Originally Posted by tomhog
I use the recipe from Fiaso Co Farm's website www.fiascofarm.com
. They have a great cheese making section. It also has the tutorial you are looking for. I use store bought milk and add the calcium chloride. I use two gallons 2% and add 1 pint heavy cream. I don't brine mine. It lasts a long time if I keep it in a container vacuum sealed. Sometimes I just put it in a freezer bag and throw it in the freezer. My feta turns out great every time.
Have you compared it to real Greek feta?
In Finland, I am pretty much limited to buying packaged Greek feta and it's OK. Every time I visit Greece, I buy feta from the deli counter in supermarkets - they keep it in large barrels, in huge chunks, soaking in brine and just cut you off a big slab and wrap it in butcher's paper then throw a plastic bag around it. The taste of that stuff is amazing, amazing, amazing.