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Title: Question about water for Washed Curd Cheeses
Post by: murmur on April 16, 2014, 01:34:01 PM

I never use chlorinated water for rennet additions or to dilute Calcium Chloride etc.

But my question is in relation to the impact of chlorinated water on a cheese when washing curd- removing/replacing whey with water in reducing/controlling acidification.
Is this an acceptable practice?

Title: Re: Question about water for Washed Curd Cheeses
Post by: ArnaudForestier on April 16, 2014, 01:45:54 PM

I know Francois indicated (https://cheeseforum.org/forum/index.php/topic,4072.msg44674.html#msg44674) he never worries about it - they just use straight city water for washing curds. I personally use multi-stage filtration for everything, because I still have reservations about residual chlorine.

Title: Re: Question about water for Washed Curd Cheeses
Post by: Spoons on April 16, 2014, 02:41:22 PM

Regular tap water is nothing to worry about when washing curds, depending on the part of the word you live in. In Canada or northern US it's not an issue. There are areas such as Florida where the Chlorine level in tap water is just too high.

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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: murmur on April 16, 2014, 01:34:01 PM