Hello, I have some questions about brining. The NE Cheesemaking site's basic brine has 2 1/4 lbs of salt to two gallons of water, 1TBL of CaCl2 and 1 tsp vinegar in 2gallons of water. Gavin Webber's has 1lb of salt , a tsp CaCl2 and 2TBS of vinegar. The salinity and amount of CaCl2 in the NE Cheesemaking is greater than that in Webberrs while the acidity is quite a bit less. What do you use? Could anyone comment on the differences between NECheesemaking and Gavin's solutions?
Also, I followed Gavin Webbers instructions. He used an egg to decide when enough salt had been added. He mentioned he wanted an 18% solution. My egg floated at 11oz of salt added, Far from the 1lb he mentioned. Also, I believe that 18%soln by weight is formed by 11 oz .. but I fear I dont have enough salt.
Thanks again