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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: amiriliano on April 03, 2015, 02:24:19 PM

Title: How much B. linens in sprays?
Post by: amiriliano on April 03, 2015, 02:24:19 PM
Quick question: for washed rinds, what's the ratio of b.linens to water? Caldwell says add linens to salt water or cells will rupture but doesn't specify how much linens to add.

Thanks all!
Title: Re: How much B. linens in sprays?
Post by: Stinky on April 03, 2015, 03:21:00 PM
I personally don't use linens powder, all of my cheeses get linens whether I encourage it or not, although it took a bit to get to this point. But if you want to be absolutely sure, and add it, then a small pinch in whatever water you have should suffice. If you follow Alpkäserei's instructions, though, you should get it.
Title: Re: How much B. linens in sprays?
Post by: andreark on April 03, 2015, 07:01:50 PM
Generally 1/16 teaspoon (pinch) b.linens to 1 cup of non-chlorinated water.  This wash should be good for 2 weeks or 3 at most.
Then you will need to make fresh.

andreark
Title: Re: How much B. linens in sprays?
Post by: amiriliano on April 04, 2015, 01:46:27 AM
Excellent! Thank you
Title: Re: How much B. linens in sprays?
Post by: andreark on April 05, 2015, 06:42:32 PM
I should have said  1/16 teaspoon B. Linens into 1 cup of 3% brine MADE WITH NON-CHLORINATED WATER.

andreark
Title: Re: How much B. linens in sprays?
Post by: amiriliano on April 06, 2015, 02:46:01 AM
I understood  :D
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