No I haven't tried that, but have heard Ivan talking about it. I've heard that while the sanitising effect of the peroxide is neautralised or evaporates quickly, the acidic pH remains. This might h...
Burke Brandon
Founding cheesemaker at Prom Country Cheese
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Sheep, cow or goat milk
Raw milk cheese
Raw milk cheese
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Brined Ripened (Aegean) Cheeseposted in Cheese, Butter & Yoghurt making
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Brined Ripened (Aegean) Cheeseposted in Cheese, Butter & Yoghurt making
I don't. I believe the form of calcium in old brine would be heat-stable for the purpose required.
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