I am determined to make good feta! Actually the 2 batches I have made previously have tasted just fine, but melted into the brine after just a day or three in the refrigerator. That is NOT how feta should store!
I didn't do anything different with the 'make' of this third feta, it is the same recipe as here. What I did do differently (based on input from other cheesemakers who initially had the same problem) was twofold. For one, I let the curds drain for 24 hours in the bag, as opposed to 3-4 hours in most recipes.Secondly, after the cheese was cut into slabs from the hunk above, I salted it and left it at room temps for 3 days to harden. (See photo at top.)
|Half-gallon jar with feta slabs, ready for chilled brine|
Then I made a batch of light brine with whey as the liquid, and covered the cheese. I added 3 mL calcium chloride to the half-gallon of brine, in addition to 400 grams of salt.
So far, so good! The brine is not clear because I used whey and not water, but if my 'advisors' are correct, this feta should keep for months if I don't eat it all first (which is likely with warm weather produce coming on; I love feta on salads).
Update: I made the feta on April 22, and put in the brine April 26. So far it is holding well!!