Brie Style Cheese
Directions
- 1Sanitize everything that will be touching the cheese by boiling in water for 10 minutes.
- 2Add 1 gallon of milk to a stock pot.
- 3Heat the milk to 86°F slowly and gently, stirring using an upward motion.
- 4Prepare the cultures, rennet and calcium chloride.
- 5Once the milk is at 86°F, sprinkle the cultures and calcium chloride on top and mix for 30 seconds using an up and down motion.
- 6Cover the pot and let it rest for 30 minutes at room temperature to let the cultures hydrate.
- 7After resting for 30 minutes, add the rennet and stir with an up and down motion for one minute.
- 8Cover the pot and let it rest for 90 minutes or until the curd has pulled away from the sides of the pot.
- 9Check for a clean break by inserting a knife and turning it on its side.
- 10Cut the curd vertically, horizontally and diagonally.
- 11Scoop out the curds and put them in the press. You might have to do this in segments to allow the whey to drain off.
- 12Put a cooling rack inside of a baking sheet to catch the whey.
- 13Sprinkle salt on both sides and around the edges of the cheese.
- 14Let it dry for 10 hours on each side.
- 15Put the cheese in the fridge and flip it every day for 4 to 6 weeks.
Ingredients
- 1 gallon Organic Whole Milk
- 0.25 teaspoon mesophilic lactic acid starter culture
- 1 16th of a teaspoon penicillium candidum
- 1 pinch geotrichum candidum
- 0.25 teaspoon calcium chloride
- 0.25 teaspoon animal rennet or vegetable rennet
- 2 teaspoons non iodized salt
Equipment
stock potthermometerwhiskcheese presscheeseclothcolanderbaking sheetcooling rackknifeTupperwarebamboo sheet