Brining is mostly used on cheeses that have short aging period.
Certain cheeses, like feta and Gouda, are not salted before pressing. Instead they are place into a brine bath after pressing.
Many cheeses also require brining after pressing.
Cool your cheese down before brining; a warm cheese will absorb more salt hence making it saltier than expected.
Now that you know this very important tip, this is how you make brine…
How to Make Saturated Brine for Cheeses
Here’s what you need:
- 2.25 pounds cheese salt
- 1 gallon non chlorinated water
- 1 tablespoon of calcium chloride
- 1 teaspoon of white vinegar
Recommended Cheese Salt
- CHEESE MAKING SALT: This non-iodized, additive free Sea Salt is ideal for homemade cheese makers and cheese making kits.
- EASY DISSOLVE: This fine grain, flaky sea salt dissolves easily and is porous compared to traditional processed salt helping absorption and dilution rates.
- SOFT CHEESE & HARD CHEESE BRINE: As a natural preservative, salt helps prepare cheese for aging and is important in a number of cheesemaking steps: it adds to the flavor of the cheese, it helps to dry the curds during draining by controlling moisture and causing the curds to shrink, it is essential in the development of a good rind, and will help in brines.
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Recommended Calcium Chloride
- Calcium Chloride will help with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses.
- One ounce contains enough Calcium Chloride for 24 gallons of milk.
- Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching.
- Combine everything in a large nonreactive pan and bring to medium heat.
- Gradually to a boil and stir slowly until salt dissolves completely.
- Cool and store in a glass jar and put it in a refrigerator. It can last up to 2 years.
Did you know?
Good brine gets better with time. At the start, try not not to exceed 2 years or it may become too cloudy. However, if you filter properly, good brine can last for a very long time!
How to Use and Store Saturated Brine
During bath, brine loses its salt to the cheese and may be contaminated with undesirable bacteria over time hence it is crucial to use and store it properly:
- After a brine bath, bring the water to a boil again and add more cheese salt. Stir gently until salt are completely dissolved in the water.
- If the water gets cloudy, filter it through butter muslin and boil for 10 minutes.
- Make sure the water is cooled down before using again.
How to Make Light Brine for Cheeses
A light brine is mainly used on the outer-area of aging cheeses when unwanted mold appears on the surface.
Making light brine is easy and this is how you do it:
- Add 1 cup of non chlorinated water
- Add 1 tablespoon of cheese salt
- Combine everything together in a small jar
- Stir slowly until salt is completely dissolved
How much salt you need really depends on the type of cheese you are making.
The cheese and the brine should be in the 50 to 55°F range (or 10 to 13°C) and they should have the same pH level.
Cheesemaking Articles You Might be Interested:
- What to Do With Leftover Whey After Draining?
- What is Affinage in Cheesemaking? (RIPENING)
- The Amount of Milk Required to Make Cheese
- What is Rennet in Cheesemaking?
Last update on 2021-06-25 / Affiliate links / Images from Amazon Product Advertising API