INGREDIENTS Milk 3.5% fat preferred 10 litres (not UHT) Live Cultured Buttermilk 150 ml (mesophilic starter) Calcium Chloride solution 3 grams Rennet 3 grams (1.5 if double strength) Salt Lots to make brine RIPEN THE MILK Slowly warm the milk to 34°C - do not scorch the milk on the pan bottom. Try to hold this temperature through the next steps. Add the calcium chloride (omit for raw milk) Add the cultured buttermilk wait 60 minutes for the milk to ripen. RENNET Dilute the rennet in 60 ml of cooled boiled water. Stir the rennet into the milk (round and round plus up and down mixing) for less than 60 seconds, then still the milk. Wait for 40 minutes for the milk to set into curds. Check for a clean break and wait longer if necessary. CUT AND COOK Cut the curd to 1.25 cm approximate cubes. Wait 5 minutes for the curds to heal. Slowly bring the temperature back up to 34°C and gently stir the curds for 25 minutes to release whey. Let the curds settle, undisturbed for 10 minutes. FORM THE CHEESE Separate the curds and whey. Keep the whey. Move the curds into one or more draining baskets. Two is ideal. For two hours, invert the baskets from time to time to improve the draining. Let the curds drain for 8 to 12 hours at roughly 21°C. Improvise a fly-proof cover. A little light pressure on the curds is useful. If using two baskets, use one to press the other and swap them when you flip over the cheese. SALT THE CURDS Slice the curds into flat pieces of about 300 grams. Sprinkle a little salt on both sides and drain for 6 to 12 hours at roughly 21°C. Flip the slices over from time to time. Improvise a fly-proof cover. BRINE THE CHEESE Make enough brine to cover the feta in the brining dish. For 1 litre, dissolve 360 grams of salt in boiling water. Let the brine cool. Salt crystals should appear. Add 1 gram of calcium chloride solution per litre. Without this the feta might go slimy or disintegrate. Brine the 300 gram slices for 6 hours at 10°C to 12°C. Improvise a fly-proof cover. Drain and dry the slices on mats at 10°C to 12°C for at least a day. From time to time, turn the slices over for even drying. Improvise a fly-proof cover. EAT OR STORE IN BRINE Make an 8% brine. Dilute some saturated brine, 1 part saturated to 3.5 parts cooled boiled water. Make enough brine to cover the feta. Store the feta in brine at 10°C to 12°C for up to a month. Improvise a fly-proof cover. Longer term storage is possible but not in my house! Store the feta in brine in jars at 10°C to 12°C with no free air space. It will mature for up to a year. If the feta is too salty, soak it in milk for a few hours or use it in recipes that need added salt.