LGC 021 – Making and Maintaining Brine

This weeks episode focuses on making and maintaining your brine, which is an essential step in making some hard cheeses.  I have even seen brine used to salt Camembert.The good news is that you do not have to throw away your brine each time you make cheese.  You can simply clean it and rebuild the brine before you use it again.Just note that the table above is at standard conditions of 15.6°C/60°F and only goes up to 26% as then fully saturated.  Any additional salt will not dissolve.Listener questions this week were about;How to taste a Stilton without a cheese trier,Can you use an aluminium pot to make cheese, andA testimonial about my Parmesan recipe.ASK A QUESTION FOR THE PODCASTDon’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply.Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon.SPONSORED BY…This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world.Until next time Curd Nerds, Keep Calm and Make Cheese!Support the show