Going to attempt a Cabra al vino today! Looking at Mary Karlin's recipe, it says to use only a teaspoon of salt tossed in with the curds from a 2 gallon batch of cheese. Is this amount correct? It seems light on the salt to me, and when soaking in the wine it is plain wine, not a wine brine. Maybe a typo and supposed to be a tablespoon? I'm fairly new to cheese making, any advice is appreciated!
Hi to you in Montana, I don't have the answer to your question but you can look up recipes online for other wine soaked cheeses and get a better idea. 1 tsp of salt does seem light for a 2 gallon batch.
Cheddar or cheddar curds run at about 3 and 1/2 tsp salt to a 4 gallon batch, so just under a teaspoon of salt per gallon or per pound of cheese (depending on your yield).
I wish you the best of luck!
Quote from: everythingsconnected on September 23, 2018, 08:09:55 PM
Going to attempt a Cabra al vino today! Looking at Mary Karlin's recipe, it says to use only a teaspoon of salt tossed in with the curds from a 2 gallon batch of cheese. Is this amount correct? It seems light on the salt to me, and when soaking in the wine it is plain wine, not a wine brine. Maybe a typo and supposed to be a tablespoon? I'm fairly new to cheese making, any advice is appreciated!
I made that cheese from her recipe. I made mine really "craggly" top match her pic. Came out just right. So, I'd follow the recipe. I used raw goat's milk and homemade cabernet wine.
(https://www.homebrewtalk.com/forum/media/67765/full?d=1479258423)
It's so interesting how different recipes can be! I didn't see your reply until after I salted, and I followed the beverage peoples amount of 1 tablespoon. I think it will turn out just fine though because I'm sure some of the salt will drain off with the whey as it presses. Looking at 3 different recipes, the pressing times range from 5 hours to 12 hours, to 24 hours, with the 24 hour pressing actually having the highest weight. Seems cheese can be forgiving.
Thanks for the help!
Just took it out of the wine bath! Looks beautifully purple. Can't wait to break into it around the holidays.
It is beautiful!
Indeed, that is just gorgeous!