There are a number of things you can do to release more whey from the curds, resulting in drier, crumblier feta;
- Cut the curd slightly smaller
- Stir the curds for longer
- Leave the curds to drain in the moulds for longer
- Leave the feta in the salt brine for longer, so the salt removes some of the moisture from the cheese
For a more detailed explanation - see our blog article here.