brine question

[Fritz Oppliger]

Many cheese recipes do not specify salt quantities very well. If I am to
soak a loaf in brine for 24 hrs I need to have an idea of how much salt to
how much water to use.
Any hints?

[Jack Schmidling]

Post by Fritz Oppliger
Many cheese recipes do not specify salt quantities very well. If I am
to soak a loaf in brine for 24 hrs I need to have an idea of how much
salt to how much water to use.

It should be a saturated solution, i.e., 23% by weight. You can weigh
it out or just keep adding salt till no more will resolve.

Brie however, is usually salted dry not in brine.

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