Heat 5 gallons of milk to 90 degrees Fahrenheit. Add 2 cups of starter culture mesophylic (buttermilk works fine). A pinch of lipase enzyme may be added for more flavor. Stir occasionally for 1 hour. Add 1 tsp. of liquid rennet and stir for one full minute, then do not touch for 40 minutes or until the milk has coagulated.

Cut into .5 inch cubes or break up with spoon. Stir for 20 minutes. Ladle curds and whey into Feta molds or colander. Whey will drain out and cheese will stay in mold . Leave overnight to drain, cheese will shrink down. Take block out of mold and cut into 3 to 4 pieces. Using coarse salt, generously salt all sides of pieces. Leave at room temperature for a full day turning the pieces every once in a while, adding more salt to the wet areas ( this will further drain the whey from the cheese).

Place the pieces UNCOVERED, on a wooden board in the refrigerator for 5 days. Cut pieces into smaller pieces and place in a 7% salt brine solution till used.

If milk was not pasteurized, it is recommended to wait 60 days before using, as in all cheesemaking.