Bushra Griffith
Feta cheese is a Greek staple made from sheep's milk or a combination of sheep and goat's milk. It is traditionally matured and preserved in brine, a solution of water and salt. This process gives feta its characteristic salty taste and crumbly texture while extending its shelf life. When exposed to air, feta dries out and loses flavour. To prevent this, it is crucial to store leftover feta in brine, ensuring it remains submerged. While pre-crumbled or vacuum-sealed feta is convenient, the cheese tends to become bland, dry, and less tangy. Conversely, feta stored in brine retains its smooth and creamy texture, sharp flavour, and lasts for several weeks.
| Characteristics | Values |
|---|---|
| How to store feta cheese | Store in a sealed container in the refrigerator for up to 3-4 weeks |
| How to make brine | Dissolve 2 teaspoons of kosher salt in 1 cup of water at room temperature |
| How to cure fresh feta cheese | Submerge the cheese in brine for 10-12 hours. Drain the feta and leave it uncovered at room temperature for 1-2 days |
| Long-term storage | Make a lighter brine of 2 tablespoons of non-iodized salt in 2 cups of water with 1/4 teaspoon vinegar and 1/4 teaspoon calcium chloride |
| Low-sodium option | Marinate feta cubes in olive oil with herbs like oregano or thyme and garlic |
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What You'll Learn
- Feta cheese stored in brine may soften and start to fall apart
- Brine is key to a chunk-free whipped feta dip
- Feta cheese will keep in a lighter brine for several months
- Feta stored in plastic wrap or a plastic bag will dry out and lose flavour
- Feta can be frozen instead of aged in brine, but it will have a milder taste
Feta cheese stored in brine may soften and start to fall apart
Feta cheese is traditionally made from sheep's milk or a combination of sheep and goat's milk. It is a Greek aged cheese that is matured in brine, a solution of water and salt, and preserved in large barrels.
When making your own brine, it is important to use the right type of salt. Kosher salt or another non-iodized salt is recommended, as table salt does not have the same effect on keeping the cheese firm. Dissolving the salt in room temperature water can be challenging, so it is suggested to heat half of the water, dissolve the salt, and then combine it with cold water.
The brine solution not only helps to preserve the cheese but also adds a salty flavour to the feta. It is important not to leave the cheese in the brine for too long, as it can become too salty. Feta cheese can be stored in brine for several months if a lighter brine is used for long-term storage.
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Brine is key to a chunk-free whipped feta dip
Feta cheese is traditionally made from sheep's milk or a combination of sheep and goat's milk. It is a Greek aged cheese that is matured in brine, a solution of water and salt, and preserved in large barrels.
Brine is essential to achieving a smooth and creamy whipped feta dip. Whether you're crumbling, blending, melting, or slicing feta, it's always better if it's been soaked in brine. This is because the brine helps to break down the cheese, making it softer and easier to blend. This results in a chunk-free dip with a rich and creamy texture.
To make your own brine, dissolve 1 to 1 1/4 pounds of kosher or non-iodized salt in 2 quarts of water. Add the salt gradually, stopping when it won't dissolve anymore. You can also add 1 teaspoon of calcium chloride and 2 1/2 teaspoons of vinegar to enhance the brine. Submerge the feta blocks in this saturated brine for 10 to 12 hours. Remember to remove the cheese from the brine and drain it before proceeding with your dip recipe.
After brining, leave the feta uncovered at room temperature for one to two days. Then, transfer it to a covered container and store it in the refrigerator. The feta will stay fresh for one to two weeks. If you want to extend its shelf life, you can make a lighter brine with 2 tablespoons of non-iodized salt, 2 cups of water, 1/4 teaspoon of vinegar, and 1/4 teaspoon of calcium chloride. Feta stored in this brine can last for several months.
When making your whipped feta dip, use a block of feta instead of pre-crumbled feta, as the latter often contains anti-caking ingredients that can affect the texture of your dip. You can also add extra virgin olive oil to your dip to smoothen it out and give it a fruity flavor. Fresh lemon juice and garlic will add a savory bite and a tangy zing to your creation. Finally, blending in some Greek yogurt made from whole milk will help the feta transform into a rich and creamy dip.
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Feta cheese will keep in a lighter brine for several months
Feta cheese is a Greek staple, traditionally made from sheep's milk or a combination of sheep and goat's milk. It is matured in brine, a solution of water and salt, and preserved in large barrels.
Feta cheese can be stored in the refrigerator for several months if it is sealed in its original packaging and brine. However, once the package is opened, the cheese will dry out and lose flavour. To extend its shelf life, you can make your own brine by dissolving 2 teaspoons of kosher salt in 1 cup of water. Cut the feta cheese into cubes and place them in this brine solution.
For long-term storage, a lighter brine can be made by dissolving 2 tablespoons of non-iodized salt in 2 cups of water. You can also add 1/4 teaspoon vinegar and 1/4 teaspoon calcium chloride. This will keep the feta cheese fresh for several months. It is important to note that the cheese should be left uncovered at room temperature for one to two days after removing it from the saturated brine before transferring it to the lighter brine.
Feta cheese stored in brine may soften and start to fall apart. To prevent this, it is recommended to leave the cheese out to dry for two days after its saturated brine bath. Additionally, it is not advisable to store feta cheese in warm water or plastic wrap/plastic bags.
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Feta stored in plastic wrap or a plastic bag will dry out and lose flavour
Feta cheese is a Greek staple, traditionally made from sheep's milk or a combination of sheep and goat's milk. It is matured in brine, a solution of water and salt, and preserved in large barrels. At supermarkets, it is often sold in sealed packages with a small amount of brine.
Feta cheese exposed to air will dry out and lose flavour. Therefore, it is best to avoid storing it in plastic wrap or a plastic bag. Instead, it should be stored in an airtight container, submerged in brine. The brine both flavours and preserves the cheese, and homemade brine can be made by dissolving 1-2 teaspoons of kosher salt in 1 cup of water. The container should be sealed and kept in the refrigerator for up to 3-4 weeks.
If you are after a low-sodium option, marinating feta in olive oil is a good alternative. Freezing is another option, especially for crumbled feta, but it is important to note that eating frozen feta may not be as enjoyable as eating it fresh.
To summarise, feta cheese should be stored in an airtight container, submerged in brine, and kept in the refrigerator. This will ensure the cheese stays moist, fresh, and flavourful for a longer period.
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Feta can be frozen instead of aged in brine, but it will have a milder taste
Feta is a Greek cheese that is traditionally made from sheep's milk or a combination of sheep's and goat's milk. It is matured in brine and preserved in large barrels. Feta stored in brine can last for several months. However, once the package is opened, the cheese will likely dry out and lose flavour.
Feta can be frozen as a means of preservation. It can be frozen in blocks or crumbles, and it can be stored for up to two months in the freezer. However, freezing feta will affect its taste and texture. It may lose some of its saltiness and become more crumbly. Therefore, it may be better suited for cooked dishes, as the changes in flavour and texture may be less noticeable.
To freeze feta, it is recommended to cut it into cubes or crumble it and place it on a cookie sheet lined with a silicone mat or aluminium foil. Ensure that the pieces do not touch so that they do not freeze together. Once frozen, transfer the feta to an airtight container or freezer bag and seal it. Label the container or bag with the date of freezing.
When thawing frozen feta, it is best to use it within 72 hours to avoid spoilage. If the feta has lost its saltiness, it can be submerged in a brine solution for half an hour to restore its flavour. It can also be added to cooked dishes, where the changes in flavour and texture will be less noticeable.
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Frequently asked questions
Brine is a solution of water and salt used to preserve feta cheese. It is important because it prevents the cheese from drying out and developing a sour flavor. It also helps to maintain the texture of the cheese, keeping it firm and crumbly rather than rubbery.
To make brine, dissolve 1 to 1 1/4 pounds of kosher or non-iodized salt in 2 quarts of water at room temperature. You can add the salt to the water gradually, stopping when it will no longer dissolve. You can also add 1 teaspoon of calcium chloride and 2 1/2 teaspoons of vinegar to enhance the flavor and preserve the cheese.
Fresh feta cheese should be submerged in brine for 10 to 12 hours. After this, it should be drained and left uncovered at room temperature for one to two days before transferring it to a covered container in the refrigerator. The feta will last for one to two weeks and can be enjoyed as is or used in various recipes.
