Brie
1 Picture
Ingredients
- 5 litres Raw Fresh Cows Milk
- 4 mls Rennet
- 1/4 Teaspoon Flora Danica Culture
- 1/8 Teaspoon of Penicillum Candidum
Details
Servings 1
Adapted from curd-nerd.com
Preparation
Step 1
Bring milk up to 30c
Add the starter and stir thoroughly
Leave to ripen for 15 minutes
Add the Penicillum Candidum and stir thoroughly
Add Rennet and stir with up and down motions for about 30 strokes
Leave for 3 hour until a clean cut is achieved
Cut curds into 1cm cubes
Ladle curds into sterilised open bottom molds
Leave overnight, or until cheese has settled to approximately half of their original size
Flip the cheese over in the mold, being careful not to tear the surface of the cheese
Leave for another 12-24 hours until the cheese is firm enough to retain it’s shape
Remove from mold and sprinkle with salt on all surfaces
Age in covered containers with cheeses raised so whey collects under them but not in contact with them
Dry cheese at 10-12 degrees celsius for 1 week
White mold should begin to develop within this time
Let it develop fully
Move cheese to an aging environment of 10 degrees celsius and 85% humidity
Turn regularly and age for 3-5 months
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