Todd
19 years ago
Hello everyone,
I'm interested in making my own cheese. I've bought Ricki Carrol's
Home Cheesemaking book, and have acquired a reliable source of raw
milk. I have rennet and cultures, but I need some cheese salt before I
can make more advanced cheeses. The recipe I'm planning to use calls
for 2 pounds of salt for brining. www.cheesemaking.com sells 'flaked
cheese salt' for $3 for 8oz. This seems a bit pricey. I've read that
iodine will inhibit the bacteria that helps cheese age, but this is
confusing because naturally occuring salt has trace iodine. Surely
historical cheesemakers were adding natural salts to their cheeses, and
if iodine is found naturally, then it must not be entirely bad. I
generally use 'Real Salt' (http://tinyurl.com/s3ld3) which says it
contains "a full complement of natural trace minerals, including
iodine." Will this work for cheesemaking? If the salt cannot contain
any iodine, where can I find cheese salt in bulk? Thanks in advance.
-Todd
I'm interested in making my own cheese. I've bought Ricki Carrol's
Home Cheesemaking book, and have acquired a reliable source of raw
milk. I have rennet and cultures, but I need some cheese salt before I
can make more advanced cheeses. The recipe I'm planning to use calls
for 2 pounds of salt for brining. www.cheesemaking.com sells 'flaked
cheese salt' for $3 for 8oz. This seems a bit pricey. I've read that
iodine will inhibit the bacteria that helps cheese age, but this is
confusing because naturally occuring salt has trace iodine. Surely
historical cheesemakers were adding natural salts to their cheeses, and
if iodine is found naturally, then it must not be entirely bad. I
generally use 'Real Salt' (http://tinyurl.com/s3ld3) which says it
contains "a full complement of natural trace minerals, including
iodine." Will this work for cheesemaking? If the salt cannot contain
any iodine, where can I find cheese salt in bulk? Thanks in advance.
-Todd