Warm 4L (1 gal) of milk 93°F (33 °C) and stir in a pinch (1/8 tsp.) of Feta culture gently. Then mix ¼ tsp. of calcium chloride into ¼ cup of water. Add the calcium chloride mixture to the milk. Stir. Cover and keep milk at 93°F (33 °C) for 60 minutes while the culture ripens the milk.

Prepare rennet solution: Dissolve 1/4 tablet in ¼ cup cool nonchlorinated water. The rennet tablet will not fully dissolve and will remain a ‘grainy’ mixture. Add the rennet and allowing milk to set: Add all of the rennet, making sure all it gets mixed in and doesn’t stay stuck inside the measuring cup. Stir gently into milk for 1 minute. After the rennet has been added, remove pot from heat source. Cover the pot and leave the milk to set for 1 hour at room temperature.

Now cut the curd into 1/2 inch grid over a period of 5 minutes. For example, cut the length of the curd then wait 1 minute, then cut another cut. Make your knife cuts reach to the bottom of the pot. Then stir the curd for 20 minutes. After stirring let the curd sink and settle to the bottom of the pot for 5 minutes.

Prepare the mold(s) by sanitizing it with hot water then place on top of mesh draining mat. Line the mold with clean cheese cloth. Begin to transfer the curds to the mold(s) with a slotted spoon. Once the curd has been transferred, pile the Cheese cloth on top of the cheese. Allow the curds to drain overnight keeping them at room temperature. Turn/Flip the mold(s) several times for the first 2 hours. Depending on how you would like the final texture to be, you can add no weight or up to 1 pound of pressure. More pressure will make a closed/drier cheese. By the next day (12 – 24 hours later) the cheese should be quite firm. If the cheese is still too moist, extend the draining time. The curd mass can now be cut into smaller pieces (1/2 lb pieces) to facilitate salt absorption in brining.

Sprinkle the cubes with 4 tablespoons of cheese salt. Store loosely covered for 4 – 5 days in the refrigerator. Turn several times a day to allow each piece to dry uniformly.

If a stronger flavored feta is your goal, float the cheese in brine for 30 days or up to a year.