The best way to remove excess salt from cheese is to use an "anti-brine" solution.
The Anti-Brine Method
If your cheese has become too salty, you can effectively reduce its salt content by using the following method, as detailed in a video titled "The anti brine. Hack for when your feta is too salty! - YouTube":
- Prepare the Solution: Fill a container with room temperature water.
- Add Calcium Chloride: Mix in half a teaspoon of calcium chloride for every amount of water used.
- Submerge the Cheese: Place the salty cheese into the prepared water solution.
- Agitate Gently: Lightly agitate the water.
This method helps draw out the excess salt from the cheese into the water while the calcium chloride helps maintain the cheese's texture.
Practical Tips:
- Start Small: If you're unsure how much salt to remove, begin with a short soak and taste the cheese afterwards. Repeat if necessary.
- Water Temperature: Using room temperature water will help in salt diffusion without impacting the cheese's structure.
- Calcium Chloride: Adding calcium chloride is crucial to maintaining the cheese's structure during the process.
Alternative Methods
While the anti-brine is the most effective method discussed, other approaches can be considered:
- Soaking in Plain Water: Submerging the cheese in plain water might also work to reduce salinity but may alter the texture of the cheese.
- Cooking with other Ingredients: Using salty cheese in a recipe with other ingredients will dilute the salt.
