Doing a Brie, the Right Way?

[Al Lewis]

Well this recipe worked just fine.  Boxed these up and placed them in the fridge today.  Really need to get those measuring spoons from Rikki.  LOL  Then I can add a measured pinch or smidgen.  :o

[H-K-J]

Al
you should be able to get those at any restaurant supply store, thats where I picked mine up at.

[Al Lewis]

I'll check Cash & Carry next time I'm there.  Hate to pay more shipping than something costs.

[Al Lewis]

Well the wife and I had one of these Bries last night and it was great.  Looks like I sussed it. ;D

[shotski]

Great to hear Al, My first brie was runny and lumpy inside but the rind was great. I plan on doing another Brie just do not have the time right now.

[Al Lewis]

Well I have since sussed out how to make a good Brie and have been making the little buggers left and right.  Thing is mine are a bit thicker than the normal ones.  More to love!!!  These are just 7 days old.

[JeffHamm]

Look good!  My 3rd Brie is a week today as well, and has decent coverage.  However, it was a bit damp (from whey) and every flip for a few days had the down side quite wet.  It looks like some blue might be growing with my PC, or the PC is taking on a bluish tinge.   It's dried out now, so I'm hoping it will be ok.  I've had this happen on cams before and they still develop fine, but the rind looks less appealing (although apparently the rinds used to be multicoloured before labs separated out the strains of moulds).

- Jeff

[Al Lewis]

Thanks Jeff!!  Wonder if a few drops of food coloring in the milk could produce pastel bries. LOL  Used the same recipe today and added some PR to make some cambozolas.  We'll see how they turn out. :o

[curd nerd]

PC is best used at a ratio of 4x to GC 1x

congrats AL for persevering and i learnt much from posts,thankyou

i have always used both PC and GC together at the above ratio for three years and as yet [ fingers crossed ] no

problems

many regards ,brian

[Al Lewis]

I have found a heavy whipping cream from Albertson's "Everyday Essentials" brand that is not ultra-pasteurized.  I am adding 2 pints of it to 2 gallons of whole milk.  The curd is amazing.  After adding the rennet I allow it to sit for 90 minutes to set.

[Al Lewis]

Here are the 3 Cambozolas I did last week.  Coming along nicely. :D

[bbracken677]

Those look a little thick, but hard to tell with no reference. How thick are they?

[Schnecken Slayer]

Thanks Jeff!!  Wonder if a few drops of food coloring in the milk could produce pastel bries. LOL  Used the same recipe today and added some PR to make some cambozolas.  We'll see how they turn out. :o

Hi Al, Kathrin added beetroot juice (I think) to one of her cams for valentines day and it had a light rosë tint to it.

[Al Lewis]

Those look a little thick, but hard to tell with no reference. How thick are they?

BB like my Brie, they are at 2" thick after the first week, about 2.5" out of the mold.  By the time they ripen and are ready to eat they will be about 1.5" - 1.7".  I use two gallons of whole milk and two pints of heavy cream to make three cheeses in 5.25 diameter molds.  After 90 minutes of setting up with the rennet in it the pot is a virtual solid mass of curd.  Very little whey left. It's the same recipe as my Brie. I decided to try and add some PR in the center of these just to see how they came out. The wife really likes Cambozola. ;)

[Al Lewis]

Thanks Jeff!!  Wonder if a few drops of food coloring in the milk could produce pastel bries. LOL  Used the same recipe today and added some PR to make some cambozolas.  We'll see how they turn out. :o

Hi Al, Kathrin added beetroot juice (I think) to one of her cams for valentines day and it had a light rosë tint to it.

I may have to try some food coloring just to see what happens. ;D