1. Dissolve 3 teaspoons of salt in 2 cups (500 ml) water.
2. Pour over remaining Feta and seal completely.
It’s always a good idea to completely fill your container with brine even if there is only a small amount of cheese left. This prevents the cheese from floating to the top of the brine and becoming exposed to the air.
Feta cheese has a shelf life of 12 months from the date of packaging. It must be completely covered/submerged in brine to retain its freshness. Exposure to air will cause the cheese to dry out. The salt of the brine acts as a preservative for the cheese which is why the cheese can be kept for such a long time. Note: Feta will slightly change in flavor as it ages in your fridge.
Sheep’s milk, goat’s milk, and cow’s milk are all slightly different to one another. Sheep’s milk has a higher fat content (6% -7%) versus cow’s milk at 3.5 % and goat’s milk (3.7%). Sheep’s milk has a protein content of approximately 5.4% and it has a higher percentage of fat solids compared to cow and goat milk, which is why it lends itself beautifully to making cheese. Sheep’s milk and goat’s milk have a higher percentage of short chain fatty acids than in cow’s milk. These shorter chains are digested faster and easier than the longer chain fatty acids. It is reported that lactose intolerant people have an easier time digesting sheep’s and goat’s milk versus cow’s milk.
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