I followed the recipe in RC’s book for Feta cheese. It turned out pretty good. I’ve since seen some references to “pressing” Feta cheese which RC’s recipe did not call for. My Feta while having outstanding flavor, was a little more moist than what I would prefer. Pressing would have probably given the texture I was looking for. Has anyone made Feta and pressed it? I’d be curious to know the specifics if you did, such as pressing weight and time.

i never pressed my feta, i leave it to press itself by flipping it

My last batch, I let the curd hang to drain. Should I place the curds in a mould so that it flattens out and drains more evenly? Hanging in the cheese cloth keeps it in sort of a ball shape which may not allow for it to drain as thoroughly….

Hanging in the cloth is fine if thats what u want or fold it up and place it on a board with a weight on it.

i put it in rectangle plastic container and let it get a very nice shape, by flipping it during acid development