Kamil Perry
Feta is a soft and crumbly Greek cheese with a distinctive salty taste. This saltiness comes from the whey brine in which it is stored and cultured. While the saltiness is part of its appeal, it can sometimes be overwhelming. If your feta is too salty, you can reduce its salt content by rinsing it under water and then allowing it to drain. You can also put the feta in a container with fresh milk for 1-2 days; the milk will draw out some of the salt. If it's still too salty, you can refill the container with milk and leave it for another 1-2 days. Alternatively, you can soak the feta in a mixture of milk and water for 3-4 hours. The sodium in the milk helps with even desalination, whereas water alone tends to desalinate areas near the surface.
Characteristics and Values of Desalting Feta Cheese
| Characteristics | Values |
|---|---|
| Rinse | Rinse feta cubes under cold water for about a minute |
| Soak | Soak feta in milk for 1-2 days or 3-5 hours |
| Result | Milk draws out salt from feta |
| Test | Test salt levels, if still too salty, repeat process |
| Tip | Smaller cheese chunks desalinate faster |
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What You'll Learn
Rinse feta under water
Rinsing feta cheese under water is an effective way to reduce its saltiness. Feta is a soft and crumbly Greek cheese that is stored and cultured in a whey brine, which gives it its distinctive salty taste. However, this can sometimes be too strong, and rinsing the cheese can help balance out the saltiness.
To do this, place the desired amount of feta in a strainer or sieve and rinse it under a cold tap for about a minute. Then, tip the feta into a bowl and cover it with fresh milk. The milk will draw out some of the salt from the feta. Place the bowl in the refrigerator and leave it to soak for one to two days.
You can then check the salt levels. If the feta is still too salty, pour out the milk, refill the bowl with fresh milk, and leave it for another one to two days before testing again. This process can be repeated until the desired salt level is achieved. It is important to note that the longer the feta is left in the milk, the less salty it will become, but it will also have a shorter shelf life.
Additionally, the size of the cheese cubes and the proportion of cheese to liquid will impact how quickly the cheese is desalinated. Smaller cheese cubes will desalinate faster than larger ones, and using more liquid will also speed up the process.
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Soak in milk and water
Feta is a soft and crumbly white cheese that originates from Greece. It is typically stored and cultured in a whey brine, which gives it a salty taste. If you find the brine taste too strong, you can reduce it by rinsing and then soaking the cheese in milk and water.
First, rinse the desired amount of feta cheese under cold water for about a minute. Then, place the cheese into a container that is about 25% larger than the cheese to allow room for liquid. Pour fresh milk into the container until the cheese is completely covered.
Place the container in the refrigerator and leave the cheese to soak. The length of time depends on your preference for saltiness and the size of the cheese. For a mild, palatable taste, leave the cheese to soak for three to four hours. For a saltier flavour, soak overnight or for up to two days. The smaller the cheese chunks, the faster it will desalinate.
After soaking, drain the milk and test the salt levels of the cheese. If it is still too salty, repeat the process until you are happy with the flavour.
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Drain and repeat if necessary
Draining the feta cheese is an important step in the desalination process. After rinsing the feta cubes under cold water for about a minute, you need to drain the water and transfer the cheese to a container. This container should be large enough to accommodate the cheese, with an extra 25% space for liquid.
The next step is to add fresh milk to the container, ensuring the cheese is fully submerged. Then, seal the container and place it in the refrigerator. The milk will draw out some of the salt from the feta over the next 1-2 days.
If the feta is still too salty after this process, you can drain and repeat the procedure. Pour out the milk, refill the container with fresh milk, and let the cheese soak for another 1-2 days. This step can be repeated as needed until the desired salt level is achieved.
It is worth noting that the desalination speed depends on the proportion of cheese to liquid and the size of the cheese chunks. Smaller pieces of cheese will desalinate faster than larger blocks. Additionally, milk plays a crucial role in even desalination, as it contains sodium that aids in removing salt from the center of the cheese, not just the surface.
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Use in balanced recipes
Feta is a soft and crumbly white cheese that originates from Greece. It is typically stored and cultured in a whey brine, which gives it its distinctive salty taste. While the cheese's flavour is undoubtedly distinct and part of its charm, you can have too much of a good thing.
If your feta is too salty, you can use it in dishes or recipes where the other ingredients can balance the salt. For example, adding salty feta to filo or other starch dishes without adding extra salt can balance the saltiness. You can also add feta to a crisp, fresh salad to knock down the overwhelming salt taste and provide a nice contrast of flavours. Feta on watermelon and mint is a delicious summer salad option, and feta can also be sprinkled over your favourite mix of garden greens.
If you want to reduce the saltiness of your feta before adding it to a dish, you can try rinsing the cheese under water and then allowing it to drain. You can also try soaking the feta in milk, which will draw out some of the salt. The Spruce Eats recommends briefly washing your cheese under water to give the feta a mild, palatable taste. According to America's Test Kitchen, rinsing feta stored in brine reduces the salt content.
If you want to desalt feta cheese, you can also try soaking the cheese in a mixture of milk and water for 3-4 hours, which lowers the sodium content by 35-50%. The more liquid you use, the faster the cheese will desalinate, and smaller cheese chunks will desalinate faster than larger blocks.
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Choose low-sodium feta
Feta cheese is traditionally stored in brine, which is why it has such a salty taste. If you are looking for a less salty option, there are low-salt feta cheeses available on the market, such as Greenland Low Salt Feta Cheese.
If you are making your own feta cheese, you can control the amount of salt that goes into the brine solution. The longer you brine the cheese, the saltier it will be. You can also reduce the amount of salt in your brine solution by adjusting the ratios.
Another option is to rinse the feta cheese under cold water and then allow it to drain. You can then place the feta in a container with fresh milk and leave it for 1-2 days. The milk will draw out some of the salt from the feta. You can repeat this process if needed, until the desired level of saltiness is reached.
If you are in a hurry, you can soak the feta in milk overnight, but make sure to keep it in the fridge to avoid spoilage. You can also try adding salty feta to starch dishes without adding any additional salt to balance the flavour.
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Frequently asked questions
Rinse the feta under water and then allow it to drain. Put the feta into a container with 25% more room for liquid than the volume of the cheese. Cover the feta with fresh milk, seal the container, and leave it for 1-2 days. Check the salt levels. If the feta is still too salty, pour out the milk, refill the container, and leave it for another 1-2 days.
The first cycle of desalination takes 1-2 days. If the feta is still too salty, a second cycle will take the same amount of time. For a quicker fix, you can rinse the feta and then soak it in milk and water for 3-5 hours.
The best method for desalting feta cheese depends on how much time you have. If you need to use the cheese immediately, rinsing it under water will help to balance out the saltiness. If you have a few days, soaking the feta in milk will draw out more salt.
