What is everyone's ideal pH for feta before brining?
I usually get around 4.9 but I've noticed it ages better when its lower, like 4.85 or so.
It also seems some people do a pre-brine before storage brine, while others dry salt and drain more, then place into storage brine. I'm curious to see if anyone has tried both methods, as Im trying to move away from pre-brining.
Thanks