Birch & Meadow Potassium Sorbate, 1 lb, Additive & Preservative, Winemaking & Brewing
First impressions: Nice pouch full of white powder. The bag has a zip top.
Installation/setup: Use as directed in your cheese, wine, or beer making.
Final thoughts: I first heard about this additive watching youtube videos about home cheese making. Apparently this is an additive to preserve your cheese and keep it from molding. I can’t recommend a cheese maker that makes videos named Gavin Webber enough, he’s just great. Search him up if you are at all interested in learning about cheesemaking. I got this as a start of my cheese making adventure. I still have some more things to get but this is a great start.
I found the following on the internet:
Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, dehydrated fruits, soft drinks and fruit drinks, and baked goods. It is used in the preparation of items such as hotcake syrup and milkshakes served by fast-food restaurants such as McDonald's.
How do you make potassium sorbate solution?
Potassium sorbate comes in a granulated powder form. It needs to be mixed up as a 50% solution before you can use it; (for example 2kg to 4 litres of tap water). Add granules to water not water to granules.
Specific Uses for Potassium Sorbate:
When dissolved in water, potassium sorbate ionizes to form sorbic acid which is effective against yeasts, molds, and select bacteria, and is widely used at 250 ppm to 1000 ppm levels in cheeses, dips, yogurt, sour cream, bread, cakes, pies and fillings, baking mixes, doughs, icings, fudges, toppings, beverages, margarine, salads, fermented and acidified vegetables, olives, fruit products, dressings, smoked and salted fish, confections and mayonnaise. In many food products, sorbate and sodium benzoate are used together to provide greater protection against a wider variety of microorganisms (synergism).”10 “Although the minimum inhibitory concentration for many fungi and bacteria is approx. 100 ppm, common usage levels range from 0.5 - 1.0%.” 11 “Sorbic acid is widely used to inhibit yeast and mold growth in a variety of foods including cheese, baked products and wine.
How do you use potassium sorbate in cheese?
One is to add potassium sorbate to the salt solution and then use this salt solution to make cheese; the other is to soak or spray the potassium sorbate solution before the finished cheese is sold. The third is to soak or spray cheese with a sorbic acid solution containing a certain amount of alcohol.
⭐️1 star - I don't recommend it at all, poor quality.
⭐️⭐️ 2 stars - I don't recommend it, it has multiple faults, or a very high price.
⭐️⭐️⭐️ 3 stars - It's passable, It has some faults but the quality is ok for what it is.
⭐️⭐️⭐️⭐️ 4 stars - Product quite acceptable, it does what it promises.
⭐️⭐️⭐️⭐️⭐️ 5 stars - Product that I totally recommend.