INSANELY salty cheese

[seamonkey]

I've been going to this international market for kefir cheese to spread on toast. I'm hyper thyroid right now and every time i eat, I'm in the bathroom all the next day

Comments

[farraige]

Try halving it with unsalted cottage cheese/cream cheese (if you can get unsalted Philadelphia, so much the better). I find it works quite well.

[abadman]

Consider hurling it at someone you don't like very much?

[peaceful_fox]

If it is in water you can drain the water in the jar and add fresh water. Do this a couple of times over a couple of days and the salty flavour should ease significantly.

[adamantas]

^THIS^

It sounds like the kind of cheese popular in Iran (although apparently in Bulgaria too - maybe all of Eastern Europe plus middle east?).

If it is, then you are supposed to cut chunks off (e.g. 1-2 days' portion) and 'wash out' the salt as described above in a separate container - but DON'T throw away all the brine! Leave the brine in the original jar to keep the rest of the cheese preserved... otherwise it may go moldy.

Also, it is your discretion how much salt you leave in the cheese portion you are 'washing out' - just keep changing the water (usually once a day) until it seems palatable to you (i like it medium salt)... the only issue is the longer you leave it, the softer and mushier it becomes.

Hope that helps...

[alasharia_la]

Agreed.
Several years back, I saw a business plan for "cheese in a tin" - it was to be marketed specifically for the middle east. Part of the marketing plan is the label, which did say to rinse in fresh water before use

[manic_geisha]

Maybe, it would work in a pasta? Balance it out with some sweet red bell pepper, caramelized onions, cherry tomatoes.