My supermarket sells a block of feta cheese vac packed with no brine that's much cheaper than the stuff with the brine in the tubs. What's a good ratio for making a brine to store it so it keeps longer?
Sam is a trusted home cook.asked almost 4 years ago
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.