Brining Feta: While feta can be eaten fresh, the flavor is more pronounced if it is aged in a brine solution. For long-term storage, make a lighter brine of 2 tablespoons non-iodized salt in 2 cups of water with 1/4 teaspoon vinegar and 1/4 teaspoon calcium chloride mixed in. Use goat or cow milk, or even a mixture of both. Warm 1 gallon (3.8 L) of fresh goat’s milk to 86°F (30°C) in a stainless steel pot. Try our recipes for lamb chops with feta and lemon or a classic Greek salad. Stir it regularly so … If you love making homemade cheese, try your hand at feta. ; Brine for 4 to 5 days if using store-bought goat milk or for 30 days if using farm-fresh goat milk. ; Place the curds in the brine solution in a jar with a lid in the fridge. Feta cheese will keep in this brine for several months. Make a brine solution using 1/3 cup non-iodized salt and 1/2 gallon of water. The results are well worth the effort. A cornershop staple, feta can be called in to perk up couscous, salads, pizzas and pastas. Note that a large amount of salt is for making a brine to cure the feta in and is not added directly to the cheese. To serve, remove from brine and allow the cheese to air …

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