making goat cheese question

[Deb&Al]

hi all,

i made some montery jack cheese from goat's milk, and the recipe called for soaking the pressed cheese in a heavy salt brine solution. well, i did that, and now the cheese is drying.

i have about a gallon of this salt brine, and it has a few, very few tiney cheese particles in it, and i could strain that off.

my question is, can i put this in the fridge and save it for the next time i make cheese? how long would it last? or, do you start with fresh brine each time?

thanks.
debbie

by the way, the recipe came from the book goat's produce too.

[debitaber]

I would take the chees out, and put in the fridg. I wax mine. I think maybe you use alittle to much weight on it. but I always throw out my brine after each time I use it.

[TabletopHomestead]

Unless you're talking about months between cheesemaking, I would think you could keep it. I keep feta literally forever in the fridge in brine.