Randy Chandler
Feta cheese is a popular ingredient in Greek and Mediterranean cuisines. It is a soft brined curd cheese made from goat or sheep milk. Feta is typically stored in brine, which draws out moisture from the cheese, making it crumbly and salty. However, when left in brine for too long, feta can become overly soft, slimy, and melty due to a loss of calcium from the cheese. To prevent this, one can add calcium chloride to the brine or store the cheese in extra virgin olive oil instead.
How to Soften Feta Cheese
| Characteristics | Values |
|---|---|
| Type of Cheese | Soft brined curd cheese |
| Origin | Greece |
| Texture | Firm or crumbly |
| Taste | Tangy, salty |
| Ingredients | Milk (sheep, goat, or cow), brine, salt, calcium chloride, vinegar |
| Preparation | Cut into cubes, blocks, or slabs; soaked in brine for 10-12 hours |
| Storage | Refrigerator, brine solution, olive oil |
| Uses | Salads, pastries, cooking (added to soups, salads, pasta, grilled meat, fish, poultry, vegetables) |
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What You'll Learn
Make a brine solution
Feta cheese is a soft brined curd cheese that originated in Greece. It is typically made with sheep's or goat's milk, but some people make it with cow's milk. Feta is often stored in a brine solution, which can be made by dissolving salt in water. This process helps to preserve the cheese and can also affect its texture and flavour.
To make a brine solution, you will need salt and water. It is important to use a non-iodized salt, such as kosher salt. For every 2 quarts of water, you will need 1 to 1 1/4 pounds of salt. Add the salt to the water gradually and stir until it dissolves. Keep adding salt until it no longer dissolves, then stop. This will ensure that you have a saturated brine solution.
You can also add other ingredients to your brine solution to enhance the flavour of your feta cheese. For example, you can add calcium chloride, which can help prevent the cheese from softening too much. Add 1 teaspoon of calcium chloride to the brine solution. You can also add 2 1/2 teaspoons of vinegar to the brine.
Once you have made your brine solution, you can submerge your feta cheese in it. Leave the cheese in the brine for 10 to 12 hours. Do not leave it in the brine for longer, or it will become too salty. Feta stored in brine can last for up to 6 months, as long as it remains submerged in the solution.
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Store in the refrigerator
Feta cheese can be stored in a refrigerator for a short period of time, especially if you intend to use it immediately. However, if you want to keep it for longer, it is best to store it in a brine solution. This will ensure the cheese lasts for months rather than days.
When making feta, it is important to age the cheese at room temperature for at least three days after dry salting. This process toughens the surface of the cheese and increases the acidity, which helps the cheese withstand the brine. Once the cheese has been in brine for around 10 to 12 hours, it should be stored in the refrigerator.
Feta cheese can be kept in brine in the refrigerator for up to six months. The saltiness of the brine will dissipate over time, resulting in a more delicate flavour and a grateable texture.
If you are having issues with your feta melting in brine, it may be due to the brine's calcium level being too low, causing calcium to leech out of the cheese and change its structure. To prevent this, you can add calcium chloride to your brine. Alternatively, you can store your feta in extra virgin olive oil with herbs and spices, which will also create a tasty oil for dressings.
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Add calcium chloride to the brine
Calcium Chloride (CaCI2) is a salt solution that can be added to brine to balance the calcium levels between the brine and the cheese. This prevents the cheese from softening and melting by stopping calcium from being leached from the cheese into the brine.
Calcium Chloride is particularly useful if you are using store-bought, homogenized, or pasteurized milk, as the manufacturing processes of pasteurization, heating, and rapid cooling reduce the amount of calcium in the milk. This can affect the milk's ability to form a strong curd. If you are using goat's milk, you may also need to add Calcium Chloride to get a firm curd, as goat's milk goes through a natural homogenization process in the animal's body.
If you are adding Calcium Chloride to your brine, add 1/2 teaspoon of Calcium Chloride for every 4 litres of brine. You can purchase Food Grade Calcium Chloride from a home-brew store or a chemist.
If you are adding Calcium Chloride to your milk, dissolve 1/2 teaspoon of Calcium Chloride in 1/4 cup of cool, non-chlorinated water and add it to the milk as it warms up.
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Use olive oil instead of brine
Feta cheese is a popular ingredient in Greek and Mediterranean cuisines. It is a soft brined curd cheese that is traditionally made with sheep's or goat's milk. Feta is often stored in brine to prolong its shelf life. However, if you're looking for an alternative storage method that will also soften the cheese, you can use olive oil instead of brine.
Storing feta cheese in olive oil is a great option if you don't want your cheese to become too salty from the brine. It's also a good choice if you're having trouble with your brine balance, as an imbalance can cause the cheese to melt in the brine. By storing it in olive oil, you can avoid this issue altogether.
To store your feta cheese in olive oil, start by ageing the cheese at room temperature for at least three days after dry salting. This step is crucial as it allows the surface of the cheese to toughen and develop enough acidity to withstand the brine. If you skip this step and add the cheese directly to the olive oil, it may melt and become slimy.
After ageing, simply place the feta cheese in a mason jar and cover it with extra virgin olive oil. You can also add flavourings to the olive oil, such as roasted garlic and rosemary, for a delicious twist. The olive oil will act as a preservative and keep your feta cheese soft and ready to use.
Using olive oil instead of brine to store your feta cheese not only softens the cheese but also provides a tasty oil for salads or cooking afterwards. This method is perfect for those who prefer their feta less salty and is a great way to ensure your feta stays delicious and usable for longer.
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Age the cheese at room temperature
Feta cheese is a great beginner cheese to make at home as it requires minimal ingredients and equipment. It is also a very forgiving cheese, as you will know how it turned out in just a few days, instead of months.
The process of making feta cheese involves several steps, including preparing the brine solution, curdling the milk, and aging the cheese. Aging the cheese at room temperature is an important step in the cheese-making process, as it allows the surface of the cheese to toughen and the acidity to increase. This helps to prevent the cheese from melting when it is later stored in the brine solution.
After the curds have been drained and cut into blocks, they should be dry-salted. This involves sprinkling salt generously over all sides of the cheese blocks. The salt will draw out moisture from the cheese, affecting its texture, flavour, and overall structure. It is important to note that salt also serves as an antimicrobial agent, inhibiting the growth of microbes.
Once the cheese has been salted, it should be left to age at room temperature for at least three days. This duration ensures that the surface of the cheese toughens sufficiently and that the acidity increases to a level that can withstand the brine solution. A longer aging time at room temperature will result in a sharper, more traditional flavour.
After the cheese has aged at room temperature, it can be stored in a brine solution. The brine solution is typically made by dissolving a large amount of salt in water. The salt used for the brine is not added directly to the cheese but helps to cure and preserve it. The brine solution can also be used to marinate other foods such as chicken, vegetables, and tofu.
It is important to note that the brine balance needs to be correct to prevent the feta from melting. A lower calcium level in the brine can cause the cheese to become slimy and melt. Additionally, a high pH level in the cheese, indicating insufficient acidity, can also lead to the cheese melting in the brine. If the brine balance is an issue, an alternative storage method is to keep the feta in extra virgin olive oil with added ingredients such as garlic and rosemary.
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Frequently asked questions
Feta cheese softens when it is stored in a brine solution. To make a brine solution, dissolve 1 to 1 1/4 pounds of non-iodized salt in 2 quarts of water. You can also add 1 teaspoon of calcium chloride and 2 1/2 teaspoons of vinegar to the brine. Submerge the feta blocks in the brine for 10 to 12 hours.
Feta cheese melts in brine when the brine has a lower calcium level, causing calcium to leech out of the cheese and change its structure. To prevent this, add calcium chloride to the brine. You can also age the cheese at room temperature for at least 3 days after dry-salting to increase the acidity and prevent melting.
Feta cheese can be stored in brine for up to 6 months, as long as it stays submerged in the solution.
Softened feta cheese can be used in various dishes. You can bake it with cherry tomatoes and olive oil, creating a creamy texture to mix with pasta. It can also be grilled in a kebab or crumbled over a salad.
