How to make a brine for cheese?

Cheese, cooked at home, delicious and useful. But so that the rages gave a positive result, it is necessary to take into account all the subtleties during the manufacture of the product. Including the process of the pickling of cheese, which implies with the preparation of brine. In our article you will find methods for the preparation of brine for different types of cheeses.

1

Why do you need brines and widespread errors during its preparation

Before starting to prepare cheese at home, we recommend familiarizing yourself with all the important aspects of the preparation of brine. Salted cheese solution is required for:

• improve the quality of the finished product;
• preservation of the taste quality of cheese and its freshness;
• forming the consistency and structure of the finished product;
• regulation of microbiological processes (does not produce multiply by pathogenic organisms, including molds);
• improves the taste of cheese.

If the brine is made incorrectly, then the finished cheese will not meet your hopes. The main bugs of preparing brine include:

• incorrect ratio of water and salt (if the brine is weak, the intestinal wand can develop in the cheese, and too salty solution will not only spoil the taste of cheese, but also turns the raw mass in the dry lump);
• non-compliance with the purity and material of the dishes (not recommended to prepare brines in plastic containers);
• low quality salt (dirty salt can completely change the appearance of the finished cheese);
• the use of iodized salt (cheesecakes recommend using exceptionally purified cook salt).

2

Cooking brine on classic recipe

In the classic brine you can withstand different varieties of cheeses, including Suluguni. Prepare such a brine will not be difficult.

Required ingredients:

• boiled water that cooled to a temperature of 65-70 degrees - 7 liters;
• salt cook - 2.5 kg.

Remember, precisely from compliance with the proportions depends on the correctness of the preparation of brine.

• 1 step - in small portions, start pouring out the salt and mix thoroughly;
• 2 step - wait until the salt is completely dissolved and reclix it through the gauze into a clean capacity;
• 3 step - cool the brine in a natural way and soak cheese in it.

3

Brine for cheese with herbs

Brine with natural herbs and spices will give the finished cheese an exquisite and spicy taste.

Required ingredients:

• water boiled, cooled to room temperature - 5 l.;
• salt cook (you can also use the "Himalayan" salt) -1 kg;
• a mixture of olive herbs - 15 g;
• pepper black peas - 5 pcs.;
• bay leaf - 1 pc.;
• dry dill - pinch.

This type of brine is perfect for the preparation of cheese.

• 1 step - boil the water and cool to room temperature;
• 2 step - in small portions, pour salt, mix until the saline precipitate is formed;
• 3 step - add all the spices, the brine is given to break for 1 hour and immerse cheese into it.

To check whether you prepared a brine, there is one trick. Take a raw egg and lower it into the brine, if it pops up with a sharp end, it means the salt solution is prepared correctly.

4

Brine for oriental types of cheeses

If you decide to prepare Georgian or Dagestan cheese, then cook the brine is necessary according to step-by-step instructions.

Required ingredients:

• filtered water - 2 l.;
• salt cook - 400 g;
• sugar - 100 g;
• blend of herbs (hops-Sunnels) - 20 g.

The preparation of such brine is slightly different from the classic recipe, but it is not inferior in terms of simplicity.

• 1 step - pour a predetermined raw material with water and withstand 30 minutes;
• 2 step - merge water and put it on fire, bring to a boil;
• 3 step - add salt and sugar, mix thoroughly so that the sediment is not formed;
• 4 step - to read the brine over the gauze and introduce spices;
• 5 step - to give a brine to stand for 1.5 hours and put cheese.

Cheese in the brine must be kept in the refrigerator, in tanks with a dense lid.