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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Everything Else => Topic started by: CdnMorganGal on October 06, 2011, 03:16:13 PM

Title: Salt - With Anti-Caking Agent!
Post by: CdnMorganGal on October 06, 2011, 03:16:13 PM

I didnt realize a box of kosher salt I bought has an anti-caking agent.  I made a few hard cheeses with it - was mixed into the curds. Will these cheeses be any good?  How could this salt affect the cheeses?  Thanks.

Title: Re: Salt - With Anti-Caking Agent!
Post by: fied on October 06, 2011, 04:08:24 PM

It will affect flavour development a little, but not as much as if you'd used iodised salt. I've done the same as you when I've run out of pure salt crystals and there has been a difference, though not too much: the results were edible.

Title: Re: Salt - With Anti-Caking Agent!
Post by: Cheese Head on October 06, 2011, 11:47:04 PM

CdnMorganGirl see this thread (http://cheeseforum.org/articles/glossary/) on same topic.

Title: Re: Salt - With Anti-Caking Agent!
Post by: CdnMorganGal on October 07, 2011, 02:31:27 AM

Was your link incorrect?  It brings me to the Glossary page and I didnt see anything relevant there