1. Heat the milk in a large pot over medium heat, slowly bringing it to 90°F (32°C).
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2. Add calcium chloride (if using) diluted in a small amount of water, then stir gently.
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3. Sprinkle the mesophilic starter culture over the milk surface; let sit for 1 minute, then stir well.
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4. Maintain the temperature at 90°F (32°C) and allow the milk to ferment for 45 minutes, keeping it undisturbed.
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5. After fermentation, gently cut the curd into 1/2-inch cubes using a knife or spatula.
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6. Slowly heat the curds to 105°F (40°C), stirring gently and occasionally over 30 minutes.
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7. Turn off heat and let the curds settle for 5 minutes.
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8. Use a slotted spoon to transfer the curds into a cheesecloth-lined colander.
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9. Let the curds drain and mat for 4-6 hours at room temperature.
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0. Cut the drained curds into blocks and salt generously with the prepared salt, mixing well.
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1. Transfer the salted curds into a brining solution (1 quart water with 1/4 cup salt) and let sit for 24-48 hours in the refrigerator, flipping occasionally.
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2. Once brined, your homemade feta is ready to be enjoyed.