How Do I Fix Cheese That Is Too Salty?

“I’ve been trying to make my own cheese at home, but I accidentally added too much salt. The cheese is way too salty now, and I’m worried it’s ruined. Is there any way I can fix this or at least reduce the saltiness? I would hate to throw it all away. I live in Toronto, Canada.” Thanks, Robert, Toronto, Canada.

How Do I Fix Cheese That Is Too Salty?

Hey Robert! First off, kudos to you for making your own cheese at home. That’s a fabulous hobby to get into, and while it has its challenges, it can also be incredibly rewarding. Now, over-salting your cheese might feel like a disaster, but don’t worry too much. There are several methods you can try to salvage your delicious creation. Let’s explore some effective strategies.

Why Does Cheese Become Too Salty?

Before diving into solutions, it’s helpful to understand why cheese can become too salty. There are a few common reasons:

• Over-Salting During Production: It’s easy to be a bit heavy-handed when adding salt during the cheese-making process.
• Brining Issues: If you’re soaking your cheese in a salt brine, leaving it in for too long or having too concentrated a brine can result in overly salty cheese.
• Naturally High Salt Cheese Types: Some cheese types like feta or Roquefort have naturally high salt content, and small mistakes can make them even saltier.

Steps to Reduce Saltiness

Good news, Robert! You don’t have to throw away your cheese. Here are some steps you can follow:

1. Soaking in Fresh Water

This is probably the simplest and most effective method.

Steps to Follow:

1. Cut the Cheese: Cut your cheese into smaller pieces. This increases the surface area and helps in faster leaching of salt.
2. Soak: Place the cheese pieces in a basin of fresh, cold water. Allow them to soak for a few hours. You can taste a small piece every hour to monitor the salt level.
3. Change the Water: For best results, change the water every hour or so. This will continuously draw out more salt.
4. Dry and Store: Once you’re happy with the saltiness, pat the cheese dry with paper towels and store it in the fridge.

2. Milk Soaking Method

If fresh water soaking didn’t do the trick, try soaking your cheese in milk.

Steps to Follow:

1. Prepare the Cheese: Cut the cheese into smaller pieces, just like the fresh water method.
2. Soak in Milk: Submerge the cheese pieces in a bowl of milk and let them sit for a few hours or overnight.
3. Check Saltiness: Taste a piece after soaking to see if the saltiness has reduced to your liking.
4. Rinse and Store: Rinse the cheese under cold water, then dry and store.

3. Use in Other Recipes

Sometimes, the best way to reduce the impact of saltiness is to incorporate the cheese into dishes where other ingredients balance out the flavor.

• Pasta Dishes: Salty cheese can be mixed into pasta dishes, where unsalted pasta and other ingredients can help balance out the flavors.
• Salads: Adding over-salted cheese to a salad with unsalted, fresh ingredients like greens, tomatoes, and cucumbers can create a balanced taste.
• Sauces: Make a cheese sauce by melting down the salty cheese and blending it with ingredients like cream, milk, and unsalted butter. This can dilute the saltiness.

4. Cheese Blending

If you have more cheese at home that’s not as salty, you can try blending it with your over-salted batch.

Steps to Follow:

1. Grate the Cheese: Grate both the over-salted and less salty cheese.
2. Mix Well: Mix the grated cheeses thoroughly to ensure even distribution of salt.
3. Melt and Blend: For better incorporation, you might want to melt and then remold the blended cheese.

Long-Term Tips for Preventing Salty Cheese

Now that you have some methods to fix your current batch, here are a few tips to prevent this from happening in the future, Robert:

1. Measure Salt Carefully

Make sure to measure your salt precisely. Using a scale can provide more accurate measurements compared to using teaspoons or tablespoons.

2. Monitor Brine Time and Concentration

If you’re using a brine, ensure you follow the recipe’s recommended brine time and concentration. Over-brining can easily lead to overly salty cheese.

3. Taste Test Regularly

During the cheesemaking process, taste test the cheese at various stages. This can help you catch any potential issues early.

4. Use High-Quality Ingredients

Good quality salt and milk can make a significant difference in your cheesemaking results. High-quality salt might be less prone to causing issues than lower-grade varieties.

Understanding the Role of Salt in Cheese

It’s also beneficial to understand why salt is used in cheesemaking:

• Flavor Enhancer: Salt is crucial for developing the cheese’s flavor profile.
• Preservation: It helps to preserve the cheese by preventing unwanted bacteria growth.
• Texture and Moisture Control: Salt regulates the texture and moisture content of cheese, impacting its overall quality.

Salt-tolerant Cheese Types

Even though you’ve had a salty experience, some cheeses are meant to be quite salty and can be a gateway to appreciating such flavors. Next time, you might want to consider making:

• Feta: Known for its salty brine, feta is perfect for salads and savory dishes.
• Roquefort: This blue cheese has a distinct, sharp, and salty flavor that’s beloved in many cuisines.
• Halloumi: Often grilled or fried, halloumi is enjoyed for its rich salty flavor and firm texture.

Final Thoughts…

Robert, thanks for sending in your question. We’ve covered quite a bit here, so let’s summarize the key points. Soaking your cheese in fresh water or milk can help reduce saltiness significantly. Incorporating the cheese into other dishes or blending it with less salty cheese are also good options. Prevention is always best, so keep an eye on your salt measurements and brining times in the future.

Keep experimenting and enjoying the cheesemaking process. Every mishap is a learning opportunity, and you’re building some great skills. Happy cheesemaking!