{"id":21768,"date":"2024-03-30T13:00:47","date_gmt":"2024-03-30T14:00:47","guid":{"rendered":"https:\/\/atabakhshdairy.com\/%d8%b7%d8%b1%d8%b2-%d8%aa%d9%87%db%8c%d9%87-%d8%a2%d8%a8-%d9%86%d9%85%da%a9-%d8%a8%d8%b1%d8%a7%db%8c-%d9%be%d9%86%db%8c%d8%b1-%d9%84%db%8c%d9%82%d9%88%d8%a7%d9%86-%d8%af%d8%b1-%d8%ae%d8%a7%d9%86%d9%87\/"},"modified":"2025-08-13T11:33:41","modified_gmt":"2025-08-13T11:33:41","slug":"how-to-make-brine-for-lighvan-cheese-at-home","status":"publish","type":"post","link":"https:\/\/atabakhshdairy.com\/en\/how-to-make-brine-for-lighvan-cheese-at-home\/","title":{"rendered":"How to Make Brine for Lighvan Cheese at Home?"},"content":{"rendered":"

How is brine for Lighvan cheese prepared at home?<\/strong><\/p>\n

The only preservative used in producing most types of Lighvan cheese\u2014especially authentic Lighvan cheese\u2014is brine (saltwater). Brine<\/a> plays a major role in the quality and shelf life of cheese. Besides its importance in preserving bulk cheese purchased for home use, learning how to prepare brine at home is certainly useful and interesting.<\/p>\n

\ud83d\udd39 At Atabakhsh Lighvan Cheese Factory, brine is prepared using equipment and salinity meters. If you consume a lot of cheese, you can also use home salinity meters (available in laboratory equipment stores) to prepare brine more accurately and with peace of mind.<\/p>\n

Buy Authentic Lighvan Cheese with Export Quality<\/strong><\/span><\/a><\/p>\n

\ud83d\udfe2 Now the question is: How do we make brine using a salinity meter?<\/strong><\/p>\n

\ud83d\udd39 The brine concentration for soft cheeses is about 8\u20139 degrees above zero<\/strong>, while for hard and dry cheeses it is about 6\u20137 degrees above zero<\/strong>.<\/p>\n

Note:<\/strong> In the initial production stage, when the cheese is still fresh and soft, the brine concentration in the factory is usually 11\u201312 degrees above zero<\/strong>.<\/p>\n

How to make brine without a salinity meter<\/strong><\/p>\n

\ud83d\udd39 Prepare about 900 ml of cool drinking water<\/strong>. Add 100 g of clean, edible salt<\/strong> (the type usually used for soaking rice at home). Do not<\/strong> use industrial salt, iodized salt, or refined salt crystals because iodine alone can make your cheese bitter and spoil it in a very short time.<\/p>\n

This method produces what we call \u201c10% brine\u201d<\/strong>.<\/p>\n

Note:<\/strong> The quality of the cheese and its storage temperature can affect the required brine concentration:<\/p>\n