ISO: ISO - Feta recipes - just returned from Costco w/huge block of it...

[richard-in-cincy]

Some would say stubborn. But that's just semantics ; )

 

[dawn_mo]

Here is a link to Evelyn/Athens recipes using Feta cheese.

http://www.recipezaar.com/recipes.php?q%5B%5D=feta&chef=80353&ls=hhttp://www.recipezaar.com/recipes.php?q%5B%5D=feta&chef=80353&ls=h

http://www.recipezaar.com/recipes.php?q%5B%5D=feta&chef=80353&ls=h

 

[bvlaurence]

Is this right? If the brine is 1/2tsp per 1/2C I think that makes

16 tsp/gallon which would be about 5TBS. Of course, you probably don't need a gallon of brine to keep your feta in! LOL At least I don't.

 

[bvlaurence]

Yum, that is great.I just got a bunch of feta also.

 

[dawnnys]

rvb, do you mean water instead of brine, or brine instead of vinegar?...

That's why I used vinegar - brine would've added salt... I'm confused (again).

 

[bvlaurence]

Vinegar is a good preservative for regular cheeses and probably

didn't hurt the feta. The "brine" for feta isn't like the brine for poultry. If you use the amount that Dawn posted above, it probably wouldn't even enter the feta because it is such a dilute salt water but would be good for keeping it, I think. WAter may get funky.