Making Brine

[bansidhe]

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

[Bantams]

I like a saturated brine with 15ml/1Tbls calcium chloride solution per gallon.
Maybe Gavin is using granular calcium chloride? Either way, better a little too much calcium than too little. 
I usually forget the vinegar and haven't had any issues. 
I'm not sure how much salt - I just keep adding until there's a nice layer of undissolved salt on the bottom. 

[bansidhe]

Thanks!

[mikekchar]

Gavin's brine is a bit weird.  He uses an "18% saturated brine" which is *not* saturated :-)  He also uses a weight by weight ratio for his percentages rather than a more typical weight/volume ratio.  I'm absolutely certain it works for him, but you'll have trouble comparing his brining times to other people's because his brine really atypical.

[rsterne]

From this very Forum....

http://cheeseforum.org/articles/wiki-making-cheese-brine/

Particularly useful is the chart near the bottom for weight of salt per gallon or litre of water.... I make 21% and then add salt when it drops to 19%.... I use a wine hydrometer to measure the salinity....

http://cheeseforum.org/forum/index.php/topic,19200.

Bob

[bansidhe]

Thanks you guys!