Feta Cheese

Milk: 1 Gallon - Puleo's Whole Milk (Cow)
Expiration: Feb 4
Set: Jan 30
Drained: Cheese Cloth (Single Layer) - 6 Hours
Ready: 4-5 Days
Press: None
Fridge: Regular
Storage - Tupperware
Optional Ingredients: Lipase
Recipe Source: Home Cheese Making - Ricki Carroll

Preparation Notes:  All Steps took place between 84-90 degrees. Water Bath heating method. The Renneting step was about 1:25.  Used 2 tablespoons of kosher salt. It was not stored in any liquid.

Final Results: After 4-5 days, it had a deeply bitter taste. After about a week, it was fully developed and mellowed in flavor. Another week left some very strong flavored pieces. I am not sure if this is due to salt settling on the bottom, or left over whey being soaked back into the cheese.