That said as one of the other posters noted distilled water is always a good call.
Chlorine free water for cheese making.
Bring the water to a boil and let it boil for twenty full minutes.
This no chlorine rule can turn off some beginner fermenters but it s an easy issue to get around.
The microorganism symbiosis in sourdoughs can be particularly susceptible.
Place the chlorinated water in a pot on the stove.
There are all sorts of other minerals and whatnot in your tap water that you may not want in your cheese.
If none of the above appeals or applies to you try out these 3 easy ways to remove chlorine.
Cheese salt or to taste.
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.
Herbs optional step 1.
Pour cup of the water into a small bowl and dissolve the rennet tablet in the water.
If you do not know your tap water is non chlorinated call your local water department.
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.
Sensitive to chlorine.
If it is chlorinated you can use distilled water spring water or filter your tap water.
This should be enough time for all of the chlorine to evaporate out of the water.
If you are making a cheese with rennet that is separate from the starter you need to add the lipase right before you add the rennet.
Some organisms are more sensitive to chlorine and some of those are involved in bread making.
Wrap the remaining pieces of tablet and store in the freezer.
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.
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.
Most filters remove 97 of the chlorine from water which is enough for cheese making.
Cultures such as sourdough cheese and fermented vegetables do not have specific mineral requirements.
For these cultures use water that is free of chlorine chloramines and fluoride.
