Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g the Greek salad), pastries and in baking. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.
Now what are you waiting for? Get some milk and get cracking!
Just so you know exactly what I put in it, here is the ingredient list that I used.
4 litres full cream milk (1 gallon)
1/4 teaspoon of lipase diluted in 60ml (quarter of a cup) of non-chlorinate water
1 gm (1 heaped smidgen) direct set mesophilic culture
2.5 ml rennet diluted in 60 ml of non-chlorinated water
2.5 ml calcium chloride diluted in 60 ml of non chlorinate water (if milk is homogenised)
Follow these instructions.
Enjoy this wonderful cheese!