I made feta for the first time today. It seemed to go well, although the proof is in the eating. It's draining now, tomorrow it will be salted, and then we'll see how it really went.
It's funny to think that all the milk that gets poured in the tank comes back out one scoop at a time. It can be filled to the brim with 51 gallons of milk (as it was last time I made Temple Mountain) and it still gets dipped back out scoop by scoop. It never seems to go slowly or anything, it's just what happens. I even look forward to that part, since it's one of the most active moments of the whole process. And you especially look forward to it if you're making a cheese that gets stirred for an hour and a half first.
But feta is a pretty easy cheese, not much going on with it. It's a more acidic cheese, so there's a lot more waiting time, and since it's a soft cheese there's not a lot of stirring and no cooking of the curd. So once you're done with all the waiting, you get to scoop it out to drain and...um...wait some more.