Hi,
I was wondering how long can you keep used brine? It feels sutch a pity to throw away used brine. I've kept mine for 5 months in my cellar during winter time in a closed plastic container, but it turned out contaminated with what seemed like blue crust. Any ideas about how to keep brine so I can reuse it? Or should I make different batches of brine depending on the type of cheese, to avoid cross contamination?
I was wondering how long can you keep used brine? It feels sutch a pity to throw away used brine. I've kept mine for 5 months in my cellar during winter time in a closed plastic container, but it turned out contaminated with what seemed like blue crust. Any ideas about how to keep brine so I can reuse it? Or should I make different batches of brine depending on the type of cheese, to avoid cross contamination?
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