How To Make A Brie Cheese That Tastes Blue

Learn to Make 5 Kinds of Cheese from 1 Pot of Milk in a SINGLE MORNING: https://milkslinger.com/5artisanchees... Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundation... This Brie might not have turned out as expected but that doesn't mean it was a failure! Cheesemaking is SUCH an adventure. NOTE: If you don't have clabber, you can use cultured buttermilk (same amounts) or Flora Danica (1/8 teaspoon per gallon of milk). CHAPTERS 00:00 Brie Cheese 00:35 The White Mold cultures 01:04 Clabber Culture 01:34 Rennet 01:52 Checking for a clean break 02:26 Cutting the curd 02:42 Stirring and Resting 04:03 Filling the Mold 04:46 Flipping the cheese 06:02 Salting 07:30 Air Drying 07:47 Days 2-13 -- Developing the White Mold 09:48 Day 13 -- Wrapping the cheese 10:55 Day 16 -- Where things went wrong 11:12 Day 68 -- Core Sample 12:29 Course Correction! 12:50 Day 100 -- Cutting the Cheese 15:26 Day 104 -- Rethinking the Cheese 16:41 The Moral of the Story Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.