A question about brine

[Bernardsmith]

Is there any downside to using whey from a batch of say Halloumi cheese to make a brine for this cheese or is it preferable to use water. I am making a very small batch of Halloumi so long term storage is not really a consideration. Nevertheless, I would think that the pH of the whey and the calcium content of the whey would be more aligned with the cheese than if I were to use water.. Is there an issue of best practice here?  The brine would be about 8 percent salt solution. Thoughts? Thanks

[valley ranch]

Hi, As long as the whey is clean of contamination, I can't see a problem. I have been using water myself, let's see what the others think!

[awakephd]

I think it is traditional to use whey as the basis for the brine. As you say, this guarantees the right pH and calcium balance. But I confess I've always made brine with distilled water, adding vinegar and CaCl to get the right balance - it has worked fine for me.

[Gregore]

I have always used the whey , but after I cooked it to get the ricotta out.

But cooking it means you have to add calcium chloride  also I cook it before the ph  goes under 5 so it takes a pinch of vinager

[Bernardsmith]

Thanks for your comments and thoughts... I subsequently read in Mary Karlin's Artisan Cheese Making at Home that she suggests that brine could be made with 50 % whey and 50 % water...