Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Food and Beverage > Cheese Making Forum > Cheese Salt
Reply
 
LinkBack Thread Tools
Old 06-02-2011, 04:29 PM   #1
Kitty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Spartanburg, South Carolina
Posts: 1
Default Cheese Salt

I noticed a post from someone about cheese salt, though this is clearly a brewing site. However, I have the same question: what is cheese salt and what can I use instead. Please feel free to direct me to someplace appropriate, if needed. Thanks.

__________________
Kitty is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2011, 05:11 PM   #2
FromZwolle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: beecher, il
Posts: 8,546
Liked 50 Times on 40 Posts
Likes Given: 2

Default

this is from a quick google search:


cheese salt
This salt melts easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process and it is the lactic bacteria that is important to the proper aging of cheese.

What we are looking for in "Cheese Salt" is one that will not dissolve too quickly or slowly.
If a fine grain salt is used it will dissolve very quickly creating a very high brine content near the curd surface and impede the movement of salt into the cheese.
If too coarse a grain it will dissolve too slowly and not control the culture bacteria activity.

__________________
FromZwolle is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2011, 05:14 PM   #3
TomStew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Montreal, Quebec
Posts: 52
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Take my advice for what's it's worth, I've never made any cheese. I was reading about it and somebody was saying that maybe Kosher salt could be used? Maybe someone with more experience could confirm.

__________________
TomStew is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2011, 03:07 AM   #4
oguss0311
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Northern NJ, USA
Posts: 256
Liked 1 Times on 1 Posts

Default

Kosher has always been fine. . So far as I've seen. I typically buy blue diamond( or something that sounds like that ). . When salt has iodine, it typically says so. Maybe it was noted above, (I can't see when I type from my phone).. but pickling salt is good too. Same/ same.

__________________
oguss0311 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Who Cut The Cheese Forum tomhog HomeBrewTalk Announcements & Feedback 7 06-05-2009 04:49 PM
Cheese Making Sub-Forum HenryHill HomeBrewTalk Announcements & Feedback 69 04-16-2009 10:38 PM
How about a Cheese Forum Donasay HomeBrewTalk Announcements & Feedback 15 01-31-2008 04:01 AM



Newest Threads

LATEST SPONSOR DEALS