Join us at our NEW OCH FORUM. (<=Click) This older forum is now in Archive Status so the knowledge & wisdom it holds can continue to be accessed.
Welcome, Guest. Please login or register.
A quick note about salt: You don't want to use table/iodized salt in cheesemaking. I don't know why...LOL...but everyone seems to be in agreement about this. Mostly, flaked salt is recommended. I use pickling salt and have had good results. I am going to order some flaked salt to see if there's any noticeable difference between using it and pickling salt. If I make a discovery, I'll let you know.