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.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
The general recommendation is 10-15 % salt brine, for whatever volume you need, depending on your storing container of choice. Keep in mind that the Feta itself has varying saturation of salt in it, and sometimes the one sold vacuum packed is more salty so it will keep longer. If you only eat a little at a time, I'd err on the side of saltier brine, because otherwise the cheese gets too soft and starts to disintegrate.
I just packed some homemade feta into brine, and I used 1/3 cup kosher salt to roughly one quart water. Also, if you're worried about the cheese getting soft, add a little calcium chloride to the water.
I think I've answered my own question. The only thing I could find with searches was 1 lb kosher salt to 1 gallon of water. Far too much for my use...but roughly that should be 3 tablespoons of Morton Kosher salt to 1 cup of water...with error on the more salty side. (G).
So here's a quick thank you recipe (more of description).
Defrosted baby frozen lima beans, not cooked just slightly heated so they still intact.
Dress with lemon juice, oregano, olive oil. black pepper. And let them sit awhile in the 'fridge or over night. Then add feta cheese and chopped parsley.
(fresh mint can be another option for a chilled bean salad).
At the other extreme, I once replaced the feta brine with water, trying to reduce the salt level in the cheese. As I remember, it made it sort of rubbery. That comes in the 'can't food Mother Nature' category.
susan, it usually goes one of two ways if you store it in just water- starts disintegrating or goes rubbery. I think it has something to do with how ripe it is, but don't quote me on that
I save the whey from strained yogurt and use it to brine feta. I add about 2-3 tablespoons of salt to a quart of whey. It improves the flavor of feta considerably. The brine can be used multiple times.
Learn something new on food 52 everyday! Thank you.
Please enter a valid email address.
Well played. You deserve a cookie.
Where counter meets stove, and other danger zones.
Clean Your Nooks & Crannies
An Easy, Rustic Flatbread
The Greatest Hits
Welcome Spring Produce with 12 Bright, Fresh Dishes
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.