Author Topic: Cheeses with salt addition before renneting  (Read 136 times)

Offline klschnepp

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Cheeses with salt addition before renneting
« on: May 12, 2016, 07:02:03 AM »
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!

Online Boofer

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Re: Cheeses with salt addition before renneting
« Reply #1 on: May 13, 2016, 10:21:42 AM »
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.

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Offline klschnepp

  • Medium Cheese
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  • Location: London, UK
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  • making Mexican cheese in South East London
    • Gringa Dairy
Re: Cheeses with salt addition before renneting
« Reply #2 on: May 17, 2016, 03:22:41 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.