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Brine for Feta Cheese

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 over 4 years ago
8 answers 34225 views
7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added over 4 years ago

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.

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added over 4 years ago

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.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 4 years ago

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).

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 4 years ago

thanks everyone!!

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).

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 4 years ago

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.

7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added over 4 years ago

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

5898788c 7208 4473 a88f a3f4bbe64a0b  img 1339
added over 4 years ago

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.

C1aa93d7 c7a4 4560 aa6d 6dca74cc98ca  smokin tokyo
added over 4 years ago

Learn something new on food 52 everyday! Thank you.