Whey Based Brine For Aging Cheeses In - Boil Whey First?

[george13]

In making feta cheese, I use the whey a day or two later when it is acidic enough.  After filtration, should I boil it so as to kill any unfriendlies, and by doing so extend its brine life?  I usually heat it so as to dissolve the salt, but only up to 160F.
Thanks

[T-Bird]

I noticed no one responded that should know. I am making my 1st feta, I decided to use whey instead of water for the brine, I am not boiling because I think the salt will inhibit most "nasties" and I hope I will avoid the "melting " phenomenon. T-Bird

[Gürkan Yeniçeri]

I wouldn't boil it. If you boil, you will get ricotta, that means you will extract most of the calcium and albiminous proteins. Just add salt and adjust the pH.

[dthelmers]

I've got a batch now where I used the whey for the brine with no problem. Been about six weeks.
Dave in CT

[Alex]

I never boil the whey for the feta brine, just for the reasons mentioned above - not to make ricotta from it and the relatively high salt content will preserve the cheese.