Author Topic: Salt, Dry - Forgot To Add To Curds Before Forming  (Read 598 times)

Offline smoky mountain girl

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Salt, Dry - Forgot To Add To Curds Before Forming
« on: August 14, 2011, 12:04:32 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!
« Last Edit: August 14, 2011, 12:24:06 PM by smoky mountain girl »


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Offline John (CH)

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Re: Salt, Dry - Forgot To Add To Curds Before Forming
« Reply #1 on: August 14, 2011, 01:40:43 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.

Offline smoky mountain girl

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Re: Salt, Dry - Forgot To Add To Curds Before Forming
« Reply #2 on: August 14, 2011, 02:39:09 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.