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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 - Making Cheese, Everything Except Coagulation
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Salt Content from Brining
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Topic: Salt Content from Brining (Read 4644 times)
rsterne
Old Cheese
Location: Coalmont, BC
Posts: 528
Cheeses: 54
Too many hobbies - too little time!
Re: Salt Content from Brining
«
Reply #15 on:
February 23, 2022, 07:34:02 PM »
I make up my brine to 21%, with a bit of acid and CaCl2, and then maintain it between 19-21% by adding a few tablespoons of salt every 3-4 cheeses.... I check the SG with a wine hydrometer, which just happens to have a scale (for potential alcohol) that matches perfectly with the salt percentage.... Here is a writeup on it....
http://cheeseforum.org/forum/index.php/topic,19200.
Bob
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Cheesemaking has rekindled our love of spending time together, Diane and me!
FishFarmAndy
Young Cheese
Location: Shropshire Hills, UK
Posts: 16
Cheeses: 0
Regenerative smallholder, artisan cheesemaker
Re: Salt Content from Brining
«
Reply #16 on:
February 27, 2022, 12:25:19 PM »
Thanks all, I removed whey promptly whilst this one was dry-salting, it then 'wept' for a few more days and is now dry.
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
STANDARD METHODS - Making Cheese, Everything Except Coagulation
»
Salt Content from Brining