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?
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.
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....
I just came across some instructions on how to store feta cheese, mentioning you can keep it for about 3 months in the fridge in a brine or milk bath: Store the cheese in a brine or milk bath..., mix 1 lb. of kosher salt in 1 gallon of water. Place the feta into an airtight container and cover it with the brine or milk. Cover the container with a lid and store it in the refrigerator... to 3 months. Feta cheese is not a candidate for freezing. From: http://homecooking.about.com/od/cheeseinformation/a/fetatips.htm I can believe the feta will keep that long in the brine, given
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