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First i have to say that i read all the posts in the cheese section - and learned alot, so thanks alot for that:)

I made a batch of feta 3-4 weeks ago. After soaking it in a salt brine for a day i put about 1/4 of it into oil. The rest stayed in the salt water.

Thing is that the feta still in the saltwater is very soft and mushy, where as the feta in oil is firm as it should be.

Everything used in the process and later on to grab a piece for tasting was sterilised before used (cleaned first).

My question is if there is any way to make the feta in saltwater firm again?

I have read that the brine can leach the CaCl from the cheese making it disintegrate, so adding CaCl to the brine stabilizes it, I t did this to my brine and have noticed the brine stays clear and does not leach anymore.

Thanks for the reply bluecheese. Not sure how to add CaCl as such, so i took a small portion out and let it sit in the fridge for a night. That firmed it up, so i did it with the rest - and then put it all in oil when it became firm enough.

But thanks for the answer anyway

just add concentrate to the brine.