Morning all - depending where you are!
I've started my 1st batch of feta.
My question is about salt levels. I've seen recipes using 15% brine mix and worked out using the chart on here that 800ml (.8 liters) water needs 11g salt. I've put 400g of cheese in that.
The whey is being sucked out the curd and it's firmed up no end over night but...
Is that going to be enough available salt? With my poor science knowledge i assume the brine and cheese will eventually equalise out on the salt. 400g cheese and 800ml water is a 1:2 ratio so 1:2 of 11g salt is 3.6g for cheese and 7g for the brine..
Am i right? 3.6g of 400g is about 1%
Way under what i need.
I've got a 2nd 400g cheese to 800ml brine going on at 22g salt or 30%.
Can anyone shed a little light on the process for me?