Tradtional "Greek" Feta NOTE ;this is a raw milk cheese.
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>Take 2 gallons of milk to 86 degree F ( Goat milk )  84 degree F (Cow
>Milk), add 1 packet of Mesophillic DVI and let rest uncovered for 1
>hour, holding the temp at 86 degrees. After one hourk, mix 2 teaspoons
>of liquid rennet
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>( use 1 teaspoon for a softer curd and finished product) into 1/4 c cool
>water.,slowly stir into the milk and let rest at 86 degrees F for one hour.
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>Cut the curd inot 1/2 inch cubes, raise temp to 100 degrees F and hold
>it there for 1/2 hour stir for a few minutes every ten minutes for the
>next half hour. Drain in large colander , ( I do two drainings with NO
>cheesecloth and the last one with it) and then put back in pot, drain
>again, ( 2nd time) then a third time with a butter muslin cheesecloth
>lining the colander,
>Tie the 4 corners together and hang the ball of feta overnight.
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>Next day, ( about 18 hours) take the feta down, cut into slices, then
>into cubes, salt to taste with Kosher salt, Put into container and
>"roll" the container so the salt covers all the cheese, leave in the
>container about  4 days, each day removing the liquid whey that has
>expelled itself.
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>Freezes well.
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>Once the feta is done to your liking, it will keep in fridge for about 4
>weeks, and will keep under olive oil with herbs indefinintely, as well
>as in salt brine ( makes it very salty)
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>Additions, you can add, sundried tomato and basil just before the first
>draining of the whey, , other options are greek olives and lemon basil,
>garlic and oregano, spinach and pignolia. etc
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>This feta has served us well for years.
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>Happy cheesemaking.
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