Eledin
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To preserve the cheese, if youre gonna, a basic salt water brine is enough. Once you strain it you can shape it into little cubes. The brine is basically one cup of salt per gallon of water or one tablespoon per cup of water.
EDIT: Forgot to say in this video even though I said it in the other ones. If youre gonna use suggar it must be unrefined brown suggar, molasses, agave syrup or something minimally processed like those. Anything but refined suggar, brown or white.