I have a few different recipes for Feta. I have not made it before thinking it had too much salt for me. But I had some one ask it I made it so I thought I should try some. I am reading all the recipes I have and they all seem to confuse me. The feta I have seen has been dry and crumbly. The recipes seem to leave me with chunks, rather large in some cases,sitting in brine. How do I go from cheese in brine to dry crumbly cheese.