- Why Your Camembert Isn’t Growing White Mold
- Preserving Methods | Vacuum Sealing
- Age Does Matter – Aging Homemade Cheese
- 3 More Cheese Recipes, And A New Feature
- Making Home Cheese Making Cheaper
- QA6 – Why Didn’t My Curd Knit Together?
- Bandaging Cheese – Another Way To Preserve
- Lipase – A Helpful Busy Little Enzyme
- QA5 – Why Doesn’t My Mozzarella Stretch Properly?
- Pressing Your Cheese – Bringing It All Together
QA4 – I Stored My Feta In Brine And Now It’s Too Salty!
Everyone enjoys different levels of salt and Feta is a cheese that has a saltier taste associated with it due to the aging method and the usual preservation method. In fact if you ever get the chance to eat a traditional Feta from Greece or Cyprus, it’s likely the cheese will be much more salty than any other Feta you’ve eaten.
But, after the hard work you put into your Feta, it can be disappointing when you end up with a batch of cheese that is inedible because of too much salt.
So why has your Feta become so salty?
Perhaps your brine is more saturated with salt than you intended for it to be (check here for Brine mixing ratios if you’re unsure), or perhaps your Feta has taken up more of the salt due to it’s particular structure from the making process? All cheese makes end up slightly different, no matter how closely you follow your normal recipe and the salt uptake can vary from batch to batch.
Either way, by the time you want to eat your cheese, it’s ended up far too salty to really enjoy it and you might be wondering if this batch is only good for the bin.
Don’t be tempted to throw it out. You can reduce the salt content of your Feta following these instruction:
- Rinse the amount of Feta you want to use under water and then allow to drain
- Put your Feta into a container that is big enough for the cheese plus another 25% room for liquid
- Add fresh milk until it covers the cheese and put the lid on
- Leave for 1-2 days – the milk will draw out some of the salt from the Feta over this period
- Check the salt levels and if when you test the Feta it is still too salty, pour out the milk and then refill, leaving it for another 1-2 days before testing again.
Another way you can use Feta that is too salty is to use it in dishes or recipes where the other ingredients can balance the salt. For example, salty Feta in a crisp fresh salad can knock down the overwhelming salt taste and provide a nice contrast of flavors and adding salty Feta to Filos or other starch dishes and adding no additional salt can again balance the salt taste with the other flavors.
Do you have a question about cheese making? Post it in the comments below and Curd-Nerd will answer your question in a new post as soon as possible.