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Title: Brine, Whey Based, Refrigerated - Shell Life?
Post by: judyp on January 22, 2011, 06:37:46 PM

Hi!
I made a whey brine bath from a recipe found on this site. I used it once about 2 weeks ago. After using it, I brought it to a boil, added more salt, cooled it and stored it in the refrigerator. How long will this solution last without going bad?

Thanks,
Judy

Title: Re: Brine, Whey Based, Refrigerated - Shell Life?
Post by: Cheese Head on January 23, 2011, 12:29:48 AM

Hi Judy, there's some info in the Wiki: Maintaining Brine (https://cheeseforum.org/articles/wiki/) article which I think you've found. Cheese makers of old maintained their brine indefinately, see this saved webpage on Brine Baths (https://cheeseforum.org/forum/index.php/topic,1242.0.html).

The problem is hygene and primarily listeria, search on Listeria and you'll get several hits. That said I keep my Feta in 16% brine for up to 9 months in the kitchen fridge before all consumed and then toss the brine. No problem and during that time I do nothing to the brine.

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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Forming Cheese => Topic started by: judyp on January 22, 2011, 06:37:46 PM