Should I store my cheese in brine/whey?
Fresh mozzarella is usually sold floating in whey, and feta cheese is often sold soaking in brine. Once I've opened the container and used part of the cheese, how should I store it in the fridge to make it keep the best for the greatest time? Specifically:
Should I store the cheeses in liquid, or dry in a covered container?
For mozzarella, should I put it away in its original whey, or put it in a clean container with fresh water?
For feta, should I store it in the brine it came in, or change the brine before putting it away?
Best Answer
In either case store the cheese in the liquid it came in, transferring it to a clean container and covering well. Feta lasts reasonably well, but mozzarella only keeps well for a couple of days.
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Quick Answer about "Should I store my cheese in brine/whey?"
One reason to age cheese in a light brine solution is if you make so much cheese that it becomes sour or moldy in the fridge before you can eat it all. A high moisture cheese can accommodate all kinds of bacteria and molds as well as a late souring from residual bacteria inside the cheese.How do you store cheese with brine?
You can easily save the remaining cheese by making your own brine. Just combine 2 cups water with 2 tsp. kosher salt, stirring until the salt dissolves. Store the leftover feta in the brine, making sure the cheese is covered completely.Should you store mozzarella in whey?
Fresh mozzarella is always better when it is eaten fresh, the same day and preferably before it has even been chilled. If you purchase fresh mozzarella, it will most likely be in a container of whey to keep it moist and fresh.How long should you brine cheese for?
Cheese of different densities and shapes will require varying amounts of time in the brine. A general guide would be one hour per pound, per one inch thickness of cheese. A very dense, low moisture cheese, such as Parmesan, will need more time than a moist open textured cheese.Can I reuse brine for cheese?
If you like you can store the brine for future use in the cheese fridge and you can reuse it over and over again until it gets too cloudy. Just before you brine another cheese, add another tablespoon of salt to replace that which was absorbed by the last cheese.10 Uses Of Leftover Whey From Making Cheese and Yogurt - Homesteading Life
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Answer 2
Ok...there is no need to change the brine/whey it comes in unless you are planning on trying to store it months after opening it.... Otherwise, for normal storage/useage just leave it in it's original whey or brine which is BALANCED with the cheese in calcium and salt content. If you replace it, will you replace it with a saturated brine which will leach out calcium and increase the saltiness of the cheese? Or perhaps your brine will be less salty, and will still leach out calcium from your cheese as well as salt (and also provide less spoilage protection).
Unless you really know what you are doing (how much cacl2, salt and citric acid to add) you are MUCH better off keeping the original fluid.
Artisan cheesemaker here....
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