The feta package I bought does not have enough liquid to cover the cheese once opened. I would like make a brine to cover the block of cheese. How saline does the brine have to be to store feta? How long can I store feta with respect to (a reasonable) salinity? (I assume a brine with water is sufficient. Or am I wrong? Some websites mention, milk, whey, yogurt, vinegar.)

After my quick research I've seen ranges from 2% to fully saturated brine. 2% seem too little to me conserve it such that feta could be stored longer than plain water (=a couple days).

1 Answer 1


Feta is very salty. Recipes I've used called for a brine of around 12%.

Water is fine. When making feta from scratch it helps if the brine is a little bit acidic so the surface of the cheese doesn't soften. It might not be an issue when replacing brine for finished cheese.


I've had my own still be good after a month in the fridge before it was all eaten. I would be surprised if it wouldn't keep for 6 months or more. It is a soft cheese and when it is removed from the brine it only gets about a week in the fridge.

This answer: https://cooking.stackexchange.com/a/24152/2001
Suggests that you can put feta in a brine or milk for up to 3 months.

Yours was partially exposed to the air and then will be re-submerged. My suspicion is that the brine will be strong enough to prevent spoilage but there are so many variables in your case that I doubt we'll find a definitive answer.

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