Is there a substitute for cheese salt?
I've started to learn how to make cheese and all the recipes call for cheese salt. What is it about this particular salt that makes it different than others? Some of the reading I've done have a few comments that suggest there is no difference between cheese salt and fine table salt. Is there another substitute for cheese salt if for some reason in the future I can't get my hands on any? I'm mostly interested in making hard cheeses that will need to age for 3 to 6 months.
Best Answer
Cheese salt is just non-iodized salt, generally in flake form; the iodine would interfere with the cultures, and flakes are good for salting surfaces. So kosher salt and flaky sea salt are both essentially the same thing and viable substitutes.
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Quick Answer about "Is there a substitute for cheese salt?"
Cheese salt is just non-iodized salt, generally in flake form; the iodine would interfere with the cultures, and flakes are good for salting surfaces. So kosher salt and flaky sea salt are both essentially the same thing and viable substitutes.Can I use table salt instead of cheese salt?
Sure! But you will probably do better using a quality sea salt, rather than just non-iodized table salt, because it will be unbleached and will add fewer chemicals to the cheese.Can you use Himalayan salt instead of cheese salt?
All natural Himalayan pink salt can add a delicious flair to finished cheese. The abundance of natural minerals results in a soft, gentle flavor that can enhance both hard and soft cheese alike.How do you make homemade cheese salt?
The salt is added to the cheese at a very early stage \u2013 either by adding it into the dry curd mass before it is moulded into shape, or by applying it to the outside of the cheese once it has been moulded into shape (by sprinkling it on the rind, or by immersing the whole cheese in brine).How is cheese Salt different?
Basically cheese salt is normally a flakey non-iodized salt. The salt is non-iodized because it has not had the chemical element iodine added. The non-iodized part is the critical factor when it comes to cheese making. Salt in cheese not only helps to improve the flavour, but it also helps to preserve it.Why Can't We Make a Good Salt Substitute?
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Answer 2
Cheese salt basically is kosher salt. Look at this Curd Nerd page about salt to check out what others say. Yes, it will make a difference; just buy non-iodized salt - which you should be able to get almost anywhere, methinks.
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