To make cheese requires skill. Still, if you've managed to do it, you should know that storing it is no less important than making it. In order to preserve the cheese for a longer period of time, it is necessary to leave it in brine at a temperature of about 10°C.
Whether you've made your own cheese or bought it from the store, you can't preserve its flavor without making a brine. So how is it done? Different people prepare it differently, but the main ingredients are water and (sea) salt.
Preparation is very easy. You mix the water and salt and pour the cheese with the mixture, then press it well on top, so that it does not show above the brine.
Many of us have seen our grandmothers making brine. Most of them don't carry a measuring jug, but add as much salt as they want and after it melts, drop a raw egg into it. If the egg floats above the brine and a circle the size of a coin appears from it, then the salt is sufficient and it is ready.
Now for those who want an exact recipe we will say a little more. The ratio of water and salt is the following: 200 grams of salt are added to one liter of water. A homogeneous solution is made, with which the cheese is poured. That's all the philosophy required to make your own brine.
It is good to use boiled water or store-bought spring water, because very often the tap is full of chlorine, fluorine and other elements, which are harmful.
Those who have made brine know that it is really very important and at least once it happened to them, when they did not make it well, the cheese became slimy and soft.
In other parts of the world, in addition to water and salt, they add a little citric acid or sodium benzoate to the brine. For one liter, add 2 grams of citric acid or 1 gram of sodium benzoate. The procedure is the same as before.
Check out these homemade cheese recipes as well.
