making goat cheese question

Discussion in 'Goats' started by Deb&Al, Mar 28, 2005.

  1. Deb&Al

    Deb&Al Well-Known Member

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    Aug 21, 2002
    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.
     
  2. debitaber

    debitaber Well-Known Member

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    Jun 6, 2003
    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.
     

  3. TabletopHomestead

    TabletopHomestead Well-Known Member

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    Location:
    Oklahoma
    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.