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Is Morton Kosher salt iodized?

Den Jun 15, 2010 01:34 PM

I'm going to make some cheese and can't use iodized salt. Is Morton Kosher salt iodized? (I have sent an e-mail to the company but haven't heard back yet)

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  1. JerryMe RE: Den Jun 15, 2010 01:46 PM

    I don't know about Morton's. I have Diamond Crystal and it states that it does not. Did you already purchase Morton's? I've never made cheese. Why is iodide bad for that process?

    1 Reply
    1. re: JerryMe
      Den RE: JerryMe Jun 15, 2010 01:48 PM

      Iodine will kill the lactic bacteria in the aging process and it is the lactic bacteria that is important to the proper aging of cheese.

    2. Indirect Heat RE: Den Jun 15, 2010 03:20 PM

      Kosher salt is not iodized. Part of it being kosher is the no additives to the salt.

      1 Reply
      1. re: Indirect Heat
        weinstein5 RE: Indirect Heat Jun 15, 2010 09:01 PM

        the lack of iodine has nothing to do with it being kosher because iodized salt is kosher as well - it has to do with the size of the granulation of the salt crystal -

      2. j
        janniecooks RE: Den Jun 15, 2010 03:36 PM

        No, it's not iodized. If it were it would say so on the package.

        1. e
          ESNY RE: Den Jun 15, 2010 04:00 PM

          only iodized salt has Iodine in it.

          1. f
            ftworthchow66 RE: Den Jun 15, 2010 08:00 PM

            No... it's Kosher

            1 Reply
            1. re: ftworthchow66
              taiwanesesmalleats RE: ftworthchow66 Jun 16, 2010 11:25 AM

              Nearly all salt is technically "kosher". The difference is that "kosher salt" should technically be "koshering salt" because it's large crystals allow for better leeching of blood from meat to make meat products kosher.

            2. Emme RE: Den Jun 16, 2010 02:17 PM

              i unfortunately have a box... wish i'd bought Diamond, but the ingredients just FYI are salt and Yellow Prussiate of Soda (anti-caking agent).

              1. c
                cheesemaestro RE: Den Jun 17, 2010 02:09 PM

                A flake-style salt works better for cheesemaking than a granular salt, since it absorbs more quickly and evenly into the curd. If you can find Diamond Crystal kosher salt in your area, it's preferable to Morton's for that reason. But Morton's will do.

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