Chlorine Free Water For Cheese Making

If you do not know your tap water is non chlorinated call your local water department.

Chlorine free water for cheese making. If it is chlorinated you can use distilled water spring water or filter your tap water. This no chlorine rule can turn off some beginner fermenters but it s an easy issue to get around. Cultures such as sourdough cheese and fermented vegetables do not have specific mineral requirements. 2 drops calcium chloride mixed with 2 tbsp chlorine free water 3 drops of liquid rennet or 1 4 tablet mixed with 2 tbsp of chlorine free water 1 tsp non iodized salt preferably cheese salt.

Wrap the remaining pieces of tablet and store in the freezer. That is why when you are making a sourdough recipe it is a good idea to use chlorine free water the bread may be fine if you use your normal tap water but when you spend time and money baking you. For these cultures use water that is free of chlorine chloramines and fluoride. Most filters remove 97 of the chlorine from water which is enough for cheese making.

This assures that the lipase does not interfere with the starter always dissolve your lipase in chlorine free or distilled water before adding it to your milk up to 1 2 cup of water. The microorganism symbiosis in sourdoughs can be particularly susceptible. Some organisms are more sensitive to chlorine and some of those are involved in bread making. Cheese salt or to taste.

You can use bottled spring water make sure it s chlorine free or you may already have a filter on your tap that removes chlorine. Pour cup of the water into a small bowl and dissolve the rennet tablet in the water. 1 cups cool chlorine free water. Bring the water to a boil and let it boil for twenty full minutes.

Place the chlorinated water in a pot on the stove. How do i store it. That said as one of the other posters noted distilled water is always a good call. If you add just enough milk to the water to cloud it the chlorine will exhaust itself and you will have nonchlorinated water.

There are all sorts of other minerals and whatnot in your tap water that you may not want in your cheese. This should be enough time for all of the chlorine to evaporate out of the water. Sensitive to chlorine.