How do I make a salt brine?

For a 12% brine solution:

Usually required for fresh cheeses such as feta.

1. Make 2 cups of brine by diluting 60 g (2 oz) of salt in 2 cups (500 ml) of boiled water
2. Add 1/2 tsp of vinegar to adjust pH

Recipe for Saturated 25% Brine solution:

Many hard cheeses must also be soaked in a brine solution after they have been pressed. This adds flavour, preserves the cheese and also draws out some additional moisture.

1. Bring 1.5 L (1.5 qt) of water to the boil before stirring in 375 g (13.2 oz) of
   cheese salt.
2. Once cool, stir in 1.5 tsp of white vinegar to balance the pH.
3. Always brine your cheese with the brine and cheese at room temperature.
4. Brine can be kept and reused, just boil and allow to cool before reusing.