Non-iodized salt for cheesemaking 3 kg

Availability: duża ilość
Dispatched within: 24 godziny
Price: €2.37 2.37
quantity szt.

product unavailable

add to wish list

Description

Salt intensifies the taste of cheese. It is usually added to the curd just before pressing, although in some cases it is rubbed into the outer shell of the cheese after the rind has formed. It is also used to make a saturated solution - brine - in which various types of cheese are soaked.

Salt plays an important role in many processes:

  • removes water from the curd,
  • helps to remove whey by shrinking the curd,
  • inhibits the growth of bacteria at the end of the cheese making process and preserves by limiting the growth of unwanted bacteria.



Packaging: 3 kg

The usual iodized salt is not suitable for making cheese, because iodine inhibits the growth of starter bacteria and delays the maturing process!

Inni klienci kupili również
Cheese draining mat
Cheese draining mat

€4.13

Cumin (bucket 200 g)
Cumin (bucket 200 g)

€1.52

Regular price:

€3.04

Lowest price: €1.63
szt.
Oregano (bucket 100g)
Oregano (bucket 100g)

€1.63

szt.
Boletuses (bucket 50 g)
Boletuses (bucket 50 g)

€4.13

szt.
Lamb rennet in paste
Lamb rennet in paste

€3.26

up
Shop is in view mode
View full version of the site
Sklep internetowy Shoper Premium