Ep. 9 - How to Make Brie

Imagine hosting a dinner party where you’re cheese plate has your own homemade brie cheese! While it may seem difficult, it’s not impossible! In Episode 9 Paul introduces white mould and the concept of measuring acidity to make a bloomy white mould cheeses like Brie and Camembert. ... Ingredients & Equipment: Hand Sanitiser Saucepan Thermometer Type-A Cheese Culture (available at cheeselinks.com.au http://bit.ly/culture-type-a) .5ml Vegetarian Rennet (available at cheeselinks.com.au http://bit.ly/vege-rennet) While Mould Spores (available at cheeselinks.com.au http://bit.ly/white-mould-spores) Measuring Cylinder Large Bowl Air Tight Container pH Meter or Strips (available at cheeselinks.com.au http://bit.ly/ph-strips-roll) Knife & Spoon Slotted Spoon 2 x Cheese Hoops (available at cheeselinks.com.au http://bit.ly/cheese-hoop-2) Flat Bottom Container for Brine 500g Salt 2L Full-Fat Milk (Non-Homogenised) Quick Summary: Heat milk to 40℃ Test the pH of the Milk is between 6.6 and 6.8 Add culture and white mould spores and stir Let Liquid Sit for 1 Hour keeping temperature between 35-40℃ After 1 hour test the pH is around 6.5 Add the Diluted Water & Rennet Mixture Stir liquid for 1-3 minutes Ensure it can rest completely still until it reaches the coagulation point Use your knife to identify when the liquid coagulates into a gel Multiply by 3 the time it took to reach the coagulation point and begin to cut and stir after that time is reached With the back end of a knife begin to cross cut the curds into 1cm pieces Rest for 30 minutes and then stir for 3 minutes (Repeat Process 3 Times) Monitor the pH level as it approaches 6.1 With a slotted spoon transfer the curds from the saucepan to the cheese hoops Let the cheese drain into a bowl Turn the cheese every 30 minutes for 2 hours until all excess whey stops dripping out Let cheese sit covered at room temperature overnight Create a saturated salt water solution brine Place the cheese in brine for 20 minutes fully submerged Transfer from brine to a sealed container and leave somewhere cool for the first few days Afterwards place the container in the refrigerator to mature Continue turning the cheeses in the container so they do not stick Once the cheese is white and fluffy (roughly two weeks) wrap it cheese wrap or baking paper to retain its moisture. Return to the fridge to allow the maturation process to continue