So, an update on my Feta Cheese.
After the curds hung over night and drained the resulting firm ball of cheese was cut into large chunks (about 2-3 on each side) and placed into a container and salted heavily with kosher salt. I then covered it with a tea towel and let it set at room temp for two days. Several times each day I drained off the excess whey that formed from the salting and resalted the cheese if it looked as if it needed more to keep the sides covered.
After the two days at room temp I moved the cheese to the refrigerator to finish draining and to dry the surface of the cheese. By this point the cheese was very firm to the touch.
The biggest difference with this batch then the failed batch I made last year was that I dry salt cured it this time instead of salt brining. Last years cheese just got soft and dissolved in the brine... the dry salting worked much better for me and I love the result!
Looking forward to using it on pizza, salad and just for snacking!