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.