My chived feta is out of the bag, cubed and aging in a sterilized covered container.  Salted with Kosher salt and I have the whey reserved for brining it in a couple of days.  How much salt would you recommend for the brine?  I have about a 1 1/2 lbs of Feta to brine.  It absolutely smells wonderful.  Just like the feta that I buy.  Yummo! 

At least, now I have the recipe figured out on how to obtain a good curd.  Took a few tries, but I finally got it.  Learning lots, and love this site.  Wish it was busier!

Should be waxing the cheddar tomorrow.

Cheers.

8% brine

More help please, how would I figure the quantity of salt to add to 1/2 gallon brine to come up with 8%?  Not a math major so do I wing it and dissolve a cup into it? 

Sorry to be a pain.

try using weight. 1 imp gall = 160oz = 4.54L = 10lb take 8% of total weight, close enough.

bring a container , put 92% water of any weight, and 8% salt of any weight

example:
92G water and 8G salt
9.2 OZ water and 0.8 OZ salt
9.2 pound water and 0.8 pound salt

and so on