Hello, I have some questions about brining. The NE Cheesemaking site's basic brine has 2 1/4 lbs of salt to two gallons of water, 1TBL of CaCl2 and 1 tsp vinegar in 2gallons of water. Gavin Webber's has 1lb of salt , a tsp CaCl2 and 2TBS of vinegar. The salinity and amount of CaCl2 in the NE Cheesemaking is greater than that in Webberrs while the acidity is quite a bit less. What do you use? Could anyone comment on the differences between NECheesemaking and Gavin's solutions?
Also, I followed Gavin Webbers instructions. He used an egg to decide when enough salt had been added. He mentioned he wanted an 18% solution. My egg floated at 11oz of salt added, Far from the 1lb he mentioned. Also, I believe that 18%soln by weight is formed by 11 oz .. but I fear I dont have enough salt.
Thanks again
I like a saturated brine with 15ml/1Tbls calcium chloride solution per gallon.
Maybe Gavin is using granular calcium chloride? Either way, better a little too much calcium than too little.
I usually forget the vinegar and haven't had any issues.
I'm not sure how much salt - I just keep adding until there's a nice layer of undissolved salt on the bottom.
Thanks!
Gavin's brine is a bit weird. He uses an "18% saturated brine" which is *not* saturated :-) He also uses a weight by weight ratio for his percentages rather than a more typical weight/volume ratio. I'm absolutely certain it works for him, but you'll have trouble comparing his brining times to other people's because his brine really atypical.
From this very Forum....
https://cheeseforum.org/articles/wiki-making-cheese-brine/ (https://cheeseforum.org/articles/wiki-making-cheese-brine/)
Particularly useful is the chart near the bottom for weight of salt per gallon or litre of water.... I make 21% and then add salt when it drops to 19%.... I use a wine hydrometer to measure the salinity....
https://cheeseforum.org/forum/index.php/topic,19200. (https://cheeseforum.org/forum/index.php/topic,19200.)
Bob
Thanks you guys!