Made some goat milk Feta over the weekend and decided to try the brine aging method this time around. I set aside a small amount of unbrined cheese to compare to the brined cheese. The brine recipe I used called for 5 Tbsp of salt per 20 oz of whey. I used kosher salt since the recipe didn’t specify. After only a couple of days there is a noticible difference in the flavor. The unbrined Feta tastes good but still needs a week or so to develop and firm up. The brined Feta already has some depth of flavor and has a firmer texture. In my opinion, if you’re going to make Feta, this is the way to go…..

Sounds good. I have read that brining in whey is far better then just water brine.

After brining the feta for several days it has become almost too salty to eat. Has anyone had this happen? It could be that Feta is traditionally really salty and I’ve just never had it this way? I tried soaking the cheese in tap water for a few minutes before eating but it was still really salty.  I’ll post a link below to the brine recipe I followed. I’m afraid to dilute the brine too much for fear that the cheese will fall apart. Any advice will be appreciated.

http://biology.clc.uc.edu/fankhauser/Cheese/FETA.HTM

I had a similar experience with Haloumi - after being in the brine only a few days it was incredibly salty.  I soaked it in straight water for a few days which did eliminate the saltiness - but the cheese became mushy.  So I let it air dry for a while in the refrigerator and after that it was OK.

I used whey brine for my Chive Feta and it turned out great.  I just finished it up and will have to make another batch shortly.  I was in the brine for 6 months and did not get too salty, for me anyway.  I used it mostly in salads so I had other flavors going on at the same time.

Don’t know if this helps but the book I use recomends a brine concentration of 12 to 15% but also recomends the pH to be 4.3. When I did a cheese making course early in the year the cheese maker would adjust the brine pH with Hydrachloric acid (HCL) to get the desired pH. You only needed to add small amount of 5% HCL to adjust the pH and apparently is does not effect the flavour. I have not tried this at home yet but will do next week when I make my Feta.

See the discussion on this thread esp.re.acidity….. http://www.rickandlynne.com/rick/go/forums/viewthread/299/
I have used lemon juice with water brine 12.5% ( 4 oz per quart ) if you dont want to try the ripened whey. Dont think I would use Hydrochloric acid, I’m sure it works but way too industrial for me (how many Greek peasants would have used it)? . Sink the feta with a boiled pebble or a heavy whiskey glass and a small amount of olive oil floated on the surface can be used to seal it but not really necessary for short term storage.

Just in case anyones interested watched the vid on feta. Whey brine is always used and a combo of sheep/goat milk is used. The good stuff is aged 4 months in a barrel. One company uses 70% sheep to 30% goats milk.

I made Feta for the first time last week.  Worked out well but used 12% brine ans very salty.  It has been in brine now for 5 days and outside is becoming a bit mushy - I was thinking of trying Rich’s suggestion of air drying in the refrigerator for a while - but I’m not sure for how long and if the same problem will arise when I return it to the brine.  Also what is the least % brine that is safe for storing the Feta in for a month or so?