Author Topic: Reusng Brine  (Read 561 times)

Offline bgreen

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Reusng Brine
« on: August 01, 2013, 08:19:08 PM »
Hi i have just made some Camembert and wondering if the brine i have used with Penicillium candidum can be reused for other types of cheese or will this cause contamination.  Just not sure if the brine is such an inhospitable medium that it kills off moulds like that.

Thanks for your advice Bruce


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Offline WovenMeadows

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Re: Reusng Brine
« Reply #1 on: August 02, 2013, 08:52:39 PM »
If worried about passing on the PC to future cheeses, just boil your brine first. It will still have the same salinity and minerals and pH.

Offline linuxboy

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Re: Reusng Brine
« Reply #2 on: August 02, 2013, 10:40:02 PM »
If it's saturated, it's fine. But filter. Surface growth and surface biofilm are no good.
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Offline Spellogue

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Re: Reusng Brine
« Reply #3 on: August 03, 2013, 10:26:06 PM »
If it's saturated, it's fine. But filter.

Up to now I've been maintaining a separate brine for blues, but if I can confidently use the same brine for everything I'll much rather do that.  Anything to free up space in the fridge is a boon.
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Offline bgreen

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Re: Reusng Brine
« Reply #4 on: August 03, 2013, 10:59:11 PM »
Thanks for the advice WovenMeadonws and Linuxboy..... cheers


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