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).