So as mentioned I bought some Morton non-iodized salt thinking it was a good score at $99 for a box
But then got home and realized it contains something else..calcium silicate!!
Is this safe for me 1st cheese batch?? Or am I back off the store for proper kosher/cheese salt?
I think it should be fine , but the bigger issue is if you are useing a measured recipe the salt amount will be off a little bit if it is fine rather than flaked .
I use diamond crystal kosher . The reason for kosher is that it is flaked and this helps it stick to the cheese .
Quote from: Gregore on October 03, 2017, 04:24:32 AM
I think it should be fine , but the bigger issue is if you are useing a measured recipe the salt amount will be off a little bit if it is fine rather than flaked .
I use diamond crystal kosher . The reason for kosher is that it is flaked and this helps it stick to the cheese .
Yes, I'm familiar with measure discrepancy between kosher and fine.. having used a measured amount of regular salt in a recipe when doing my smoking in the past.
But instead of using kosher as the recipe calls, use a fine salt..then wonder why the end product was so salty to taste!!
A simple 1/3 adjustment by measure seems to cover the difference well to compensate.
Now of the other side I didn't consider the 'stick to the cheese' factor!??
On a different note..just last night I went to my local grocery store and bought some "Aurora Mediterranean Sea Salt" at $1.49 / 1kg box. A steal of a deal..I looked it up online and found it's 100% natural with NO anti-caking agent or iodine.
I just noticed the price - personally, I would think $99 too much to pay for a box of salt ... :)
Yes, just yanking your chain - I assume you meant $0.99?
Glad you found an alternative!
I actually use the Kirkwoods (cosco brand) of salt when I cant get cheese salt.
-- mal
The only issue with natural sea salt according to glandais , is that it can contain minerals other than salt
I remember a long time ago we had this discussion, I found Morton pickling salt is nothing but salt and have used it since.
"On a different note..just last night I went to my local grocery store and bought some "Aurora Mediterranean Sea Salt" at $1.49 / 1kg box. A steal of a deal..I looked it up online and found it's 100% natural with NO anti-caking agent or iodine."
This is the salt that I use. I usually pickup fine and course some for cheese and fine for dry cured smoked meats as it dissolves quicker. This week Food Basics has the salt on for $.88 KG if you have a food basics near you. Salt will be going on sale off and on until January when the Italians make there cured meats.