![]() Next, when the salt has been absorbed and no whey drips from the cheese, they can be taken to a space for drying. I usually wait until the salt dissolves and soaks into the cheese body leaving the black surface behind before turning and salting the other side. This can be evened out with the hand and spread slightly down the sides (messy alert again). The base salt amount should be about 1 tsp per cheese and this is applied by sprinkling about 1/2 tsp per surface. I use anywhere from a 1:5 to 1:8 charcoal to salt ratio, depending on how heavy an ash surface I want on the cheese. The charcoal and salt are simply mixed together.
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