![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mws0MHUErpfqiAYBOYV_Wv9zBPHsdIyF3d0SLJvAQSfXvUU_F8BEYANhRuznxJs0X7a4qDVnyWxVEB0Z_9q3ANpRGNzM6xLKyeEDVfBdf7T8VaVFzsIMoUdW4aUzE5IZ07YwvRniDYgu/s320/IMG_1099.jpg) |
Brining |
This morning I made the brine around 9:30 so it would be cool enough to work with by 10:30. I boiled 1 gallon of water with 36 oz kosher salt, 1 T. calcium chloride and 1 tsp. white vinegar. According to cheesemaking.com, I can keep the brine for future batches so I'll be storing it in mason jars, maybe in the fridge.
Step six: (10:30 am) The cheeses were placed in the brine for an hour.
Step seven: (11:30 am) The cheeses were removed from the brine and put on a rack to dry.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgiJkfH4khL00gPefWPIzPCPEXJWhRSYFm0YvEiFPcocniwIwYJLf8XzEdwDDiip4WxbmqUrsEYGzf0a2U6DrvIeQBK_Fa35sZvLjxp975M2rwVeDUkXGZQGsrOnmwGcWJSaW-_5sG_RD/s320/IMG_1101.jpg) |
Drying |
Step eight: (4:00 pm) The cheeses were placed in the bin on sterilized racks, two soaked sponges tucked in the corners, and placed in the garage. I'll check on them tomorrow evening.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-MlW_qp78SWi6OcFOQd4dXG8s2w6v3OF-I2i2roMTlSAAFjKkRMzuxR5YNmB-IQ-Px9KwLAdmFHmygGX-6kW5n8UZSlm-UzMByGgtPYSGtNmsrjx5Nqw5vbUFqULh9iFqAtaUrojxLKN5/s320/IMG_20131221_160059683.jpg) |
Hopefully, aging. |
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.