My first Brie

[JeffHamm]

Thanks all.  I feared this was going to happen, though hoped it would not.  Oh well, I think the problem was right from the start, and it needed to drain better, and perhaps a bit longer in the pot to expell a bit more whey would help.  I might work on pre-draining a bit as well, to remove most of the excess whey before molding.  I don't make a lot of mold ripened cheeses, and they are a different beast.  Will take a bit to get the feel for what the curds should be like for each step, but I'll get there despite myself. 

- Jeff

[bbracken677]

Thats the spirit! And a great attitude for cheesemaking, I might add....