How to Make Feta Cheese

Name: How to Make Feta Cheese
Cuisine: European, Mediterranean, Greek
Ingredients: Makes 1 pound; 1 gallon pasteurized whole goat milk; 1/8 teaspoon mild lipase powder, dissolved in 1⁄4 cup cool nonchlorinated water 20 minutes before using; 1/4 teaspoon direct-set mesophilic starter (preferably ?MM 100 or MA 011); 1/4 teaspoon liquid calcium chloride, diluted in 1⁄4 cup cool, nonchlorinated water; 1/2 teaspoon liquid rennet, diluted in 1⁄4 cup cool, nonchlorinated water; 2 to 4 tablespoons kosher or flake sea salt; 10 ounces kosher salt (preferably Diamond Crystal) dissolved in 1⁄2 gallon cool, nonchlorinated water and chilled to 55° F (optional, for brine)