Feta Cheese

4l raw jersey milk
2 tblsp kefir
1/2tsp rennet
1/8 tsp kid lipase
1/2 tsp salt (now iodine)

I followed this recipe but have noted what I did below for my future information
https://fromthebartolinikitchens.com/2012/05/09/makin-feta-you-betcha/

Bring milk to 30°C
Add the kefir, stir and leave for an hour
Add the lipase and rennet, stir and leave overnight
Check for clean break.
Leave for 15 mins, but stir a couple of times in this time
Strain in to a cloth in a colander - save the whey (to use in the brine later).
Add salt to the whey so it is a 12.5% salt solution. Weigh the whey and calculate the amount of salt
Hang the cloth over the pan and leave to drain until the drips stop (2 to 4 hours)
Put the curd in to a bowl and stir in the salt breaking the curd as you do. The pieces are about 1cm each.
Put in to a cheese mould. Some say press and some don’t. I did it in a mould with a follower and put it in the press at a very light pressure.
Leave overnight.
Cut in to cubes and put in the brine solution for 5 days minimum and up to 3 months.