Description
Sea Salt Non Iodised for Cheese Bread Making & Fermenting 1kg
100% Pure Australian non-iodised Sea Salt.
Medium fine granules
For use in brines, enhancing flavour and can also be used for preserving.
Note: It is important to use non-iodised salt as iodised salts can be harmful to the cultures/bacteria used in cheesemaking.
Salt is called for in most cheese recipes, sometimes listed as cheese salt. What exactly is cheese salt? What other kinds of salt can be substituted in cheese recipes?
WHAT IS CHEESE SALT?
Cheese salt is merely a salt that is non-iodized. Iodized salt harms and inhibits bacterial growth and well-being that is essential to any good cheesemaking. Iodized salt can also slow the aging process drastically. Sometimes cheese salt comes in flakes rather than in grains, because flakes are more easily dissolved and absorbed.
WHAT KIND OF SALT CAN I USE IN CHEESEMAKING?
Will any non-iodized salt work in cheesemaking? Sure! But you will probably do better using a quality sea salt, rather than just non-iodized table salt, because it will be unbleached and will add fewer chemicals to the cheese.
WHY DO I NEED SALT?
Salt is not used merely for flavor enhancement during the cheesemaking process. Salt is a natural preservative and helps to prepare cheese for aging. Salt is important in a number of cheesemaking steps: it adds to the flavor of the cheese, it helps to dry the curds during draining by controlling moisture and causing the curds to shrink, it is essential in the development of a good rind, and will help to kill bacteria and other harmful growth when used as a brine.
Excludes spoon in lifestyle image
Shipping 1 x Sea Salt Non Iodised for Cheese Bread Making & Fermenting 1kg
