feta question - dry salt?

[scasnerkay]

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?

[scasnerkay]

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

[Danbo]

Hi Susan,

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

:-) Danbo