Here’s the formula for my simple cheese brining solution. Easy to make and shelf-stable for an eternity.
The goal is to produce a ~20% salt solution. I only brush it onto my cheese instead of dipping the whole slab into the brine. Mix and store in an airtight container and make sure to sterilize your brush before applying.
The recipe:
– 300 ml water
– 67 g salt
– 4,5 ml white vinegar
