is traditionally made in Greece from ewe's milk, but I have had success using my goat's milk. I see no reason why cow's milk would not work as well. It is a fresh, snow white cheese which is pickled in brine. It is fabulous with kalamata olives and pita bread, as well as in a Greek salad. (Thanks to "Lynn" from the Lactobacillus Board for helpful suggestions.)

INGREDIENTS AND APPARATUS:

1 gallon goat's milk
1 Tbl fresh yogurt (I have had most success with Dannon Plain.)
½ tablet rennet, dissolve in 1/4 cup water
1+ gallon pot with lid
        (stainless steel with heavy bottom is best, enamel works, but you must stir it!)
1 long bladed knife
2 clean sterile handkerchiefs
strainer
cheese mold: Cut the ends out of a smooth-sided 4 x 5 inch tin can, save one of the cut ends.

1. Warm milk to 30°C (86°F). Do not let it burn on the bottom. Remove from heat.

2. Mix yogurt with equal part milk, stir into warmed milk

3. Let inoculated milk set for one hour at room temperature. Meanwhile, dissolve rennet in water.

4. Add dissolved rennet to the inoculated milk, stir to mix thoroughly.

5. Let milk sit overnight covered.

6. The next morning, the milk should have gelled. Some of the whey will have separated. Cut curd as per basic cheese: start at one side, cut straight down to bottom. Make the next cut ½ inch from and parallel to the first, but sloping slightly (the sliced curd will be wider at bottom than top. Repeat increasing angle with each cut. Turn pot 90°, repeat cuts. Repeat two more times. The curd should be about ½ inch cubes.

7. With very clean hand and arm, reach to the bottom and gently lift the curds to stir. Cut large pieces which appear with a table knife so that they are ½ inch cubes. Continue for 10-15 minutes until curd is somewhat contracted.

8. Decant off the whey through the strainer lined with the handkerchief, pour curds into handkerchief. Let drain until no more whey drains out (about 2-4 hours).

9. Pour drained curds into a bowl, break up the curd and mix in a ½ tsp salt.

10. Press into mold as per basic cheese: Line can with handkerchief, place curds inside, fold over ends of cloth, place end on top, and place weight on top of that. Let sit overnight.

11. Prepare pickling brine: 20 oz of water plus 5 Tbl salt. Stir to dissolve.

12. Cut cheese into 1.5 inch cubes, place into wide-mouth jar. Pour brine over to cover. Let pickle for several days in the refrigerator. The cheese will become drier and more easily crumbled with time. Store in the frig. Rinse before use to remove excess salt.