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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Brine Ripened (Aegean Sea) => Topic started by: scasnerkay on January 28, 2015, 06:12:35 PM

Title: feta question - dry salt?
Post by: scasnerkay on January 28, 2015, 06:12:35 PM

I am going to be teaching a group of fellow farm volunteers how to make feta. Seems like a good one to start with. I want to have them each take about 1/2# home to finish and eat. Usually I soak mine in saturated brine, dry for a couple of days at 55 degrees, then place them in light brine. I would like to suggest they take the pieces home, and dry salt them over 2 or 3 days, then store in the frig in the liquid that comes off with the salt. Do you think this will work? Any ideas on salt ratio?

Title: Re: feta question - dry salt?
Post by: scasnerkay on January 28, 2015, 06:14:37 PM

Never mind, I just answered my own question by looking at Caldwell.... Sprinkle with 1 T salt, drain for 12 hours, then repeatl

Title: Re: feta question - dry salt?
Post by: Danbo on January 28, 2015, 06:20:07 PM

Hi Susan,

I was just about to answer... I too had to turn to Caldwell...

:-) Danbo