Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Modify feta's texture by storing it in brine, water, or milk

Fine Cooking Issue 46
Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Storing feta in brine not only preserves freshness, it also regulates the creaminess and saltiness. Taste the feta when you get it home (or, if possible, at the shop before you buy). If it´s saltier than you would like, store it in plain water. The salt will leach out of the cheese within a day or two. If the salt level is fine for your taste, store the cheese in the same brine in which it came, if there is any. If there is none, make your own brine (add a few hefty pinches of salt to a pint or more of water).

You can make a crumbly feta more creamy by cutting the brine with milk—about 1 or 2 tablespoons per pint of brine will do. It takes a few days for this little trick to take effect. You might need to try a few batches before you get the amounts of salt and milk just right, but the cheese won’t suffer in the meantime.

Cover the feta with the brine and store in a covered plastic container in the refrigerator. A large chunk of fresh and properly stored feta should last up to three weeks.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial