Low Salt Brine: 7 % salt solution with added calcium chloride
This brine is not excessively salty and the flavour is incredible.
To make this brine:
13 parts water to 1 part salt.
E.g. For half of this quantity use 6 ½ cups of cool boiled water mixed with ½ cup course non iodised salt; then just use what you need from this solution or double it if you need to. This solution is 1.625L so add 1-2 tbs of calcium chloride or as per directions.
Points to remember:
To make this brine:
13 parts water to 1 part salt.
- Place cool coiled water into your sterilised brine container.
- Add salt and stir to dissolve.
- For every 1.5L of solution add 1-2 tbs of calcium chloride (more or less may be required, depending on your milk. You will know you need to add more if your cheese is becoming slimy or soft in the brine).
E.g. For half of this quantity use 6 ½ cups of cool boiled water mixed with ½ cup course non iodised salt; then just use what you need from this solution or double it if you need to. This solution is 1.625L so add 1-2 tbs of calcium chloride or as per directions.
Points to remember:
- Start with adding 2 tbs calcium chloride and then experiment with adding less. You will know to add more when your cheese becomes soft or slimy.
- Store your cheese and brine in a food grade container just larger than your quantity of cheese.
- Ensure that it is deep enough to completely cover your cheese.
- Your container will need to be reduced in size in accordance with the amount of cheese left.
- The addition of calcium chloride counteracts the leaching of calcium from the feta into the brine solution. Without it you could end up with a squishy, soft feta that won’t keep as well.
