Bakery 

Salt the cheese. How to salt mushrooms - different ways of harvesting forest harvest

and . Today we will discuss cooking. It turns out that there are many ways to prepare for the winter this tasty and healthy, popularly loved snack, which will help out housewives more than once during fasting and on holiday.

What mushrooms are suitable for pickling

Here nature helped us: almost all types of mushrooms that we bring from the forest are subject to salting. You can salt:
  • birch trees;
  • aspen mushrooms;
  • mushrooms (variegated, red and green, Polish mushrooms);
  • boletus;
  • milk mushrooms (they are white milk mushrooms, raw and right);
  • black milk mushrooms (nigella);
  • yellow milk mushrooms (yellow waves, scrapes);
  • podgruzdki (dry, black, white and blackening);
  • whites;
  • chanterelles;
  • (green, golden, green-red, blue-yellow, olive, marsh, Turkish);
  • valuey;
  • leaflets (they are also serushki, seryanka, plantains);
  • smoothies;
  • honey mushrooms.

Salted mushrooms

Best for salting tubular mushrooms are considered. The most delicious salted mushrooms recognized as milkmen. Salted tubular mushrooms are unusually tasty, but extremely young and strong ones are taken for salting, otherwise the cap will become flabby and tasteless during the cooking process, and the specific crunch will be completely lost.

The most pleasant stages in harvesting mushrooms for the winter are placing the mushrooms in jars (or barrels), and a sample of the finished product.


And the most tedious, time-consuming and time-consuming process, as always, is the preparatory stage, which includes sorting, cleaning and soaking.

Sorting

Mushrooms are always recommended disassemble by type... Why? The time required for salting different types mushrooms are different. And although many of the recipes of our grandmothers suggest "joint salting" (this is how the most delicious salted mushrooms are obtained), nevertheless, each type must be processed differently (they have different soaking and cooking times). But after preliminary preparation, you can put the mushrooms in one container for pickling, if you think so.

Cleaning

All mushrooms are cleaned of dirt, damaged and washed well cold water... Especially carefully wash the middle grooves of the caps. Have lamellar mushrooms the legs are separated from the caps. It is convenient to clean out the dirt between the plates of the inner part with a not very hard toothbrush. In russula and butter, remove the skin from the caps.


If you plan to cut large mushrooms, this can be done already during cleaning, then it will be more convenient and easier to work.

Soaking

Those mushrooms that contain milky juice (lactic acid) are soaked. The time required for the procedure depends entirely on the degree of its causticity (bitterness). As a rule, they adhere to the following deadlines:
  • mushrooms and russula - it is considered possible not to soak;
  • white milk mushrooms - up to 1 day. Some mushroom pickers do not soak small white milk mushrooms;
  • waves - up to 1-1.5 days;
  • black milk mushrooms, whites, valui, baldrops, smoothies, violins - from 2 to 3-5 days.
For reference. The soaking times are averaged, which are given in the special literature. But in fact, each region has developed its own foundations based on long-term local practice. So, for example, in some places the Valui are not soaked, but only boiled, in others, after three days of soaking, they must be doused with boiling water, and in others, they are soaked for at least 5 days. So it is better to use both averaged data and advice from local experts.

The water in which the mushrooms are soaked must be changed 2 or even 3 times a day. Some mushroom pickers generally change it every 4-5 hours.


To prevent the mushrooms from souring, salt is added to the soaking water (iodized is not recommended) at the rate of 10 g per 1 liter of water and citric acid at the rate of 2 g per liter of water. Adding salt and acid does not eliminate the need to change the solution at least 2 times a day!

How to salt mushrooms

When, finally, the cleaning and pre-processing are finished, you can breathe a sigh of relief: the rest of the salting process is easy, quick and even creatively fun.


Salted mushrooms for the winter

Mushrooms are salted in three ways: dry, cold and hot.

Dry salting

The dry method is the most convenient and least time consuming. Unfortunately, this way you can only salt mushrooms and russula... On the Internet, there are mentions that black cottages, smoothies and rootlets are suitable for dry salting, but since both have rather caustic milky juice, we would not advise using them for salting without preliminary soaking.

But mushrooms are mushrooms of the first category, they are tasty even raw, without any processing. Therefore, they are excellent for dry salting. And russula (except for burning), too, will not do harm without additional processing.


Why is the method called dry? It differs from the "wet" cold one only in that the mushrooms are not soaked or even washed before salting, but they are simply cleaned of adhering debris with a soft cloth (as far as salting had to be met in life - most often both mushrooms and russules are washed and then dried ).

Advice from mushroom pickers: for russula, be sure to remove the skin from the hats - it gives bitterness.

Salting process

In a prepared container (an enamel pot, a bucket or a tank, a wooden barrel, and so on) lay the mushrooms in layers with their caps down, sprinkling each row with coarse table salt (at the rate of 40 g of salt for each kg of mushrooms). Cover the top row with a clean cloth, place a flat wooden circle, an enamel lid or other similar object on top, and press down.

Nest can be pure stone (most often it is granite), which has been in boiling water for disinfection, which is wrapped in gauze. At home, they often become oppression glass jars or plastic water bottles. Limestone and metal oppression is unacceptable.


After 3-4 days, the mushrooms will settle, they will give juice, it will be possible to report new ones. Or you can put it into prepared jars and send it to the refrigerator or cellar for storage. The mushrooms will be ready for consumption 7-10 days after the last laying.

If the harvesting is in urban conditions, and there is no place in the refrigerator for storing mushrooms, you can transfer them to prepared steamed jars, pour fresh brine and sterilize: 0.5 liter jars - 30 minutes, and liter jars - 40 minutes.

Cold salting

Cold salting is a way of salting mushrooms without them heat treatment... The mushrooms are cleaned and washed, the milkmen are soaked (according to the recommendations that we talked about just above), then they go directly to the salting process.


At the bottom of the prepared container, spread (to taste and option) bay leaf, allspice peas, dill, garlic, horseradish roots and leaves, cloves, caraway seeds, twigs and leaves black currant, cherry and oak leaves and so on. It is not recommended to add too many spices so as not to interrupt the aroma and taste of the mushrooms themselves. Many housewives do not put any aromatic additives, considering it completely superfluous, especially in relation to milk mushrooms, saffron milk caps and valuey. So, as always, in this matter, the choice is yours.

Spreading the mushrooms on the caps in rows, sprinkle them with coarse table salt (at the rate of 40-50 g of salt for each kg of mushrooms). After all the mushrooms are laid out, put a clean cloth (not synthetics!) On top, cover with a circle and press down with oppression.

If salting is carried out in 3-liter cans, a bottle of water or 2-3 plastic bags (for reliability, nested inside each other), inside of which there is water, can become the oppression).

Mushrooms under the yoke secrete juice and settle every 2-3 days. Then you can present a new portion from above - and so on until the mushrooms stop settling and the entire container is filled.




Advice from mushroom pickers: If the juice is not released in sufficient quantity (so that the mushrooms are covered with it), it is necessary to increase the weight of the oppression. If, after this, the juice is not enough, you should add brine (at the rate of 20 g of salt per 1 liter of water).

When the container is full, or you consider the amount of pickled mushrooms sufficient, the container must be covered on top and transferred to a cold place (cellar, basement).

Mushrooms cold salting will be ready to eat:

  • mushrooms - after 10-12 days;
  • white milk mushrooms and waves - after 1.5 months;
  • value - after 2 months.
Time is counted after adding the last portion to the bookmark.


There is one more way of cold salting of mushrooms:
With this method, mushrooms are placed on spices and herbs in rows, which are again shifted with spices every 5-8 cm and sprinkled with coarse salt. When all the mushrooms are stacked, cold is poured into the container boiled water, a circle is laid on top and oppression is placed (so that the mushrooms are under the brine).

After the mushrooms have settled, as in the previous method, you can add new portions. The filled container is closed and transferred to a cold place.

Altai milk mushrooms

  • mushrooms - 10 kg;
  • salt - 400 g;
  • dill - 35 g;
  • grated horseradish - 18 g;
  • garlic - 40 g;
  • allspice peas - 40 pcs;
  • bay leaf - 10 pcs.
Recipe:
  1. Mushrooms are cleaned, washed, soaked for 2-3 days.
  2. Shifted with spices, stored in brine under yoke.
  3. Milk mushrooms are ready for serving in 30-40 days.
In the following videos - cold pickling of milk mushrooms. You will be able to see the beginning of the process ...

... and the salting result.

Hot salting

This method is good for both tubular and lamellar mushrooms. All preliminary preparation for salting is carried out in a standard way: the mushrooms are cleaned, washed; for lamellar ones, the legs must be cut off, too large caps must be cut. The tubular ones do not need preliminary soaking, but the lactarii before hot salting soaked.


After preliminary preparation, the mushrooms are boiled, this is the reason for the name of the method.

Mushrooms are placed in boiled salted water (50 g per 1 liter of water) and boiled, counting the time from the moment of boiling with mushrooms:

  • porcini mushrooms, boletus and aspen mushrooms, mushrooms, boletus - 10-15 minutes;
  • russula and waves - 10-15 minutes;
  • milk mushrooms and loadings - 7-10 minutes;
  • champignons - 10-15 minutes;
  • honey mushrooms - 25-30 minutes;
  • valuei - 30-35 minutes;
  • chanterelles - 15-20 minutes;
  • mushrooms - doused with boiling water 2-3 times.


Some, instead of boiling, keep the mushrooms in boiling water for 10-20 minutes, changing it 3-4 times after cooling, others always 40-45 minutes. boil - for fidelity. The readiness of the mushrooms can be determined by outward signs: when they settled to the bottom, and the broth became transparent in appearance. Properly cooked mushrooms remain firm and firm.


Take out the boiled mushrooms, wait for them to cool down, and put them in a chosen container, sprinkle with salt (at the rate of 2-3% of the total mass of mushrooms) and add spices and spices of your choice. Pour the brine in which it was cooked, put dill umbrellas and garlic on top. It is also recommended to pour on top vegetable oil a layer of 1 cm.

Such mushrooms are stored in a cold ventilated room at temperatures from 0 to +3 ... + 4 ° C. They will be ready in a month, although many people start using them earlier.

In the next video - hot salting of nigella.

Mushroom lifesaver

Suitable only for porcini mushrooms, aspen and brown cap boletus, oak, moss, boletus and honey agarics.

For cooking you will need:

  • mushrooms - 1 kg;
  • salt - 45-60 g;
  • water - 200 ml.
Recipe:
  1. Peeled and washed mushrooms for 8-10 minutes. dip in boiling salted water.
  2. Then drain the water, put the mushrooms in sterilized jars, pour in boiled vegetable oil, tie the neck with paper.
  3. Store in the refrigerator.
Such a semi-finished product can be pickled, fried and stewed, used for soups and main courses.


It is always interesting how experienced mushroom pickers of the older generation make preparations (since they have lived to old age, eating fresh and canned mushrooms every year, it means that they are doing everything right))

Today, many summer residents grow mushrooms on their own land. On our market, you can compare offers from different online stores and.

Grain mycelium Boletus Smoky, 30 ml 224 rbl
seedspost.ru

Oyster mushroom gold or lemon 119 rbl
Agrofirm Search




Store pickled mushrooms properly

Care must be taken to ensure that the brine always covered the mushrooms; if it evaporates, you must immediately add boiled water.

If from above mold appeared- you need to replace the fabric with another one (if you want to leave the old one, it is not enough to rinse it, but you need to wash and boil), rinse the circle and oppression thoroughly and rinse with boiling water 2-3 times. To prevent the mushrooms from growing moldy, you can pour it into the brine sunflower oil(before that you need to boil it): it will create additional protection against the penetration of air and microbes.

To the landlady's notebook

  • show themselves best in salting milkmen- milk mushrooms, volushki, mushrooms, russula and chanterelles;
  • if you are thinking of salt tubular mushrooms, choose only young and strong ones. In older ones, the cap will become soft and tasteless, and the crunch characteristic of pickled mushrooms will be completely absent;
  • to make it easy remove the skin of the cap from boletus, they can be 3 minutes. blanch in hydrochloric acid solution (for 1 liter of water 20 g of salt and 2 g of citric acid) and immediately cool;
  • the roots and leaves of horseradish will not only give the mushrooms a spicy pungency, but also protect against souring;
  • green sprigs of black currant a pleasant aroma will come to salted mushrooms, and oak and cherry leaves- strength and mouth-watering crunchiness;
  • mushrooms, milk mushrooms, whites and wines are better to salt without any spices and fragrant herbs so as not to drown out its own spicy resinous aroma;
  • after soaking mushrooms will weigh more, because they will pick up moisture, this must be taken into account when calculating the salt setting;


  • it is forbidden salt the mushrooms in a galvanized tin dish and in clay pots... The most correct option is a tub or barrel made of deciduous trees (not aspen!), Or spruce; in urban settings - glass jars and enameled containers;
  • sometimes difficult to define mass of oppression for large containers. For example: for a 50-liter barrel filled with mushrooms, the weight of the oppression should be 8-10 kg;
  • before eating salted mushrooms, it is advisable rinse or soak in cold water, but they need to be fried only after soaking;
  • water in which porcini mushrooms were cooked, boletus and aspen mushrooms, can be boiled down (about half), bottled (can be sterilized!) and stored in a cold place. And in winter, use for making sauces and soups.



Salted mushrooms are rightfully considered one of the best delicacies in our cuisine. We have considered only the main, basic points of salting, but how your mushrooms will appear on the table - more or less salty, spicy or not, crispy or not very - depends only on you. If your area has local recipes that are passed down from generation to generation, be sure to share this unique experience. And if everyone does so, our salted mushrooms will have no equal in the world!

Salting cheese in a salt bath (brine)

Most hard and semi-hard cheeses are salted after pressing in a salt bath (unless otherwise specified in the recipe). The concentration of the brine is also indicated in the recipe and ranges from 18 to 25%. A 25% saline solution is called saturated, and at a higher concentration, the salt stops dissolving in water. If the saturation of the brine is less than 16%, the likelihood of the development of pathogenic bacteria in it that can penetrate into the body of the cheese during salting and serve as a source of cheese defects in the future increases significantly. In addition, a weak brine is not able to draw out enough moisture from the cheese, as a result, the cheese will be softer than required.

To prepare brine (brine):

1. Heat the required amount of water without boiling.

2. Add salt, stir

3. Add calcium chloride and vinegar, stir.

4. Cool to a temperature of 10-15C

Proportions for preparing saturated 22% brine solution:

3.5 l. water

1 tsp white table vinegar 5%

vinegar is added to the brine to equalize the acidity level of the cheese and brine. The acidity of brine should be ~ pH 5.0. In brine with a low level of acidity, the surface of the cheese will become sticky and soft, which can lead to the development of subcrustal rot in the future.

1 tbsp calcium chloride

brine washes calcium from the surface of the cheese, and in order to avoid this, it is necessary to increase the calcium content in the solution itself, otherwise the surface of the cheese will become soft, which can lead to spoilage of the cheese during ripening

After being placed in a saline solution, the cheese will float. To ensure the evenness of the salting, it must be regularly turned over in the solution several times during the entire salting time (see the detailed recommendations in the recipe). Also for these purposes, salt is sometimes sprinkled on top of the emerging side of the cheese. Alternatively, you can immerse the cheese with a heavier object (but do not overdo it so that this object does not leave marks on the surface of the cheese). Salting cheese should be done in a cool room with a temperature of 10-18 ° C.

In large cheese factories, the brine is completely changed about once a year, and twice a week it is cleaned and renewed. At home, the cheese brine can be reused several times. In this case, one should try to salt cheeses of the same type or similar in the same salt bath. It should also be remembered that after each salting, the concentration of salt in the solution decreases (part of the salt goes into the salted cheese).

P.S. to check the brine concentration at home, you can use the usual chicken egg: in 20% brine, it will float.

Salting cheese in grain

Some types of cheese, mostly soft or semi-hard, are salted right in the grain. After draining the grain (when you have drained all the whey), sprinkle the specified amount of salt on the curd and mix thoroughly by hand (without damaging the curd). This salting method allows you to retain more moisture in the cheese, while slowing down and preventing the growth of pathogenic microflora in the cheese dough.

Salted salmon sandwiches are considered excellent option aristocratic breakfast, they can also decorate any festive table... It is not difficult to find salted fish in the nearest supermarket, but it is better to cook it yourself. Today we will tell you how to pickle salmon at home.

How to dry salt salmon

You will need:

  • salmon fillet - 1 kg,
  • coarse table salt - 2 tbsp. l.,
  • sugar - 1.5 tbsp. l.
  • spices (dried dill, oregano, coriander, black and white pepper) - to taste.

Cooking method

  • Rinse the salmon fillet with cold water. Dry with paper towels.
  • We mix salt, sugar and prepared favorite spices. If you do not want to interrupt the taste and aroma of fish with seasonings, then you can easily do without them, being content with only salt and sugar.
  • In the resulting mixture, thoroughly "bread" the salmon.
  • We spread the fish, skin side up, in an enamel or glass container. Cover with a lid. We leave for a couple of hours. After the specified time has elapsed, the fish must be sent to the refrigerator for a day. Then you can take a sample!

Salting salmon in brine (wet method)

You will need:

  • red fish steaks - 1.5 kg,
  • water - 1 l,
  • salt - 3 tbsp. l.,
  • sugar - 1 tbsp. l.,
  • vinegar - 1 tbsp. l.,
  • bay leaf - 2-3 pcs.,
  • allspice - 5-7 peas,
  • coriander to taste.

Cooking method

  • We clean the salmon of scales, rinse thoroughly in cold water. Cut into portions.
  • Pour water into a saucepan and bring to a boil.
  • Add sugar, salt, bay leaf, pepper and coriander to boiling water.
  • At the very end, pour vinegar into the brine and remove from heat.
  • We put the fish in a container.
  • Fill with cooled marinade, which should first be filtered.
  • We put the fish in the refrigerator, expect a couple of days. That is how long it takes for the salmon to be ready. Bon Appetit!

Recipe for quick salmon salting

You will need:

  • salmon fillet - 2 kg,
  • salt - 6 tbsp. l.,
  • sugar - 3 tbsp. l.

Cooking method

  • Remove the skin from the salmon. We wash the fish thoroughly. Dry with paper towels. Cut into small pieces.
  • We mix salt and sugar.
  • Dip each piece of fish in the spice mixture.
  • We put the fish in a container in which it will be salted.
  • Cover cling film and leave for a few hours at room temperature(if you put the fish in the refrigerator, then it will spill a little longer). The fish is ready to eat in just 2 hours!

Lightly salted salmon at home

You will need:

  • salmon fillet on the skin - 1 kg,
  • coarse salt (preferably sea salt) - 2 tbsp. l.,
  • sugar (brown) - 1 tbsp. l.,
  • freshly ground black pepper - optional.

Cooking method

  • Rinse the fish with cold water. Dry with paper towels.
  • Mix salt, sugar and pepper.
  • Pour 1/2 part of the spices into the bottom of a glass bowl with high sides.
  • Put the fish skin down in a bowl.
  • Sprinkle with the remaining mixture.
  • We wrap the form with cling film. We send the fish to the refrigerator for 12 hours.
  • After the specified time has elapsed, remove the film, drain the formed brine, and clean off the spices remaining on the fish fillet. We send the fish back to the refrigerator. A day later, lightly salted salmon is ready!

Hot salting is most often applied to white, boletus, boletus, boletus, chanterelles, honey agarics and goats. Less often, Valui, russula and volushkas are salted in this way.

The first method of hot salting of mushrooms

After preliminary preparation and sorting, the mushrooms are boiled in salt water (see the article "How to prepare mushrooms for pickling?").

Prepared mushrooms are cooked as follows (based on 5 kg of mushrooms): 3 glasses of water are poured into an enamel pan, 100 g of salt and 6 bay leaves are added there. The water is brought to a boil, mushrooms are poured into it, after which they continue to cook everything together over low heat, stirring gently.

During cooking, the mushrooms secrete juice, and foam forms on the surface, which is recommended to be removed with a slotted spoon.

The cooking time depends on the type and size of the mushrooms. As a rule, we are talking about 15-20 minutes from the moment of boiling. When the mushrooms settle to the bottom, they are ready. Properly cooked mushrooms should remain firm, firm, and the brine should be light, almost transparent.

After boiling, the mushrooms are immediately cooled (up to 40 degrees). To do this, it is recommended to place a pot of mushrooms in a large container with cold water.

Chilled mushrooms are packed in small barrels and covered with a clean cloth. A wooden circle is placed on top of the fabric, and oppression is placed on the circle (a bottle of water).

If glass jars (three-liter or ten-liter) are used for pickling mushrooms, then the jars should be filled with mushrooms so that they do not reach the neck by 1 cm. The jars are covered with a lid and taken out for 2-3 days in a warm room, and then in a dry, cold place.

Containers with salted mushrooms are stored at a temperature of 1 to 7 degrees Celsius.

After a month, the mushrooms are ready to eat.


The second method of hot salting mushrooms

For salting in this way, the mushrooms are sorted and cleaned of debris. The legs of whites, boletus and aspen are cut off - they are salted separately from the caps. If large caps are salted together with small ones, then they are cut into 2-3 parts.

If valui, volnushki or russula are used for salting, then they are first prepared for cooking: the valui are soaked in salted water for 2-3 days, the russula - 1 day, and russula are simply cleaned of the film (see the article "How to cold salt mushrooms, volushki and russula? ")

Prepared mushrooms are washed with cold water.

To obtain brine (for 1 kg of mushrooms), pour 1/2 cup of water and 2 tbsp. tablespoons of salt. Salt water is brought to a boil. After that, mushrooms are immersed there.

During cooking, the mushrooms are gently stirred with a merry so that they do not burn.

When the water boils again, remove the foam formed on the surface with a slotted spoon. After that, 1 bay leaf, 3 black peppercorns, 3 clove buds, 5 g of dill seeds and 1-2 black currant leaves are added to the brine.


Mushrooms in spicy brine continue to cook with frequent stirring: white mushrooms, aspen mushrooms and brown mushrooms - 20-25 minutes, valuey - 16-20 minutes, and volushki and russula - 10-15 minutes.

The mushrooms are considered ready as soon as they settle to the bottom of the pan. In this case, the brine should be almost transparent.

Boiled mushrooms neatly laid out in a wide container so that the mushrooms cool down quickly.

The cooled mushrooms are transferred together with the brine into barrels or glass jars. From above, the cans are torn with lids, and the barrels - with a cloth. A weight is placed on top of the fabric (see above).

The brine in cans and barrels should be no more than 1/5 in relation to the weight of the mushrooms.

Mushrooms salted in this way are suitable for consumption after 45 days (one and a half months).

There are three main reasons for salting cheese:

  1. Cheese flavoring:
     The non-standard content of table salt in the cheese impairs its organoleptic characteristics.
  2. Regulation of protein degradation processes.
    The low salt content contributes to the formation of a smear consistency and a bitter taste. The high salt content slows down the ripening of the cheese and causes defects in the consistency and color of the dough.
  3. Formation of the cheese crust.
    Table salt "draws" part of the moisture from the surface of the cheese, which contributes to the formation of a crust layer of the cheese and, to some extent, prevents the growth of mold.

Table salt helps to suppress extraneous microflora. But need to remember that table salt cannot be used to suppress the development of extraneous microflora, since these microorganisms are usually more resistant to table salt than starter cultures.

How to salt cheese?

When the pressing is completed and the acidity in the cheese mass has reached the required value, it is advisable to cool the cheese to a temperature not higher than 15 ° C in order to equalize the temperature of the cheese and brine. At high temperatures, the salting rate will increase and the cheese can be salted.

One of the brine recipes:

    • 10 liters hot water(temperature not less than 85 ° С)
    • 2.5 kg table salt (salt should not be iodized)
    • 3 tablespoons of 30% calcium chloride solution
    • 3 teaspoons 9% tablespoons vinegar (added to chilled brine).

According to this recipe, a saturated brine with an acidity of 5.2 units is obtained. pH suitable for most cheeses.

Place cheese in chilled brine. The density of the brine is such that the cheese will float in it. So that the surface of the cheese that has surfaced is also salted, it is necessary to cover it with a sickle-leaf dipped in brine. If there is no sickle leaf, you can sprinkle the surface of the cheese with salt.

When preparing fresh brine, 1/3 of the water can be replaced with clear whey to increase the calcium content. Instead of acetic acid you can add milk or citric acid to achieve the target pH.

How much cheese should be salted?

Cheese of different gravity and shape will require different residence times in the brine. The salting rate of the cheese will depend on the moisture content of the cheese - the more moisture in the cheese, the faster it will be salted. A very dense, low moisture cheese such as Parmesan will take longer to cure than a wetter cheese of the same weight.

The salting rate of the cheese depends on the closedness of the cheese surface during pressing.

General rule of cheese salting for beginners:

2.5 hours per 1 kg of cheese weight for every 3 cm of cheese thickness. This is an approximate calculation, since the salting rate depends on many factors. The formula is suitable for semi-hard pressed cheeses with mass fraction moisture 45-48% (Dutch, Russian, Gouda, Kostroma, etc.)

How should cheese be processed after salting?

After the cheese is salted, it should be allowed to dry for 24 hours. The desired temperature for drying cheese is 10-15 ° C. After a dry surface has formed, the cheese is ready to be coated with polymer materials or to develop a natural crust.

What does it take to get good quality brine?

The temperature of the brine should be kept at 10-12 ° C.

The brine must be stabilized at an acidic level, usually its acidity is in the range of pH 4.9-5.4 units.

Freshly prepared brine requires calcium addition. Because a lack of Ca 2+ in the brine will cause the Ca 2+ inside the cheese (responsible for protein binding) to go into the brine. This will, over time, weaken the structure of the cheese and soften the rind.

How long can the pickle be used?

The brine can be used for at least a year. Some foreign cheese producers say they can't remember when they changed the brine.

But the brine must be looked after.

When there is a "cheese crumb" - protein particles, the brine is filtered. The salt concentration should be checked regularly with hydrometer... With a decrease in the concentration of table salt, the calculation of the mass of salt that must be added to the brine is carried out as follows:

Example: Calculate the mass of table salt (M), which should be added to the brine to ensure its concentration at 23%, if the salt concentration in it has decreased to 16%, the mass of the brine in the brine container is 10 liters.

The calcium level after adding it to fresh brine is not a subject of control, since then the calcium will come from fresh cheese until the balance between cheese and brine is reached.

If the salt concentration in the brine falls below 16%, the mold begins to grow in the brine. If you see this happening, just boil and filter the brine - that's enough.

Add table salt at the same time to restore its concentration.