Randy Chandler
Feta cheese is a Greek aged cheese traditionally made from sheep's milk or a combination of sheep and goat's milk. Outside of Greece, it is also made with cow's milk. It is often sold in sealed packages and has a long shelf life. Feta cheese in brine is considered superior to pre-crumbled or vacuum-sealed varieties as it has a better texture, taste, and lasts longer. The cloudy, tangy, and slightly acidic brine can be used in several ways, such as in dips, dressings, or to season food. It can also be reused to store feta cheese for up to 3-4 weeks.
| Characteristics | Values |
|---|---|
| Feta cheese in brine | Has a better texture, taste, and shelf life than other types of feta cheese |
| Feta brine | Can be used in whipped feta dips, chopped salads, and bean and escarole stews |
| Can be used to brine poultry, make sauces and dressings, or add salty seasoning to dishes | |
| Can be reused for a long time if kept at cool temperatures and using clean utensils | |
| Can be used to soak stale bread for stuffing mix | |
| Can be used as a marinade for chicken, vegetables, and tofu | |
| Can be added to grains and legumes, and mixed into salad dressings | |
| Can be used to store feta cheese for several months |
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What You'll Learn
- Feta cheese in brine lasts longer than feta not in brine
- You can reuse the brine to store more feta
- Brine can be used in salad dressings, dips, and marinades
- Brine can be used to flavour tofu, legumes, grains, and vegetables
- Feta cheese in brine has a better texture and taste than pre-crumbled or vacuum-sealed feta
Feta cheese in brine lasts longer than feta not in brine
Feta cheese is typically made from goat or sheep's milk and has a unique flavour, partly due to the fact that it sits in saltwater for its entire shelf life. This saltwater, or brine, is what helps to preserve the moisture in the cheese, keeping it fresh for longer.
Feta cheese that is stored in brine can last for several weeks, as opposed to feta that is not stored in brine, which will only last a few days. This is because the brine helps to stave off harmful bacteria and slows down the drying out process that occurs when the cheese is exposed to air.
To make your own brine, simply dissolve 1-2 teaspoons of kosher salt in 1 cup of water, until you have made enough to submerge the feta entirely. It is important to store the feta and brine in an airtight container in the refrigerator, where it can last for up to a month.
Not only does brine keep feta cheese fresh for longer, but it also improves the flavour and texture of the cheese, making it smoother, creamier, and sharper in taste.
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You can reuse the brine to store more feta
Feta cheese in brine is considered superior to pre-crumbled or vacuum-sealed varieties. Brine improves the texture, taste, and shelf life of feta cheese. The cloudy, tangy, and slightly acidic brine liquid is a great ingredient on its own. You can reuse the brine to store more feta cheese. To do this, always use clean utensils to take the cheese out of the brine. This will prevent bacteria from forming a layer on top of the brine. You can also pre-cut the cheese into smaller rectangular pieces to make it easier to remove from the brine with a fork.
The brine can be reused for a month or more if stored at cool temperatures. You can also make your own brine by combining one teaspoon of kosher salt for every cup of water. Ensure that the feta is entirely submerged in the brine and stored in an airtight container.
In addition to storing feta cheese, brine has many other uses. It can be used to brine poultry, make sauces and dressings, or add salty seasoning to dishes. It can also be used to brine vegetables before grilling or roasting, especially slower-cooking produce like whole carrots. For tofu, you can either cube and leave it in the brine to make a raw feta-like snack or press out the liquid and grill for extra crispy tofu. Small pieces of sweet fruits, like halved cherries, can be brined and added to salads or grain bowls.
Feta brine can also be used in place of salt in recipes. As a general rule of thumb, start by substituting 1/4 of your cooking liquid with feta brine and adjust to taste in subsequent batches. It can be used in recipes like pots of brown rice, tofu prep, salad dressings, and marinade.
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Brine can be used in salad dressings, dips, and marinades
Feta cheese in brine can be used in numerous ways. Firstly, it is important to note that feta in brine is preferred over pre-crumbled or vacuum-sealed varieties as it improves the cheese's texture, taste, and shelf life. The brine itself can be used in salad dressings, dips, and marinades, enhancing the flavour of various dishes.
Salad dressings can be made more interesting by adding feta brine. It can be drizzled over Greek salads or used in small quantities to marinate chicken, vegetables, or tofu before grilling or roasting. The brine can also be substituted for cooking liquids in pots of grains or legumes, adding a unique salty flavour.
Feta brine is an excellent base for dips, such as a whipped feta dip. It can also be used to soak stale bread, which can then be broiled and added to a stuffing mix. The brine's salty and tangy flavour can elevate these dishes, providing a subtle creamy texture.
Additionally, feta brine can be used to preserve other foods. For instance, it can be used to brine poultry, extending the shelf life of the meat and infusing it with flavour. This brine can also be added to sauces, dressings, or used as a seasoning to enhance the taste of various dishes.
When storing feta cheese in brine, it is important to use clean utensils to remove the cheese and keep it in an airtight container. This will help maintain the quality of the brine and cheese, allowing for extended use and enjoyment.
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Brine can be used to flavour tofu, legumes, grains, and vegetables
Feta cheese in brine is a popular ingredient, known for its long shelf life and creamy, crumbly texture. The cloudy, salty liquid that the cheese is packed in is a versatile ingredient in its own right. While it can be used to brine poultry, it can also be used to flavour tofu, legumes, grains, and vegetables.
Tofu
Feta brine can be used to flavour tofu in two ways. Firstly, it can be used as a pickling liquid for cubed tofu, creating a raw feta-like snack. Secondly, tofu can be brined before pressing out the liquid and grilling, resulting in extra crispy tofu.
Legumes
Feta brine can be used to cook legumes. As a general rule, start by substituting a quarter of your cooking liquid with feta brine, and then add more to taste.
Grains
Similarly, feta brine can be used to cook grains. Again, start by substituting a quarter of your cooking liquid with brine, and then adjust to your taste.
Vegetables
Feta brine can be used to flavour vegetables before grilling or roasting, especially slower-cooking produce like whole carrots. It can also be used to soak stale bread, which can then be put under the broiler for a few minutes and added to a stuffing mix.
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Feta cheese in brine has a better texture and taste than pre-crumbled or vacuum-sealed feta
Feta cheese is a unique cheese that requires unique treatment, and keeping it in a saltwater brine accomplishes a few important things in regard to taste, texture, and longevity. Feta dries out quickly when exposed to air, and submerging the cheese in brine protects it from the air, keeping it moist and balanced in flavor.
The texture of feta cheese in brine is superior to that of pre-crumbled or vacuum-sealed feta. The brined variety is smooth and creamy, while the pre-crumbled variety is often dry and bland. The brined feta is also easier to crumble, blend, melt, or slice.
The taste of feta cheese in brine is also enhanced by the brining process. The brine adds a sharp and tangy flavor to the cheese, making it a more versatile ingredient in various dishes. The pre-crumbled variety often lacks this tartness and can be bland.
In addition to the taste and texture benefits, feta cheese in brine also has a longer shelf life than its pre-crumbled or vacuum-sealed counterparts. The brine acts as a preservative, similar to how saline brine preserves pickled foods, allowing the cheese to last for weeks instead of days.
The brine that the feta cheese floats in is also a useful ingredient on its own. Once the cheese is finished, the leftover brine can be used to season various dishes, such as poultry, sauces, dressings, or any dish that incorporates feta. It can also be used as a waste-reducing alternative to brining meat, keeping it tender and juicy.
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Frequently asked questions
Feta cheese in brine will have a better texture, taste, and shelf life. It will be smoother, creamier, sharper, and tangier, and will last for weeks instead of days.
Make sure all pieces of cheese are covered well with brine. Seal the container and store it in the refrigerator for up to 3-4 weeks.
You can use the leftover brine to brine poultry, make sauces and dressings, or add salty seasoning to whatever you're cooking. You can also add a splash to doughs, like pizza dough.
Storing feta cheese in plain water is not recommended as it can cause the cheese to disintegrate or become rubbery.
