I thought about that and came up with the idea that my milk might be a little too acidic.
I decided to try adding half as much starter (I use yogurt) but keep everything else the same. Instead of adding 1 cup (8 ounces) of yogurt, I added 1/2 cup (4 ounces). The yogurt used to start this batch of feta and the last batch of feta was from the same batch of yogurt. Both times I made the feta I used raw milk, not pasteurized milk.
Can you tell I'm married to a scientist? "Only change one variable at a time and check the results!"
Here's what my curd turned out like this time:
|This time the curd turned out solid and creamy colored.|
|It cut beautifully, too.|