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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

Title: Best brine solution for cow milk feta?
Post by: amiriliano on January 14, 2014, 04:06:08 PM
So what is the consensus on the best % brine for storing feta?

Thanks in advance!
Title: Re: Best brine solution for cow milk feta?
Post by: H-K-J on January 14, 2014, 04:10:03 PM
I used a whey based brine, worked great.
Title: Re: Best brine solution for cow milk feta?
Post by: 17super on January 14, 2014, 04:49:49 PM
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.
Title: Re: Best brine solution for cow milk feta?
Post by: amiriliano on January 14, 2014, 05:46:04 PM
Any recipes for whey brine?

Also, what about water based brine? Thanks!
Title: Re: Best brine solution for cow milk feta?
Post by: H-K-J on January 14, 2014, 05:49:44 PM
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.
Title: Re: Best brine solution for cow milk feta?
Post by: 17super on January 14, 2014, 07:03:09 PM
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.
Title: Re: Best brine solution for cow milk feta?
Post by: amiriliano on January 14, 2014, 07:54:21 PM
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.
Title: Re: Best brine solution for cow milk feta?
Post by: H-K-J on January 14, 2014, 08:55:44 PM
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
Title: Re: Best brine solution for cow milk feta?
Post by: cowboycheese on January 14, 2014, 09:58:12 PM
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.
Title: Re: Best brine solution for cow milk feta?
Post by: Chicken man on March 23, 2014, 01:48:07 PM
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