For 100 lb. milk

Heat milk to 90-93° F.
Add starter:
For fresh Feta from pasteurized milk use:
2U EZAL MT1 or MA011.
For aged Feta from raw milk use ½ as much starter

Wait one hour and add 9-ml single strength rennet per 100 lb. cow or goat milk. Use 5 ml single-strength rennet for sheep milk.

Check for the curdling time and multiply this by 4 to get the time from adding rennet to cutting curds.

Cut curds into 1/2-inch cubes and let settle for 5 minutes.

Stir curds in whey for 15 to 30 minutes at 90-93° F and let curds settle for 10 minutes.

Drain whey to level of curds and ladle curds into forms.

After 30 min. draining, turn cheeses over and return to forms.
Repeat procedure in one hour.
Repeat again in one hour.
Leave sit overnight at 68-72° F.

The following morning, the cheese should have pH 4.7 - 4.8. Cut into blocks and place these into saturated brine (20-24% salt) for 8 hours per pound of cheese.

After brining remove the cheese blocks, put in containers, fill to top with 8-10% salt brine, and put on tightly sealed lids. 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 finished cheese should have pH 4.50.