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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Everything Else => Topic started by: scasnerkay on August 18, 2014, 01:56:36 AM

Title: Storing Brine
Post by: scasnerkay on August 18, 2014, 01:56:36 AM

I have been keeping my brine in the household frig between makes. Now that I have a larger "cave" conversion, I have room to store it at about 55 degrees. So, is it better to keep it in the cold frig and move it to the cave for warming up for a make, or is it better to just keep it at the warmer temp? This brine is already about 2 years old and seems just fine. I have no way of checking the salinity, but add salt each time I make cheese.

Title: Re: Storing Brine
Post by: Sailor Con Queso on August 18, 2014, 01:12:30 PM

I keep mine in my cave at 53F. Been going for about a year.