Best Marinated Feta Recipe (5-minutes!) (2024)

FAQs

How long does feta last in olive oil? ›

How long will feta cheese last in olive oil? As long as you choose to make your marinated feta cheese using high-quality olive oil, it should last at least two to three weeks in the fridge.

Not only does the brine intensify flavor, elongate feta's life span, and improve its creamy texture, but it's useful as a secondary ingredient. You can use that brine to marinate chicken, thin out whipped feta dips, build flavor in broths and braising liquids, and cook grains and beans.

According to Sommer, feta packed in liquid salt brine can last for as long as 6 months if stored correctly: You can keep the cheese in its original container, but be sure that the block is completely submerged in brine and that care has been taken to avoid contamination.

Traditionally feta is made using sheep milk, but commonly, it can be made using sheep, goat or cow milk, or any combination of the three. Feta has a salty and pleasantly tangy taste. Texturally, it can range from firm and crumbly, to rich and creamy.

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.

Marinating feta in quality olive oil helps it last in the fridge for a good two to three weeks or so, if stored properly. Seal the jar tightly after each use. Also ensure that the top of the cheese is always covered with olive oil.

However, feta brine is incredibly salty and flavorful. So, per America's Test Kitchen, rinsing feta stored in brine reduces the salt content. This simple and quick step allows you to maximize feta's texture and flavor — while controlling the cheese's taste according to your own.

Athenos Traditional Fat Free feta cheese crumbles are made with skim milk for guilt-free meals. Ingredients: Fat free feta cheese (cultured pasteurized skim milk, salt, enzymes, natural flavor, artificial color, vitamin A palmitate), powdered cellulose (to prevent caking), natamycin (a natural mold inhibitor).

Run the feta under very cold water for 10 seconds. This will clear away any brine and firm it up. For salads, use your hands or the tines of a fork to break it up into small pieces. They do not have to be tiny; small chunks work just fine.

By "feta in brine," we mean the stuff that comes packed in a plastic container full of liquid—in this case, salt water—as opposed to the pre-crumbled or vacuum-sealed varieties. Crumbled feta may have the appeal of saving you, what, the three seconds it'll take you to crumble the cheese by hand?

Why is my feta brine slimy? ›

+ Why has my feta gone slimy in the brine? This can be due to two factors. Either the brine solution has a lower calcium level than the feta, leeching calcium out of the cheese, causing it to become slimy, or the cheese acidity is higher than that of the brine again, leeching calcium from the cheese.

You can freeze feta cheese but once thawed it will become drier and crumblier, so it's best to use it in cooking. To freeze, leave it whole or cut into desired shape and sizes. Place into a freezer bag and expel air. You can leave it in the freezer for up to two months.

When cooking with feta, it is imperative to understand the differences between Greek, Bulgarian and French. Henderson defines the three as such: “A definitive similarity of these cheeses lies in the ripening process by which blocks of cheese are held in a saltwater brine.

While feta cheese made in Greece is typically made with sheep's milk or with a combination of sheep's and goat's milk, many manufacturers in the US make feta with cow's milk.

Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita "spinach pie" and tyropita "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano.

The good news is that Olive Oils shelf life is much longer than the average product and some Olive Oils can last up to 18-24 months before becoming unappetising. However, Extra Virgin Olive Oil tends to last a shorter period, usually around 12-18 months.

Cured cheese in olive oil is a Spanish tradition that is one of the best ways to preserve Manchego or some other cheeses. Also, this technic turns the product into an even tastier delight, Covering the food completely with oil prevents contact with air, which helps to make cheeses last longer.