I've read this advice before from this forum but the problem is that I don't really want to soak my cheese in milk before using. Call me silly
I accept rinsing it under running water, which doesn't really do anything to the saltiness of the cheese, just gets rid of the brine.
Do you know why it's soaking in milk, not water that works? At least that's what's recommended here often.
All experiments that leave me edible cheese, are good experiments. I'm wondering what to do with the one with a mold problem. Sort of blue feta. Weird.
I was thinking of trying to make firmer curd by either cooking a bit longer/hotter or draining longer. Of course there is the problem of how low can you drop the brine concentration without compromising the shelf life of the cheese.