[Cheese] Salt

[Dion Hollenbeck]

At 07:20 AM 3/28/2006, Erica Cooksey wrote:
>Hi all,
>
>When you mix salt into the curds (as opposed to brining), how much 
>salt do you generally use? The recipe I was using for Monterey Jack 
>calls for 1 Tbs for a gallon of milk, but that seemed like wayyyy too much.


Not for my recipes, or for my tastes.  When I make a gallon's worth 
and split it into 4 batches to herb differently, each quarter gets 1 
tsp. salt.  This is with goat's milk and using chevre starter from 
cheesemaking.com, if the recipe matters at all.

dion