How to Make Cheese Salt Brine


It is relatively easy to make cheese at home. As part of the preservation process, you may want to brine your cheeses. Brine is a simple salt solution that slows down or stops any bacterial activity in the cheese that may spoil it. The salt in the solution also draws moisture out of the cheese and helps to form a rind that will protect the cheese from mold. The brine also helps to improve the flavor of the cheese.

Making cheese salt brine

Step 1

Prepare the cheese salt brine before the final pressing of the cheeses has been completed.

Step 2

Place 5 gallons of clean water into a large, deep pan. The water should be at around 52 degrees F.

Step 3

Add 2 1/4 pounds of salt, preferably non-iodized Kosher salt, to each gallon of water and stir until completely dissolved.

Step 4

Add 1 tablespoon of calcium chloride and 1 tablespoon of white vinegar to each gallon of the solution and mix thoroughly. You can also add a cup of clear whey to the brine to increase the available calcium in the solution.

Step 5

Use the pH test kit to check the pH of the brine to ensure that it is between 5.4 and 5.9. Add citric acid to the brine to adjust the pH if it is not acidic enough.

Step 6

Store the brine, once the batch of cheese is finished, in 1-gallon containers in a refrigerated space until you make more cheese.

Things You'll Need

  • 5 gallons water
  • 12.5 lbs. Kosher salt
  • 5 tbsp calcium chloride
  • 5 tbsp white vinegar
  • Citric acid
  • pH test kit
  • Large pan
  • 5, 1-gallon containers


  • New England Cheese Making Supply Comany: Salt Brining Cheese
Keywords: cheese brine, salt brine for cheese making, preserve cheese salt

About this Author

In Jacksonville, Fla., Frank Whittemore is a content strategist with almost a decade of experience as a navy hospital corpsman and licensed paramedic. He has more than 15 years writing for several Fortune 500 companies. Whittemore writes on topics that include medicine, nature, science, technology, the arts, cuisine, travel and sports.

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