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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Forming Cheese
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Salt, Dry - Forgot To Add To Curds Before Forming
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Topic: Salt, Dry - Forgot To Add To Curds Before Forming (Read 1726 times)
smoky mountain girl
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Salt, Dry - Forgot To Add To Curds Before Forming
«
on:
August 14, 2011, 05:04:32 PM »
I was making goat's milk cheddar from Carroll's book and forgot to add the salt to the curds. I put salt on the outside after the first pressing (when I realized what I'd done) and rubbed salt on it after it came out for the last time then I used the bandaging method and it is drying. I am afraid it is ruined. Should I unbandage it and soak it in brine? Thank you for any replies!
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Last Edit: August 14, 2011, 05:24:06 PM by smoky mountain girl
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Cheese Head
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Re: Salt, Dry - Forgot To Add To Curds Before Forming
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Reply #1 on:
August 14, 2011, 06:40:43 PM »
Depends how much you dry salted the rind vs the size of the cheese. There should be some info in the Cheddar Boards on their salt %, I expect you do not have enough in which case yes I'd unwrap and brine.
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smoky mountain girl
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Re: Salt, Dry - Forgot To Add To Curds Before Forming
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Reply #2 on:
August 14, 2011, 07:39:09 PM »
Thank you very much! Will do! I hope I don't kill my family learning how to make cheese! Good grief! Maybe it will be a feta/cheddar hybrid. Chetta. Thanks again.
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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Forming Cheese
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Salt, Dry - Forgot To Add To Curds Before Forming