Author Topic: 30% Salt in feta brine?  (Read 2066 times)

smilingcalico

  • Guest
30% Salt in feta brine?
« on: March 08, 2012, 05:18:52 AM »
Ok, assuming that one wants to maintain their brine at 15%, once the feta goes into the brine and pulls salt out of the brine until it reaches equilibrium, should one start out with a salinity of 30% or so?  This is for roughly 40 pounds of cheese in 2-3 gallons of brine.  Additionally this will be stored a minimum of 60 days and as I have 200 pounds of it, some will be about 4 months before it's sold.

Cheese Head

  • Guest
Re: 30% Salt in feta brine?
« Reply #1 on: March 10, 2012, 09:05:57 PM »
smiling, great volumes and aging! I think one could do the math (sorry I haven't) to get a ballpark estimate for your volumes/weights with smaller batch and then adjust based on experience.

That said, just FYI, I bought some Feta with whey from large containers and measured the stabilized brine at 8.5% salt, significantly less than your final 15% which will result in a very salty tasting Feta to your customers.