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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Making Cheese => Topic started by: amiriliano on January 14, 2014, 04:06:08 PM
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So what is the consensus on the best % brine for storing feta?
Thanks in advance!
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I used a whey based brine, worked great.
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I have been using a whey brine with 8% salt, it has been working well. If I remember correctly 8-10% is what Caldwell recommends.
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Any recipes for whey brine?
Also, what about water based brine? Thanks!
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1 gallon of whey 1 cup pickling salt is what I used, I only used half of it for a 3 gallon batch of feta.
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I saved the whey from making a 2 gallon batch of feta using raw cows milk. Used 8 cups whey and 1 cup pickling salt.
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Wondering why the recommendations are so variable on different websites. 16% to prevent contamination, but apparently too salty. 4% tastes better but must eat quickly.
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The feta I have in the brine (http://cheeseforum.org/forum/index.php/topic,12206.msg94223.html#msg94223) has been there for a little over six week's and every piece we eat taste better than the last MMMMMMmmmmmmm :P
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I too use whey myself and tend toward the "pickling strength" brine - close to 18% so I can age it safely. The night before we need some, I put a chunk in whole milk to soak overnight and suck out some of the salt. It comes out tasting great. I'm not sure how long you can age it at a certain brine % and keep it safe but I've kept some as long as 6 months before it disappeared into a salad or in a pesto. I'm sure the commercial industry has figured out that in order to keep it on the shelf as long as possible.
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Hiya.
I use 10% salt and that will last about 3-4 months!
I also use wheybecause the Ph level will be similar to the cheese
You can use water brine , but you need to add an acid to reduce the Ph to that similar to your cheese!
Cheers