Jak zrobić kremowy ser Brie w domu.

Brie is a French, soft bloomy rind cheese with penicillium candidum growth and with the addition of geotrichum candidum. It has a delicate taste with a noticeable character of added molds. It matures in circles with a diameter of 14 to 40 cm, depending on the type. For production I used: -4.5l of milk pasteurized at 65*C for 30 minutes -500ml cream 30% mesophilic cultures according to the manufacturer's dosage: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis biovar diacetilactis Leuconostoc mesenteroides subsp. cremoris penicillium candidum acc. manufacturer's dosage -geotrichum candidum acc. manufacturer's dosage -1ml calf rennet 1:17000 My blog https://www.mlekoiser.com/ Support my channel in creating new content.    / @domowyser