Feta Cheese is traditionally made with goat’s or sheep’s milk though you can make it with cow’s milk too. Pasteurise 5 litres of milk at 72°C for 15 seconds, then cool to 35°C. Mix the culture in one Feta DTV Cheese Culture pack in a little milk and add to the 5 litres and let stand for 40 minutes. Heat gently till it reached 35°C, then turn off the stove. Add a generous pinch of rennet powder mixed in a tablespoon of water, stir gently, cut into cubes and leave for 30 minutes. Stir gently for 20 minutes, drain using cheesecloth, leave to strain for 2 hours, turning it once in between and reserve the whey. Cut into blocks and put into brine (5% solution). Store at below 5°C and use after a week.
For best results and a thicker set, you could add 0.8 g of Calcium Chloride to the milk when you add the culture.