In the document Introduction to Cheesemaking found on this board there is a recipe for Feta that calls for a brine to finish the cheese. Its calls for 1.5 cups to 1 quart of water for the brine solution. Is this a misprint? Any recommendations?
It has already been in a fully saturated solution for 1 week and I think its going to be to salty when done.
My memory is really bad, but I think I do 14oz salt to 1 gallon water. I normally brine for 4 days then package for market.