What to do if the cheese is very salty - how long can it be stored, what to do, what is dangerous

How to soak feta cheese correctly?

You should soak the amount of cheese that you are going to serve directly on the table. Everyone knows that feta cheese should be stored in brine, and a small piece should be stored wrapped in a damp cloth sprinkled with kitchen salt on top. Soak the cheese in warm boiled water as a whole piece. There is no need to cut the cheese before soaking.

In order to soak the cheese, pour boiled warm water into a glass, clay or earthenware (but not metal) container and add the cheese. Cover the container with a clean cloth or towel and leave for 8 hours.

This time is enough for the cheese to give up all the excess salt and become more tender and softer.

Under no circumstances should you pour boiling water over cheese, as is practiced by many lovers of this product. In this case, the cheese loses its nutritional and taste qualities, the salt is poorly excreted, the protein coagulates and the fat content decreases.

Soak the cheese in warm boiled water as a whole piece. There is no need to cut the cheese before soaking.

How to soak cheese

Tip 1: soak the cheese in water, or even better, in milk for several hours, then it will become a little denser. The cheese must first be cut into plates about 3 cm thick or even thinner. The water needs to be changed after 2 hours and be sure to taste the cheese. But whey removes salt best.

Feta and soft cheese cannot be soaked in liquid; it may dissolve.

Tip 2: pour boiling water over the cheese (if it is thick and elastic enough) so that the salt comes out faster. Keep until the water cools. But be prepared for the fact that the cheese can become soft, like chewing gum. Therefore, many chefs do not recommend this method of soaking cheese.

Georgian cuisine

If you prepare brine for Georgian cheese, you need to prepare the following ingredients:

  • 1 liter of water;
  • 200 grams of salt;
  • 50 grams of sugar.

Add the required amount of salt and sugar to 1 liter of water. First cut the cheese into medium-sized pieces, put the resulting product in a bowl and add water. Then drain the liquid, measuring out the required amount of water, and boil it with sugar and salt. The brine should be allowed to cool slightly, then strain and pour it over the cheese, placing a plate on it, and a press on top of the plate.

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Methods of soaking

When preparing salted fish, you need to remember a simple rule: the fish is soaked for as long as it was salted.

Many people mistakenly think that salt gives fish a special taste. This is wrong. During the salting process, excess moisture is removed from the fish. The salt dissolves in the liquid that the fish secretes and a brine is formed.

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In order to prevent the proliferation of harmful bacteria, the resulting brine must be drained periodically. Fish salted with large amounts of salt can be stored for a long time.

Salty fish

There are several ways to soak fish, but they are based on a general technology that is suitable for soaking fish salted at home and bought in a store. This is the easiest way to soak.

When soaking, the salt from the fish carcass goes into the water. To speed up the process, use a larger container.

Soak should be in running or changing water. When using running water, the fish is placed in a colander and placed in a deep bowl. There should be a free distance between the bottom of the dish and the colander. Water will freely wash the carcass and flow over the edges of the container. This method allows you to soak the fish in 6 - 8 hours.

At home, fish are often soaked in changing water. To do this, the fish must be placed in a container with very cold water. To do this, take 2 liters of water per 1 kg of fish. It is enough to change the water every 1-2 hours during the day. You can use ice cubes to cool the liquid.

Using water has a significant disadvantage - it makes the fish meat watery. Therefore, it is better to use it for soaking salmon fish, since it is denser and more susceptible to harmful microorganisms.

For soaking fish, infusion of strong sweet tea. It improves the taste and is great for all types of fish. For the soaking procedure, it is enough to immerse the fish carcass in the prepared solution for 1 - 2 hours. The container should be stored in a cool place. Tea has a whole complex of tannins that prevent meat from becoming soft. To improve taste, you can use fruit and berry syrups.

Milk is well suited for soaking fish, as it quickly removes excess salt, reduces the specific fishy taste and smell, and makes the meat tasty and tender. The soaking procedure in milk lasts no more than four hours.

For soaking, chilled herbal decoctions of mint, sage, lemon balm, and oak bark are often used, which give the fish a specific taste.

You can use lemon juice to remove excess salt. The marinade is prepared at the rate of 1 part lemon juice and 3 parts chilled water. The fish carcass is placed in the marinade for 3 - 4 hours. Fish soaked in this marinade acquires a sour taste.

Fried, boiled and stewed fish

If the fish was not over-salted during the cooking process, you can serve it with an under-salted side dish. In this case, they will complement each other, and excess salt will not be so sensitive.

Salted fish can be used as a filling for pies. In this case, you should prepare unsalted dough.

Over-salted fish can be stewed in a thick sauce made from flour or tkemali.

Some housewives cook over-salted fish with mashed potatoes or rice, which absorb excess salt well.

To improve the taste of over-salted fried fish, sprinkle the finished dish with lemon juice and add a small amount of sugar. Then place fried fish and sautéed onions and carrots in layers in a deep saucepan and simmer for 10 minutes. Lemon juice can be replaced with lemon slices, then the dish will become more piquant.

You can add onions, grated potatoes or white bread softened in milk to over-salted minced fish. Unsalted rice, boiled until half cooked, works well.

If cutlets have already been prepared from over-salted minced meat, you can serve them with under-salted sauce. It is necessary to pre-fill the cutlets with sauce and place them in the oven for a short time.

To prepare dishes from salted soaked fish, you can use some tips:

  • Vegetable oil will give the fish juiciness and mild taste. This is due to the fact that the fatty acids included in its composition, linoleic and arachidonic, dissolve well in vegetable oil and are more easily absorbed by the body;
  • Mashed potatoes, rice, pickled mushrooms, boiled eggs or apples are perfect for a side dish;
  • soaked cod, halibut, mackerel are ideal for making casseroles and grilling;
  • soaked fish can be used to prepare dishes with the addition of ingredients that give a bright, rich taste: cream, vegetable oil, sour sauces. You should also take into account that the flesh of such fish will be slightly drier than fresh;
  • It is not recommended to store soaked salted fish for more than a day. It is advisable to cook it immediately or serve it with the addition of butter or sauce.

Spicy salted fish

Spicy brining is distinguished by the use of a large number of spices and spices in the brine. It is used for salting herring, mackerel, and pink salmon.

Milk or water is often used to soak spicy salted fish. To do this, you need to prepare a large container. Pour milk or water into it so that the liquid completely covers the fish carcass. Add vinegar to the cold liquid at the rate of 1 part to 10 parts water so that the solution retains its sharpness and is not bland. Pour liquid over the prepared carcass and leave it in the refrigerator for several hours.

red fish

To soak red fish, you need to prepare additional ingredients. It is recommended to add cherry syrup to the hot marinade for soaking.

First remove the fish from the fins, tail and head. If desired, you can separate from the bones, remove the skin and cut into pieces.

Then completely immerse the fish in the hot marinade. When the composition has cooled completely, it must be strained and poured over the fish again. Soaking can last from several hours to several days. The container with fish should be stored in the refrigerator.

When soaking red fish in a solution of strong tea, some people add berry syrup or vodka.

Most often, the fish is soaked in milk, which makes it soft. For this you will need fresh cold milk. The fish must be placed in a flat dish and filled with milk. The soaking time depends on the salinity of the fish.

To soak large fish, it takes from a day to a week, for medium salinity - several hours.

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Dry fish

In order to soak dry fish, you need to first soak it in water and then soak it in milk or water. The soaking procedure will take several hours. It should be remembered that lightly salted fish has a limited shelf life. It needs to be used in a short time. It has a delicate taste and a high content of nutrients.

Express method

To speed up the soaking process, it is recommended to use this common method, which is well suited for preparing small-sized fish.

The carcass should be cut lengthwise along the spine without damaging the skin. Then pour in a solution of strong sweet tea, which, thanks to the tannins included in the composition, will not allow the pulp to soften and lose its taste.

To speed up the soaking process, you can immerse the cut carcass in hot water for two minutes, then quickly remove it and place it in a container under cold running water. This method allows you to reduce the amount of salt and soften the taste.

I put 1 kg of over-salted salmon fish in 2.5 liters of boiled water overnight and added 10 peppercorns, 1 small bay leaf, zest of the tip of a lemon (2 tsp) and 20 ml of vodka as a preservative. In the morning I took out the fish, dried it with a paper towel and coated it with odorless sunflower oil. The result was an amazing lightly salted fish with a light lemon aroma.

Before soaking the fish, you need to rinse it thoroughly under the tap in cold water. If the meat of the fish is dense (sockeye salmon, perch, cod, flounder, burbot), then the salted fish should be soaked for 5 to 10 hours . During this time, you should change the water two or three times. As far as I know, salted fish is usually soaked for as many hours as the number of days it has been salted.

When soaking, the salt from the fish carcass goes into the water. To speed up the process, use a larger container.

How to store in brine. Simple recipe

It is recommended to purchase cheese in the “original” whey solution. But if this is not possible, then to maintain the taste and increase the shelf life of the product, you need to independently prepare the brine for the cheese.

  1. Raw brine. To prepare, you need to dissolve salt in boiled water at the rate of 1-2 tsp. for 1 glass of liquid. You will need enough water to completely cover the cheese in the container.
  2. Brine with herbs. Mix the dried ingredients in a saucer: cumin, red pepper, dill, parsley, garlic. Add the resulting mixture to the salt solution, which was prepared using the above method. To taste, you can include vegetable oil and mustard seeds.

It is better to keep cheese in a salt solution in a glass container. The expiration date will be:

  • in the refrigerator for 2 weeks or more;
  • without refrigeration for 48 hours (in a dark, cool place).

Before serving, cheese that has been stored in brine should be immersed in water or milk for 5 minutes. This will help remove excess salt from the product.

Recipe for fried Chechil cheese in batter

  • cheese braid;
  • 1 egg;
  • vegetable oil - for frying;
  • flour – 3 tablespoons;

Divide the braid into parts. Heat vegetable oil in a deep bowl (about 0.5 liters will be needed for the cheese to float like in a deep fryer). To prepare the batter, lightly beat the egg, then add flour, mix well with a whisk.

It is better not to add salt, since Chechil is already salty.

Dip the cheese strips into the batter and throw them into the boiling oil. Once golden brown, remove and dry on a paper towel. This appetizer is well complemented with sauces.

If Chechil is a uniform color, then most likely liquid smoke was used.

How to prepare brine for homemade cheese?

The main task of the brine in which the cheese will be prepared (ripened) is to slow down and stop the process of lactose breakdown and its further conversion into lactic acid. If the brine is not salty enough, it will contain too much lactose, which will affect its ripening.

The standard brine composition, which is suitable for the production of most cheeses at home, is prepared as follows: 3.8 liters of water, 1 kg of salt, 1 teaspoon of a 30% aqueous solution of calcium chloride (this is a food additive, E509, sold on some Internet -stores) and 1 teaspoon of white vinegar.

The density of the brine should be such that the cheese immersed in it remains afloat. The top (top) of the cheese should “peek out” from the water. To prevent it from drying out, throw a pinch of salt on it; due to the internal moisture, it will form its own brine, a brine on the surface.

Its taste, consistency, and even aroma depend on how long the cheese is in brine. After the cheese has ripened, it should be removed from the brine and dried.

The main task of the brine in which the cheese will be prepared (ripened) is to slow down and stop the process of lactose breakdown and its further conversion into lactic acid. If the brine is not salty enough, it will contain too much lactose, which will affect its ripening.

How to preserve cheese?

To ensure that cooked cheese does not spoil for as long as possible and retains its beneficial substances, you need to learn how to store it correctly. For this you will need:

  • brine;
  • storage container;
  • salt;
  • sugar;
  • textile;
  • foil.

The better the quality of homemade cheese, the longer it will be stored. It is important that it does not release large amounts of moisture. Its packaging should in no case be raised or contain sticky crumbs. When cheese crumbles or dries out on different sides, there is a chance that it has been cooked for a relatively long time.

Therefore, it is better to leave the cheese in the brine in which it was made. It will serve as an additional means of protecting the fermented milk product, a kind of preservative that protects it from premature spoilage. The cheese and brine are tightly sealed in a storage container and remain edible for several weeks. If the cheese was purchased separately without brine, you can make it yourself at home by preparing a lightly salted solution. You can also leave the cheese in a plastic container, after wrapping it in a damp cloth or aluminum foil. In addition, you can put a small piece of refined sugar next to it.

Before cutting the cheese, the knife should be doused with hot water. This way the product will not crumble when cutting.

What to cook from very salty cheese

1. Vegetable salad in the style of Khoryatiki, that is, Greek. In the homeland of the recipe, it is prepared simply; it is not for nothing that it is called rustic. It’s our chefs who argue whether to put bell peppers in a Greek salad, but in Greece they chop all the fresh vegetables that are in the house into large pieces, add herbs and olives, put them in a large bowl, put a plate of homemade cheese on top and generously pour in olive oil. . Therefore, prepare a salad of cucumbers and tomatoes, put diced cheese in it, and serve. Of course, there is no need to salt the dish. In addition to Greek, beet salad with nuts is very tasty with grated feta cheese.

2. Crushed salted cheese can be sprinkled on baked potatoes. They also bake khachapuri with too salty cheese, puff pastries with cheese, potato pies or cheesecakes, mixing grated cheese with an egg for the filling.

3. Salty cookies with cheese for beer.


  • 150 g cheese
  • 2 cups of flour
  • 2 eggs
  • 150 g butter
  • 0.5 cups walnut kernels
  • Ground red pepper


Grate the cheese on a coarse grater, mix with softened butter, add flour and chopped nuts. Grind and break the eggs into the dough. Roll out into a layer half a centimeter thick. Brush the top with beaten egg and sprinkle with pepper. cut into strips and bake until light brown.

4. Grind with herbs and stuff into fresh or even slightly sweet pancakes or pita bread.

5. Sandwich cheese paste.


  • feta cheese – 500 g
  • garlic - 1 head
  • butter - 250 g
  • shelled walnuts - 2 cups
  • dill, parsley

How to cook:

Pass the cheese, peeled garlic and nuts through a meat grinder. Add butter, mash thoroughly and cool in the refrigerator.

Salt is an essential ingredient in making homemade cheese.

The structure, consistency and quality of the product depend on salting. Salt regulates microbiological and biochemical processes in cheese.

Excessive salting sharply slows down the ripening process of cheeses, the cheese mass becomes dry and brittle.

If there is not enough salt, you can get fermented cheese.

The type and taste of the cheese will directly depend on the salting method and the amount of salt.

Salt is also a preservative; it affects the proliferation of microorganisms, but an excess of it is also detrimental to some types of cheese.

But salt is not just salt, it comes in different qualities and tastes. The most important criteria when choosing salt for pickling cheese are its purity and lack of bitterness.

And if you use the dry salting method, then the size of the salt should be about 1 mm so that it is gradual.

In other cases, it is best to use fine salt.

You can salt homemade cheese in 4 ways:

  • dry or wet salt (solid)
  • brine
  • in grain
  • combined

Salt penetrates the cheese in dissolved form, that is, in the form of brine.

And if you salt the cheese in a dry way, then when it dissolves, it will absorb moisture from the cheese, and then penetrate into the cheese mass. The cheese itself dries out.

With the dry salting method, salt will suppress the activity of gas-forming bacteria and reduce the number and size of eyes.

This is especially noticeable in the subcortical layer, which comes into contact with salt the most.

Even the one famous for its ocelli in the subcortical layer either does not have ocelli or they are very small in size.

To salt homemade cheese using the dry method, you need to rub its surface with dry salt.

This should be done daily, rubbing the top and bottom sides of the cheese in turn and placing it with the salted side up. The length of the process will depend on the type of cheese, its size and temperature.

A similar option is how to salt cheese using grounds. For this type of salting, wet salt must be applied to the top and sides of the cheese.

This is done every day, turning the cheese to the other side each time until it is completely salted.

Cheese "Pigtail"

Is it possible to eat smoked cheese “Kosichka” (chechil) on a diet (like Protasovka, vegetables, fruits, kefir)? Still, it is salty, but, on the other hand, if I don’t use any more salt.

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The body needs salt. it cannot be completely ruled out

Author, I’m soaking my braid. I pour hot water over it for a few minutes (just not boiling water, otherwise it will turn into a homogeneous mass!). Then it no longer has a salty, but a soft, pleasant taste.

Thanks for answers!

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