Author Topic: Storing Brine  (Read 765 times)

Offline scasnerkay

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Storing Brine
« on: August 17, 2014, 08:56:36 PM »
I have been keeping my brine in the household frig between makes. Now that I have a larger "cave" conversion, I have room to store it at about 55 degrees. So, is it better to keep it in the cold frig and move it to the cave for warming up for a make, or is it better to just keep it at the warmer temp? This brine is already about 2 years old and seems just fine. I have no way of checking the salinity, but add salt each time I make cheese.

Offline Sailor Con Queso

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Re: Storing Brine
« Reply #1 on: August 18, 2014, 08:12:30 AM »
I keep mine in my cave at 53F. Been going for about a year.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed