Keeping Feta Fresh?

[AlexiaTravels]

I’ve started cooking more Greek recipes at home, and feta has become a staple in my fridge. But I’ve noticed that once I open a package, it can dry out or get funky pretty quickly if I don’t use it fast enough. I’ve tried just keeping it in its original brine, but sometimes I buy feta that comes vacuum-sealed without any liquid.

What’s the best way to store feta once it’s opened? Should I make my own brine, and if so, what’s the right salt-to-water ratio? Can you store it in olive oil with herbs, or will that change the flavor too much? I’d love any traditional tips you’ve picked up from your yiayia or your own kitchen experience.

Feta is too good to waste—and I want to keep it as fresh and flavorful as possible. Thanks in advance for any advice!

 

[k_tsoukalas]

Feta really is too good to waste! If your feta doesn’t come in brine, the best way to store it after opening is to make your own brine. Just dissolve about 1 tablespoon of salt in 1 cup of water (you can scale that up as needed). Submerge the feta completely in a glass container and keep it in the fridge. This helps preserve both the texture and flavor for up to 2–3 weeks.

You can store feta in olive oil with herbs (a lot of people love it this way!), but it will slowly take on those flavors — delicious, but definitely different from traditional brined feta. It’s better for marinating than long-term storage.