Brine used for the storage of a cheese must be made with care. You could just make a simple brine from water and plain salt and drop the cheese into this liquid, but since the simple brine does not contains the same elements which are inside the cheese, a slow exchange of the elements in the brine and cheese will occur and the cheese will change. This exchange of elements is a natural consequence of the different concentration of elements in the brine and cheese.
If you want to avoid exchange of elements, you must make sure that the elements that you wish to remain inside the cheese is found in equal concentration in the brine so that an exchange will not occur. The following text describes the elements which you must control to obtain a suitable brine for you cheese so that your cheese remains stable while submerged in the brine.
The basic control of the brine is centered around the calcium balance and acid balance in the cheese and brine.
First of all you must prepare a brine with a salt concentration which equals the salt concentration in the cheese. Feta is typically 3-5%, i.e., 30-50g of salt per liter of water. If your cheese is unsalted at the time you will brine it, then you must prepare a stronger brine. If you want a 3% salt content, then you must make a 3% brine and add 3% extra salt (3% of the weight of the cheese) to the brine used for the individual cheese. The cheese will then get salted while submerged in the brine, and with time equilibrate.
One of the main minerals available in the cheese is calcium. Calcium contributes to the bond betweeen the proteins in the cheese. If the brine does not include calcium, then parts of the calcium from the cheese will migrate to the brine, giving a soft or slimy surface of the cheese. Calcium can be added to the brine by means of liquid Calcium chloride to obtain adequate calcium balance. Use 1 ml of calcium cloride per liter of brine.
The last, but also important element is the brine acidity. As with calcium, the cheese structure depend on the acidity of the cheese. The cheese is acidified (pH 4-4.5) and the brine must be prepared to have the same acidity. The brine acidity can be obtained by adding acidified whey (use the last whey which drained of when you produced the cheese).
To achieve an appropriate brine balance you can add the following to the brine (measures per liter brine):
|
Whey
|
300 ml
|
|
Vinegar
|
15 ml
|
|
Lactic acid (15%)
|
5 ml
|
|
Calcium chloride (33%)
|
1 ml
|
Note: The quantities are proposed maximum quantities and not necessarily simultaneous.
Whey can be added at a ratio of up to 1 part whey per 3 parts of brine. This will make the brine acid with the acid substances are also found in the cheese, which is optimal. This way you will also prepare a brine including other useful elements (including calcium) which then will contribute positively to the element balance. However, you should primarily use (the clear) whey drained from the cheese in the latter phase of the cheese production process.
If you do not use whey, then vinegar can be used to acidify the brine - use up to 1 tablespoon per liter of brine.
Alternatively you may use Lactic acid (15%) to acidify the brine - use up to 5 ml per liter of brine.
Calcium chloride (33%) is added to achieve a concentration of calcium in the brine which reflects the calcium concentration inside the cheese.
Brine used for the storage of a cheese must be made with care. You could just make a simple brine from water and plain salt and drop the cheese into this liquid, but since the simple brine does not contains the same elements which are inside the cheese, a slow exchange of the elements in the brine and cheese will occur and the cheese will change. This exchange of elements is a natural consequence of the different concentration of elements in the brine and cheese.
If you want to avoid exchange of elements, you must make sure that the elements that you wish to remain inside the cheese is found in equal concentration in the brine so that an exchange will not occur. The following text describes the elements which you must control to obtain a suitable brine for you cheese so that your cheese remains stable while submerged in the brine.
The basic control of the brine is centered around the calcium balance and acid balance in the cheese and brine.
First of all you must prepare a brine with a salt concentration which equals the salt concentration in the cheese. Feta is typically 3-5%, i.e., 30-50g of salt per liter of water. If your cheese is unsalted at the time you will brine it, then you must prepare a stronger brine. If you want a 3% salt content, then you must make a 3% brine and add 3% extra salt (3% of the weight of the cheese) to the brine used for the individual cheese. The cheese will then get salted while submerged in the brine, and with time equilibrate.
One of the main minerals available in the cheese is calcium. Calcium contributes to the bond betweeen the proteins in the cheese. If the brine does not include calcium, then parts of the calcium from the cheese will migrate to the brine, giving a soft or slimy surface of the cheese. Calcium can be added to the brine by means of liquid Calcium chloride to obtain adequate calcium balance. Use 1 ml of calcium cloride per liter of brine.
The last, but also important element is the brine acidity. As with calcium, the cheese structure depend on the acidity of the cheese. The cheese is acidified (pH 4-4.5) and the brine must be prepared to have the same acidity. The brine acidity can be obtained by adding acidified whey (use the last whey which drained of when you produced the cheese).
To achieve an appropriate brine balance you can add the following to the brine (measures per liter brine):
|
Whey
|
300 ml
|
|
Vinegar
|
15 ml
|
|
Lactic acid (15%)
|
5 ml
|
|
Calcium chloride (33%)
|
1 ml
|
Note: The quantities are proposed maximum quantities and not necessarily simultaneous.
Whey can be added at a ratio of up to 1 part whey per 3 parts of brine. This will make the brine acid with the acid substances are also found in the cheese, which is optimal. This way you will also prepare a brine including other useful elements (including calcium) which then will contribute positively to the element balance. However, you should primarily use (the clear) whey drained from the cheese in the latter phase of the cheese production process.
If you do not use whey, then vinegar can be used to acidify the brine - use up to 1 tablespoon per liter of brine.
Alternatively you may use Lactic acid (15%) to acidify the brine - use up to 5 ml per liter of brine.
Calcium chloride (33%) is added to achieve a concentration of calcium in the brine which reflects the calcium concentration inside the cheese.
While lots of people like regular yogurts, some prefer them rich and creamy and some like different flavourings.
Yogurts can be made thin as cream or thick as soured cream - depending on the type of milk you use. Here is a few tips on how to influence texture and flavors to your likings.
Adjust texture
- Pasteurized milk makes yogurt thicker.
Fresh unpasteurized milk usually produce thin yogurts compared to pasteurized milk. If you pasteurize milk right before adding starter culture, it will make a thicker yogurt. To pasteurize milk; heat to 72°C - 80°C. The longer milk is kept at this temperature (up to 30 minutes), the thicker these yogurt turns out. Cool it to 42°C before before culturing it with starter and begin fermentation.
Pasteurization causes a tiny break down in proteins and this is what enhances coagulation during fermentation.
- Use milk with a higher fat content.
The fat content is partly what makes them thick and creamy. Full fat milk produces a much thicker yogurt than skimmed milk. Using full fat cream or adding just some into the milk will enhance thickness and form a nice rich and delicious yogurt.
- Straining the yoghurt.
If you want to make yogurts thicker, not increasing the fat content - simply drain off excess whey. Place your freshy made and chilled yogurt in a colander lined with a fine cheesecloth or simply use a coffee filter. Leave the yogurt to drain off slowly - preferably in the refrigerator to avoid air contamination. Yogurts strainers are available here. Draining takes time - up to 1 day. Greek yogurt is made in this way. Any left over whey can serve as starter culture for fermented vegetables or for baking. Or you could freeze it for later use in smoothies and foods.
- Adding milk powder.
Protein coagulation is what causes milk to thicken and form the texture we know in yogurts and when adding a protein powder you will increase coagulation. Skimmed milk powder is an option. Make sure to mix in the milk powder before adding starter culture. Dissolve it in a small amount of water and add it to the milk. Rule of thumb, use ½ cup powdered milk to every 1 liter of milk.
- Adding in thickening agents.
Other thickening agents can be added to the milk prior to adding starter culture or after the milk has fermented - right before you transfer it to the fridge. Thickening agents are extremely useful if you make yogurts from nut milks. If you use the freshly made yogurt to culture another batch, make sure to take this portion out before you add in the thickening agent.
Gelatin: Use 1 teaspoon of gelatin powder per 1 liter of milk. Add gelatin powder to the milk once it has reached 42°C and mix in well. You will only see the effects of gelatin after fermentation and once the yogurt has matured in the fridge.
Agar: Use ½ teaspoon of agar per liter of milk. Heat agar with a little water and leave the mixture to cool before adding it to freshly made yogurt.
Guar gum: Use 1 teaspoon guar gum per liter of milk. Mix guar gum with a tiny bit of milk and add that into the larger portion of milk.
Altering flavors
Sourness in yogurts is affected by which starter culture was used and for how long it is left to ferment. There is a vast variety of cultures out there, each culture is unique and so is the resulting sourness. By shortening or extending fermentation time you can control the sourness - the longer it ferments the more sour it becomes.
Add whichever flavorings you like, it could be your favorite fruit and/or sugar but remember to take out a portion for starter culture first, if you need to.
Since yogurt is always sour, sweeteners are popular. Use anything from plain white sugar to dark muscovado sugar or stevia - experiment and search your favorite.
If you do not wish to add refined sugars, here are some alternatives :
- Raw or pasteurized honey
- Maple syrup
- Natural non-caloric sweeteners such as stevia or sukrin (erithrytol)
- Chemical sweeteners such as aspartame or saccharin
- Sweet ingredients such as jam, fruit juice or lemonade
You can even add extracts such as vanilla, almond or chocolate.
The non-sweet flavors to add would be mint, lemon juice, garlic and cucumber. In the Middle East, spices like saffron, cardamom and nutmeg are very popular.
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