2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Making cheese requires skill. However, if you have dealt with this, you should know that storing it is no less important than making it. To keep the cheese for a longer period of time, it is necessary to mature it in brine at a temperature of about 10 degrees.
Whether you made the cheese yourself or bought it from the store, you can't keep its taste without making brine. So how is it made? Different people prepare it differently, but the main ingredients are water and salt (sea).
Preparation is very easy. Mix the water and salt and pour over the cheese, then press it well on top so that it does not appear above the brine.
Many of us have seen our grandmothers make brine. Most of them do not carry a measuring jug, but put salt on the eye and after it melts, they put a raw egg in it. If the egg floats above the brine and a circle as big as a coin appears, then the salt is enough and it is ready.
Now for those who want an exact recipe we will say a little more. The ratio of water to salt is as follows: 200 grams of salt are added to one liter of water. Make a homogeneous solution which is poured over the cheese. This is the whole philosophy required to make brine.
It is good to use boiled water or spring bought from the store, because very often the tap is full of chlorine, fluorine and other elements, which over time can play a bad joke on you.
Those who have made brine know that it is really very important and it has happened to them at least once if they have not made it good to make the cheese slimy and soft.
In other parts of the country, in addition to water and salt, less lemon juice or sodium benzoate is added to the brine. Add 2 grams of lemon juice or 1 gram of sodium benzoate per liter. The procedure is the same as before.
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