Feta is a Greek cheese, heavily salted and mildly aged. It is traditionally made with goat or sheep milk, but it can be made with cow milk with the addition of lipase powder. Stir ¼ teaspoon lipase powder diluted in ¼ cup of water into the milk before heating.
1 gallon whole goat milk (or 1 gallon cow milk pre-mixed with diluted lipase, as noted above)
Heat the goat milk over low heat to 86°F. Add the starter and incorporate using your cheese spoon in steady up-and-down motions for 1 full minute. Allow the milk to ripen undisturbed for 1 hour.
Add the rennet, pouring through a cheese spoon to disperse, and stirring to combine. Cover and allow the milk to set for 1 hour, maintaining 86°F throughout.
Begin cutting the curd into ½-inch cubes. Allow the curds to rest for 10 minutes.
Stir the curds, gently and evenly, for 15 minutes, and then pour them into a cheesecloth-lined colander. Fashion a draining sack and hang the cheese to drain for 6 hours.
Cut the solidified hunk of drained curd into 1-inch slices, then into cubes. Salt these cubes evenly with 4-5 tablespoons salt. Place them into a covered bowl and into the refrigerator to age for 4 to 5 days.
Once the cheese has ripened, prepare brine for storage. Combine salt, calcium chloride, and water, stirring until the salt is completely dissolved.
Cover the cubed cheese with the brine and place, covered, into the refrigerator. The feta is now ready to eat right out of the brine and will keep in this manner for up to 30 days.