Patrick Oconnell
Feta cheese is a soft, brined, white cheese traditionally made from sheep's milk. It is often packaged in brine, a combination of water and salt, which flavours and preserves the cheese. Feta dries out quickly, even when stored in the refrigerator, so it is best to keep it in brine or salted milk to keep it from drying out. To make your own brine, add eight cups of water to a saucepan, along with a 1/2 cup of kosher salt. Bring the water to a boil, then set it aside to cool to room temperature. Chill the brine in the refrigerator for at least 45 minutes, then place the feta in a plastic tub with an airtight lid and fill it with the brine solution. You can also dry feta with a blow dryer or by grating it finely and letting it air dry.
| Characteristics | Values |
|---|---|
| Temperature to dry feta cheese | 55°F for 1-3 days |
| Room temperature drying time | 4-6 hours |
| Refrigerated storage time | 4 to 12 weeks |
| Brine ingredients | Water, salt, milk, vinegar |
| Brine preparation | Boil water, add salt, cool to room temperature, chill in the refrigerator |
| Brine storage | Place feta in an airtight container with brine |
| Brine shelf life | Up to 3 months |
| Dehydration method | Grate cheese, air dry overnight, dab with paper towel |
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What You'll Learn
Feta dries out quickly, even in the fridge
Feta is a soft, brined, white cheese traditionally made from sheep's milk. It is a crumbly, aged cheese with a salty taste. Its distinct texture and taste are the result of the cheese being matured for several weeks, which gives it a dry and crumbly texture.
If you have purchased feta that is not in brine, you can make your own brine solution by adding eight cups of water to a saucepan and then adding half a cup of kosher salt. Bring the water to a boil to dissolve the salt, then set it aside to cool to room temperature. Once cooled, chill the brine in the refrigerator for at least 45 minutes. Place the feta in a plastic tub with an airtight lid and fill it with the brine solution so that the cheese is completely covered. Store the feta in the refrigerator.
Alternatively, you can dry-salt the feta by adding salt to the cheese and allowing it to sit for several days. This method of drying the cheese, however, will not prevent it from drying out quickly in the fridge.
If you are looking for a longer shelf life, it is best to avoid dry-packed feta, as it tends to dry out quickly and should be consumed within a week of opening the package.
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Brine can prevent feta from drying out
Feta cheese is a handy ingredient to have in the fridge, but it can quickly dry out and turn sour if not stored properly. The best way to prevent this is to store it in brine—a combination of water and salt.
Most feta cheese comes packaged in brine, which helps to preserve the moisture and keep harmful bacteria at bay. The brine also contributes to the flavour of the cheese, giving it its characteristic salty punch. If you buy feta in brine, make sure to store it in an airtight container in the fridge. This will ensure that the cheese stays fresh for several weeks.
If your feta didn't come packaged in brine, or if you accidentally threw out the liquid, you can easily make your own. Simply combine one teaspoon of kosher salt with one cup of water, stirring until the salt dissolves. Completely submerge the feta in the brine and store it in an airtight container in the fridge. This will keep your feta fresh for up to a month.
In addition to keeping your feta cheese fresh, brine can also be used as a flavouring agent in cooking. The salty, tangy liquid can be used to brine poultry, make sauces and dressings, or add a punch of flavour to whatever you're cooking. You can even use it to make your tofu extra crispy—simply soak the tofu in brine before popping it into the air fryer.
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Feta can be dried at 55°F for 1-3 days
Feta is a soft, brined, white cheese traditionally made from sheep's milk, but it can also be made from a mixture of sheep's milk, goat's milk, or cow's milk. It has a crumbly texture, which means it can dry out quickly, even when stored in the refrigerator.
To prevent feta from drying out, it is best to store it in brine (a solution of water and salt) or salted milk. This can extend the shelf life of feta to up to three months. However, if you are looking to dry feta specifically at 55°F for 1-3 days, there are a few things to consider.
Firstly, drying feta at this temperature range and time frame is a recommendation from the NEC. It is important to note that other people suggest drying feta at room temperature for a longer period. Drying feta at warmer temperatures can allow pathogens, yeast, and molds to grow at a faster rate, so it is crucial to maintain the recommended temperature range of 55°F.
When drying feta, you can use a technique called dry salting, where you add salt to the cheese and let it sit for several days. This process can be done in wood barrels or metal containers. After dry salting, you can age the cheese in brine at room temperature for several weeks and then move it to the refrigerator for further aging.
Additionally, when drying feta, ensure that you do not touch the brine or cheese with your fingers or any utensils that are not clean and dry. Introducing microbes into the feta's environment can encourage spoilage. If you are drying feta without brine, you can grate it finely and then dry it, occasionally dabbing the cheese with a paper towel to remove excess fat.
Remember that drying feta at 55°F for 1-3 days is a specific technique that may vary depending on personal preferences and regional practices.
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Dry salting is another preservation method
Feta cheese is a brined soft cheese with a salty taste and acidic flavour. When exposed to air, feta starts to dry out and the flavour becomes sharp and sour. To prevent this, feta is often packaged in brine—a combination of water and salt—which preserves and flavours the cheese.
Another dry-salting method suggests drying the feta at 55°F for 1-3 days, or at room temperature for a few days. This method also involves applying salt to the cheese and then drying it in the fridge or marinating it in oil.
Dry salting is a useful preservation method for feta cheese, offering an alternative to the traditional brining technique.
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Drying feta at room temperature can cause pathogens to grow
Drying feta cheese is a crucial step in its preparation, but it's important to do it properly to avoid any health risks. While some sources suggest drying feta at room temperature, this can be risky due to the potential growth of pathogens, yeast, and moulds.
Feta cheese is a popular ingredient in many dishes, and its distinctive tangy flavour is beloved by many. However, it's important to handle this delicate cheese properly to maintain its quality and safety. Drying feta at room temperature may seem convenient, but it can create an environment conducive to the growth of harmful microorganisms.
Room temperature varies, and warmer temperatures accelerate the growth of pathogens, yeast, and moulds. This can quickly turn your feta cheese into an unsafe and unappetising mess. Instead, it is recommended to dry feta at a controlled temperature of 48-56°F (or 10°-13°C) for 1-3 days. This ensures the cheese dries safely and reduces the risk of pathogen growth.
Additionally, the drying time is crucial. Leaving feta to dry for "even more days" at room temperature, as some sources suggest, can lead to excessive drying, impacting the texture and flavour of the cheese. A safe practice is to dry the cheese for 4-6 hours after salting, and then store it in the refrigerator or marinate it in oil. This prevents the cheese from drying out too much while also inhibiting the growth of pathogens.
In summary, drying feta at room temperature may be tempting, but it's essential to prioritise food safety. By drying the cheese at the recommended temperatures for the suggested duration, you can enjoy your feta cheese without worrying about potential health hazards.
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Frequently asked questions
Feta cheese can be dried by storing it in a brine solution, which is a combination of water and salt. The brine solution can be made by adding 1/2 cup of kosher salt to 8 cups of water and bringing it to a boil. Once the salt has dissolved, let the solution cool to room temperature and then chill it in the refrigerator for at least 45 minutes. Place the feta in a plastic tub with an airtight lid and fill it with the brine solution so that the cheese is completely covered. Store the feta in the refrigerator.
It takes about 45 minutes for the brine solution to chill in the refrigerator. Once the feta is placed in the brine solution, it can be stored in the refrigerator for up to three months.
Drying feta cheese through the use of a brine solution helps to preserve the cheese and prevent it from drying out and becoming sour. This method of preservation can extend the shelf life of feta cheese by up to three months.
