some one said something about storing it in salted water ! has anyone done this !
accroul,
Oct 29, 3:07am
I'm currently trying to 'make' feta. I am supposed to store in a brine which comprises of water, salt, calcium chloride and vinegar. The vinegar is to lower the PH level to be closer to the level of the PH in the cheese & stop it becomming gummy and disintergrating. Olive oil might be another option though - just enough so that the feta isn't exposed to air.
davidt4,
Oct 29, 3:33am
I brine my feta for 12 hours in a 15% brine, then drain and store in extra virgin olive oil in the fridge.The oil keeps it at a nice mild level of salt and acidity, which we like.
There's no need to use calcium chloride if you use unhomogenised milk.
vmax2,
Oct 29, 3:50am
I added a bit of olive oil to my last lot of feta and put it in the fridge.Oil went solid and stuck to cheese.Would it be better not being kept quite so cold!It was a nice flavour though.
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