Start by gathering all your necessary ingredients and equipment.

Pour the milk into a large, heavy-bottomed pot. To gently heat it, place the pot in a sink filled with hot water, ensuring the water level comes up about three-quarters of the way up the pot. Alternatively, you can position the pot inside a larger pot filled with hot water, creating a double-boiler effect to avoid direct heat. The goal is to gradually bring the milk to temperature.

Slowly heat the milk to 86°F, being careful not to rush the process.

Once the milk reaches 86°F, gently stir in the mesophilic starter culture. Maintain the milk at this temperature for one hour, removing the pot from the hot water to avoid overheating. It retains warmth fairly well but may need a gentle nudge if the temperature drops too much.

Next, stir in 1/4 teaspoon of calcium chloride, ensuring it's evenly distributed.

If you’re using rennet tablets, crush half a tablet and dissolve it in 1/4 cup of cool water. If you’re using liquid rennet, you can skip this step and add the rennet directly to the milk. Stir the rennet into the milk gently for about a minute.

Let the milk sit undisturbed for 30 minutes, keeping the temperature steady at 86°F. You may need to return the pot to the warm water bath briefly if it cools too much.

Once the curd has formed, check for a clean break. Insert a clean finger about an inch into the curd and pull gently. If the curd separates cleanly, with a texture resembling firm yogurt, it's ready. If not, allow it to sit for another 30 minutes.

Using a long knife, cut the curd into 1-inch cubes by slicing straight down across the curd in one direction. Then, turn the pot and repeat the process to form a grid pattern. For a final cut, slice diagonally through the curd to create roughly 1-inch chunks.

Gently stir the curds, then return the pot to the sink or the larger pot of warm water. Gradually raise the temperature to 95°F over the course of an hour. The curds will shrink slightly as they release more whey, the yellowish liquid separating from the solid curds. Be cautious not to exceed 106°F.

Line a colander with butter muslin or several layers of cheesecloth and carefully pour in the curds and whey. Bring the corners of the muslin together, tying it securely to allow for proper drainage. Let it drain for about 4 hours at room temperature.

Once drained, untie the muslin, and you’ll find that the curd mass has solidified. Cut it into rough blocks, approximately 3 inches wide, and let them drain in the muslin for another 30 minutes.

Prepare a brine solution by dissolving 1 to 1 1/4 pounds of kosher salt (or non-iodized salt) in 2 quarts of water. Add the salt gradually, stopping when no more salt dissolves in the water. Mix in 1 teaspoon of calcium chloride and 2 1/2 teaspoons of vinegar.

Remove the feta blocks from the muslin and submerge them in the brine. Let them soak for 10 to 12 hours, but avoid exceeding this time frame as it may lead to overly salty cheese.

After brining, remove the feta and allow it to air dry at room temperature for one to two days, uncovered.

Once fully dried, store the feta in covered containers. Keep it refrigerated or in a cool area like a cellar or garage. For best results, consume within one to two weeks. Enjoy your homemade feta!