Author Topic: Best brine solution for cow milk feta?  (Read 475 times)

Offline amiriliano

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Best brine solution for cow milk feta?
« on: January 14, 2014, 10:06:08 AM »
So what is the consensus on the best % brine for storing feta?

Thanks in advance!


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Offline H-K-J

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Re: Best brine solution for cow milk feta?
« Reply #1 on: January 14, 2014, 10:10:03 AM »
I used a whey based brine, worked great.
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Offline 17super

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Re: Best brine solution for cow milk feta?
« Reply #2 on: January 14, 2014, 10:49:49 AM »
I have been using a whey brine with 8% salt, it has been working well. If I remember correctly 8-10% is what Caldwell recommends.

Offline amiriliano

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Re: Best brine solution for cow milk feta?
« Reply #3 on: January 14, 2014, 11:46:04 AM »
Any recipes for whey brine?

Also, what about water based brine? Thanks!

Offline H-K-J

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Re: Best brine solution for cow milk feta?
« Reply #4 on: January 14, 2014, 11:49:44 AM »
1 gallon of whey 1 cup pickling salt is what I used, I only used half of it for a 3 gallon batch of feta.
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Offline 17super

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Re: Best brine solution for cow milk feta?
« Reply #5 on: January 14, 2014, 01:03:09 PM »
I saved the whey from making a 2 gallon batch of feta using raw cows milk. Used 8 cups whey and 1 cup pickling salt.

Offline amiriliano

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Re: Best brine solution for cow milk feta?
« Reply #6 on: January 14, 2014, 01:54:21 PM »
Wondering why the recommendations are so variable on different websites. 16% to prevent contamination, but apparently too salty. 4% tastes better but must eat quickly.

Offline H-K-J

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Re: Best brine solution for cow milk feta?
« Reply #7 on: January 14, 2014, 02:55:44 PM »
The feta I have in the brine has been there for a little over six week's and every piece we eat taste better than the last MMMMMMmmmmmmm :P
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Offline cowboycheese

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Re: Best brine solution for cow milk feta?
« Reply #8 on: January 14, 2014, 03:58:12 PM »
I too use whey myself and tend toward the "pickling strength" brine - close to 18% so I can age it safely. The night before we need some, I put a chunk in whole milk to soak overnight and suck out some of the salt. It comes out tasting great. I'm not sure how long you can age it at a certain brine % and keep it safe but I've kept some as long as 6 months before it disappeared into a salad or in a pesto. I'm sure the commercial industry has figured out that in order to keep it on the shelf as long as possible.

Offline Chicken man

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Re: Best brine solution for cow milk feta?
« Reply #9 on: March 23, 2014, 08:48:07 AM »
Hiya.
I use 10% salt and that will last about 3-4 months!
I also use wheybecause the Ph level will be similar to the cheese
You can use water brine , but you need to add an acid to reduce the Ph to that similar to your cheese!
Cheers


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