Brie Style Cheese

Name: Brie Style Cheese
Total time: 4380 min
Cuisine: French
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

3d 1h

Serves 1

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Brie Style Cheese

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3d 1h

Serves 1

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

Brie Style Cheese

3d 1h

Serves 1

tiktok.com

Brie Style Cheese

tiktok.com

3d 1h

Serves 1

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.