I'm brand new to the cheese making world. Made some mozz which turned out great. I also made some feta 2 weekends ago for the 1st time and everything seemed to work out perfectly.....dried it for a couple of days and set it in a light brine. Well, I was checking on it last weekend and it is slowly dissolving in the brine
In panic, I took the cheese out of the brine and now it's just sitting in the fridge, covered with a towel and drying. Not sure why I decided to do that but seemed logical at the time.
After a bit of research, I'm guessing the pH is a bit out of whack. The taste of the cheese is fantastic, it's just the texture is going south. What to do in a pinch? I was thinking 2 options
1) Cut off the soft outside to save the inside.
2) Mash it all up and create more of a "soft" feta.
Are those two options feasible? If so, which is preferable? And how would you recommend storage for each option?