I am going to make my first washed curd cheese this weekend, a Jarlsburg.
What should I use as the washing water? RO? should I treat it with anything (salts) is there a target Ph for the washing water?
Thanks!
Jon
You can use tap water, which is what I do, you can boil it... bottled or distilled water... really it's not that big of a thing, I think, unless your tap water is high in chlorine or bad minerals.
I normally buy a 5 litre carton of purified water which has the Chlorine and other additives/minerals (as much as possible) removed. Over Chlorinated water will start killing off the cultures sooner and as water is absorbed into the curds during washing so to will you introduce whatever is in the water into your cheese. Sorry if this is something you already know. I find if one person asks then 10 are waiting for the answer :). Hey I might use that . . . . .
-- Mal
Thanks Mal,
I could use the info...
:-) Danbo
I think Mal is right on----I think it would be wise to avoid well water, unless your absolutely sure of the quality-----when I run out of "canned" water----I will filter the municipal water and boil it, cool it and can it for later use. One thing I have noticed with municipal water-----when boiling my utensils, I will get deposits of minerals on my equipment, so I use only filtered water for that.
Qdog
thanks Mal! I will use RO water. I typically buy 10 gallons at a time for making beer so I usually have some on hand.
Jon
Oooh Beer as well. I'm impressed.. I wish I had the room