Author Topic: Cheeses with salt addition before renneting  (Read 1598 times)

klschnepp

  • Guest
Cheeses with salt addition before renneting
« on: May 12, 2016, 12:02:03 PM »
Is anyone familiar with cheeses where the salt is added after cultures but before rennet?   Finding some cotija recipes directing this, but it is not a method I am really familiar with.  Would be interested to learn of any other cheese types that call for this or experiences with making any of these cheese types.  Thx!

Offline Boofer

  • Old Cheese
  • *****
  • Location: Lakewood, Washington
  • Posts: 5,015
  • Cheeses: 344
  • Contemplating cheese
Re: Cheeses with salt addition before renneting
« Reply #1 on: May 13, 2016, 03:21:42 PM »
Is anyone familiar with cheeses where the salt is added after cultures but before rennet?   Finding some cotija recipes directing this, but it is not a method I am really familiar with.  Would be interested to learn of any other cheese types that call for this or experiences with making any of these cheese types.  Thx!
Crescenza.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

klschnepp

  • Guest
Re: Cheeses with salt addition before renneting
« Reply #2 on: May 17, 2016, 08:22:41 AM »
Thanks for the tip!  Super interesting the recipe you shared characterises the early salt addition as a way to retain moisture.  Seems really just as a method to halt acid development.    Appreciate the assistance.