Yes, you can, as long as it doesn’t have iodine in it.
Iodine can stop your starter cultures from working. That’s why our Artisan Cheese Salt has no iodine. Most Himalayan pink salt has no added iodine, so it works well as a swap. Just check the label to be sure. Steer clear of any brand that says “iodised” or lists anti-caking agents.
A few things to know before you brine
- Colour: Himalayan salt is pink because of its natural minerals. Your brine may look a little cloudy or pink. Your feta will still be lovely and white.
- Sediment: You may see a few specks settle at the bottom of the jar. That’s normal and harmless. You can strain the brine through a cheesecloth if you’d like it clearer.
- Grind: Fine salt dissolves fastest. If yours is coarse, stir it into hot water until it’s fully dissolved before it cools.
- Measure by weight: Coarse salt and fine salt take up different amounts of space in a spoon. Weigh it out so your brine has the right strength.
Ready to brine? Here’s how to make a salt brine.
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