Author Topic: melting feta in brine  (Read 5375 times)

Offline Wayne Harris

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Re: melting feta in brine
« Reply #15 on: March 26, 2009, 09:55:48 AM »
There is a thread here in the library that lists several PDFs from a site called "The Beverage People" They created a pdf on Brine Making.  This paper talks about pH of a heavy brine.  I tend to follow their recommendation and make sure my brine is about pH 4.7.

I have lots of Citric, Malic, and Tartaric acid laying around for winemaking, so I add a small pinch of one of these till my pH lowers to 4.7.  I do not like to use the whey.  They whey is a living thing in my mind, and as such, the whey is getting more acidic over time. (This may not be true, or even important, but i cannot bring myself to use the whey.) 

Sometimes I have lowered too much, then I have to add water, and then more salt.

Bottom line is that my Brine has a Specific Gravity of about ~1.150 and a pH of 4.7
Wayne A. Harris - in vino veritas