WELCOME to my BLOG
I’m slowly working towards some simplicity within the home, but hey! It’s a lot of hard work!
I love having a go at growing my own veges and always use herbs fresh from my garden. I try to plant from seed whenever I can and have learnt to save and share my own seed for the following year. I make Award Winning preserves and pickles; and my husband brews Award Winning boutique beers as well. I love to stockpile and try to limit quick trips to the shops. I dabble in bread making and enjoy making my own stocks too.
I enjoy feeding my family good hearty meals, nothing like those tiny restaurant stacks you have to look for on the plate. My husband maintains our vehicles and machinery and we both enjoy fabricating on a small scale mostly relying on metal & timber recyclers for any materials needed.
While I don’t always have time to reply to comments, I love reading them. I hope you enjoy your stay and I hope you learn something new because I love sharing what I learn, and I'm always looking for another new skill myself.
Tuesday, February 15, 2011
A brine consists of 905g of salt stirred into and dissolved in 4.5L of water, heated to 190oF (88oC).
The cheese is literally dunked into this salty bath.
The types of cheeses that are usually brined are hard cheeses. These include Emmental and Gouda. Brining is done directly after a cheese is taken from the press.
Once in the brine, the cheese starts to absorb salt, the proteins begin to harden and the cheese forms a rind.