[Cheese] Salt

[Jack Schmidling]

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.

Salt is not a flavor condiment with cheese, so what it tastes like has 
nothing to do with the cheese process.  It's purpose is to halt or slow 
down the acidification by the bacteria.

The proper way to determine the amount of salt is by weight.  Weigh the 
curds and add 2.5% by weight of salt.

js

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