Heat milk to 90 °F.

Add starter: Chr Hansens FRC-60 or Ezal RA series or MA series.
For fresh Feta from pasteurized milk use 1% starter
For aged Feta from raw milk use 1/2% starter

After 30 minutes add 9-ml single-strength rennet per 100 lb. milk.

Check for curdling time and multiply this by 6 to get the time from adding rennet to cutting.

Cut the curd vertically into 3 inch squares with a sigle blade vertical knife. Don’t cut horizontally.
Let rest 10 minutes.

Ladle curds into forms with a pitcher or scoop by taking 1/’2 inch slices.
Ladle one layer into 1st form, then 2nd, and so on, until all have one layer. Repeat adding more layers until forms are full of curds.

Fold over cloths and put on press boards.
Press with 1/2 lb. weight to 1 lb. curds for two hours.
Take off weights, open cloths and cut curds vertically into one inch squares.
One person takes two corners of the cloth and the other person the other two corners. Lift curds out of the form and gently roll them to and fro to release whey.
This is enough for sheep milk but repeat this procedure in one hour for goat and cow milk.

Return curds to forms and press again with one lb.weight to one lb. curd. Press for one hour more. After this the curd should have ph 5.4 - 5.5.

Cut curd into 4 inch x 4 inch square blocks and put into saturated (23%) brine for 8 hours per lb. cheese.

Take out blocks and put into pails for aging. Put in one layer of cheese blocks and apply salt liberally over the tops. Put in the next layer and repeat until the pail is full.
Wait 24 hours. Some whey will have come out. Leave this in the pail and add 8% brine to fill up the pail. It is important to eliminate as much air as possible from the headspace to prevent the growth of yeast and molds.
When the container swells from gas production, puncture the top or remove the bung to release gas and reseal. This may happen often during aging.

The cheese can be aged at 45 to 55 °F for more than one year if cared for properly.

The fininshed cheese should have pH 4.5.