Salt Content from Brining

[rsterne]

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

[FishFarmAndy]

Thanks all, I removed whey promptly whilst this one was dry-salting, it then 'wept' for a few more days and is now dry.