re-using brine

[steffb503]

At what temp should the brine be stored?

[george]

Regular fridge temp, I think.

[Tomer1]

You can put it in the freezer, it wont freeze since the salt content is so high and you will be minimizing bacterial activity to 0 so no funky odor or flavour development can accure.

[steffb503]

thanks

[Oude Kaas]

Fridge temp is fine.
Most cheesemakers I know keep it in the aging room due to the volume.

[smilingcalico]

Oude is right.  This is only the second dairy I've worked at, but both have kept the brine in the ageing room.

[Mateo]

And what temp u have to sterilize it? and how many time?

[MrsKK]

You shouldn't have to sterilize your brine, just strain it after use and keep in a clean container in the refrigerator.  I've been making brined cheeses since July of this year (not that long, I realize) and have used the same brine throughout.

[Mateo]

Thank u very much MrsKK

[MrsKK]

You are very welcome!

[Boofer]

I've been making brined cheeses since July of this year (not that long, I realize) and have used the same brine throughout.

But you are adding salt and/or adjusting the calcium level with added CACL, correct? As the brine gets used, the cheese extracts salt and calcium which must be kept optimal.

-Boofer-

[MrsKK]

Yes, I add salt at the time that I strain the whey after brining the cheese.  That way it is ready to go for the next one, right out of the fridge.  I also figure that the salt will dissolve better in the room temp brine than it would fresh out of the fridge.

I've never added CaCl to it.  My cheese are all raw milk, so I don't use CaCl, unless making for a class with pasturized milk.

[Boofer]

I figured you were clued in, Karen.  ;)  I just wanted Mix to know that needed to be considered.

-Boofer-

[FRANCOIS]

You should skim, strain and periodically boil your brine.  If you don't you can get salt tolerant yeasts living in it and, worst of all, nasties like listeria living on the fat that forms a scum layer.  Commercially brine is usually chlorine dosed, constantly circulated and filtered.  I look after one factory that can't service brine like that and I make them dump it once a month.

[Cloversmilker]

How often should the home cheesemaker boil the brine?

(I store in frig and use once or twice a week, adding salt to saturation level.)