Frederic Melton
Feta cheese is a delicious addition to many dishes, but it can be tricky to keep it fresh. When exposed to air, feta dries out and develops a sharp, sour flavour. The key to keeping feta fresh is to store it in brine, a combination of water and salt. This both preserves the cheese and enhances its flavour. If you accidentally discard the brine or purchase feta without it, you can make your own brine by mixing water and salt in a specific ratio. This article will provide detailed instructions on how to make brine and offer tips for maintaining the freshness of your feta cheese.
| Characteristics | Values |
|---|---|
| Storage | Store in a container covered with brine (a combination of water and salt) |
| Brine recipe | 2 cups water with 2 tsp kosher salt or 1 quart water with 3 tablespoons kosher or coarse salt or a 4 to 1 ratio of water and salt |
| Other options | Store in plain water or let it dry out |
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What You'll Learn
Storing feta in brine
Feta cheese is often packaged in brine, a cloudy liquid that is a combination of water and salt. When exposed to air, feta dries out and becomes sour. Storing it in brine, therefore, preserves the cheese and keeps it fresh.
If you have accidentally discarded the brine or purchased feta that does not come in brine, you can easily make your own. Combine two cups of water with two teaspoons of kosher salt in an airtight container, stirring until the salt dissolves. Completely submerge the feta in the brine, seal the container, and refrigerate. The feta will stay fresh for up to three weeks.
It is important to ensure that the cheese is fully submerged in the brine at all times. If any part of the cheese is exposed to air, it will start to mould. If this happens, simply cut off the mould and use the rest of the cheese.
The ratio of water to salt in the brine can vary. Some recommend a 4:1 ratio of water to salt, while others suggest one quart of water with three tablespoons of salt. You can adjust the ratio depending on the saltiness of your cheese, as the brine also acts as a flavouring agent. If your feta is very salty, you can store it in plain water to maintain its texture without enhancing its flavour.
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Making your own brine
Feta cheese can be preserved by storing it in brine—a combination of water and salt. When feta is exposed to the air, it starts to dry out and its flavour becomes sharply sour.
If you accidentally toss out the brine or if your feta comes in an air-tight sealed package without brine, you can easily make your own brine by combining water and salt.
One recipe suggests a ratio of 2 cups of water with 2 teaspoons of kosher salt. The salt needs to be dissolved in the water. The leftover feta can then be stored in the brine, ensuring that the cheese is completely covered.
Another recipe suggests a ratio of 1 quart of water to 3 tablespoons of kosher or coarse salt. This is the recommended brine recipe for feta from Greece. This brine should be changed once a week.
A third recipe suggests a ratio of 4 parts water (preferably distilled) to 1 part salt. This method is used by a professional cheesemonger when they run out of brine from the original buckets.
The brine is the flavouring agent that gives feta its salty taste. If your feta is already very salty, storing it in plain water will help maintain its crumbly texture without adding any extra flavour.
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Marinating feta in oil
Feta cheese is often packaged in brine, a combination of water and salt that preserves and flavours the cheese. However, marinating feta in oil is a great alternative to keep the cheese fresh and flavourful.
To begin, prepare a mason jar with a tight lid to seal your marinated feta. Then, slice or cube the feta. You can slice the feta into thick slices or bite-sized cubes, depending on your preference. Place the feta slices or cubes into the mason jar.
Next, prepare the olive oil marinade. In a small bowl, combine extra virgin olive oil with your desired herbs and spices. Common additions include lemon zest, dried oregano, fresh or dried parsley, sliced jalapeño, dry chillies, thyme, rosemary, and black peppercorns. If you would like to infuse the olive oil with garlic, smash a garlic clove with the side of a knife and combine it with the olive oil. Cover and refrigerate the mixture for a few hours or preferably overnight. If you are short on time, you can simply mince a small garlic clove and stir it into the olive oil.
After preparing the marinade, pour it over the feta in the mason jar. Ensure that the olive oil covers the feta completely. Seal the jar tightly and store it in the fridge for 24 hours before using to allow the flavours to meld. Take the marinated feta out of the fridge about an hour before serving so that it can reach room temperature.
Marinated feta typically lasts for about two to three weeks in the fridge if stored properly. Seal the jar tightly after each use and ensure that the cheese remains covered with olive oil. Once you have finished the marinated feta, you can use the leftover oil as a salad dressing, marinade, or for cooking eggs.
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Freezing feta
Feta cheese is a Greek cheese that can be frozen, although it is not the best cheese for freezing. When you freeze feta cheese, it will eventually spoil, and its taste and texture will change. Feta can lose a little saltiness and become more crumbly after it's been frozen. However, freezing feta is a good way to extend its shelf life.
To freeze feta, you will need to cut it into meal-sized portions and dry it with a paper towel. Wrap each piece in plastic wrap to prevent freezer burn, then place the wrapped cheese in a freezer bag and seal it. You can also vacuum seal the feta for extra freshness. Make sure to label the bag with the date it was frozen.
Feta can be frozen in its brine or dry. If you choose to freeze it in brine, make sure the cheese is completely submerged, as any exposed areas will start to mould. You can also freeze feta in olive oil with herbs and spices such as orange peels, roasted peppers, garlic, shallots, oregano, parsley and peppercorns.
The best way to thaw frozen feta is by placing it in the fridge for 3-12 hours, depending on the size of the block. You can also defrost it overnight or place it in a bowl of cold water for a couple of hours if you're in a hurry. Once thawed, you can place the feta in brine to restore some of its saltiness if desired.
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Vacuum-packing feta
Feta cheese is often packaged in a salt brine, which is a combination of water and salt that preserves the cheese and gives it flavour. However, feta cheese can also be vacuum-packed to keep it fresh.
Overall, vacuum-packing is a reliable method for keeping feta cheese fresh. It ensures the cheese stays protected from oxygen, moisture, and other external factors that could impact its quality. By using this packaging method, consumers can enjoy fresh, flavourful feta cheese with an extended shelf life.
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Frequently asked questions
Feta cheese should be stored in a brine solution made from water and salt. The brine flavours and preserves the cheese.
The ratio depends on who you ask. One source recommends a ratio of 4:1 (water to salt), while another recommends 2 cups of water to 2 teaspoons of salt. A third source recommends 1 quart of water to 3 tablespoons of salt.
The brine solution should be changed every 1-2 weeks.
Yes, you can store feta cheese in olive oil with herbs and spices such as rosemary, black peppercorns and thyme.
