My last brie turned out so nicely that I thought it was worth attempting to replicate. Friends of ours are heading back to Canada at the end of May, so this should be ready before they go. Anyway, I've included a series of photos showing the make as I go. Once the curds settle a bit, I'll put a 2nd mould on top and create a sort of container. This makes flipping it easy. When I try to make two of these, flipping is more of a challange, but I put needle point mats across and that works ok but you have to be careful.
Oh, the image showing the piece of scrapped cam, just to be clear, I've scrapped the mould from both faces and the sides of that piece. You can see it in the cup, and I add water to that. I remove the big bits after stirring.
- Jeff
Brie (from 200 homemade cheese) Sunday, Apr 21, 2013: Barm 994, 22C, 72% humidity
5 Litres Silver top (4.0% fat, 3.3g protein/100 ml; pasteurized creamline)
4 ice cubes meso (3 MM MW3 + 1 buttermilk?)
¼ tsp CalCl (50%)
0.3 ml 750 IMCU Rennet
Section of rind from existing brie or cam (mashed about in boiled/cooled water – remove chunks)
1) add mould solution and culture and warm to 31 C (7:35 ; 32.3 C)
3) Ripen 30 minutes (7:35 - 8:06; 31.2 C) – I added a ripening time
4) add CaCl and then add rennet (8:06:00 ; 31.2 C)
5) floc time = 8:19:00 = 13 m 0 s 6x mulitiplier = 78 m 00 sec = cut time of 9:24:00)
6) cut into 2.5 cm cubes
7) let heal (15 minutes 9:24 - 9:39)
8) stir very gently 15 minutes (9:39 - 9:54) or until curd starts to shrink a bit
9) let settle
10) remove whey (to level of curd – I just used a slotted spoon, no whey removed)
11) ladel curds into to one ½ brie molds (9:54 - 10:08) Filled one mould
12) settle 2 hours, then flip (flipped at 12:00 – put other mould on top, easy peasy)
13) settle 2 hours, flip (flipped at 2:00.)
14) flip every couple hours, then leave to drain overnight (flipped , 4:00, 6:00; 7:00 pm)
15) 7:00 am sprinkle the top of cheese with 1.5 tsp salt flip salt other side (1 tsp)
16) air dry for the day (until 6:00 pm ish)
16) put in the ripening box (on chopsticks and mat) and flip daily (removing any whey)
17) should see mould in 7 to 10 days, about day 12-14, wrap and leave in cheese fridge another week
18) after 1 more week (week 3 from make) move to cold fridge for 4-6 weeks
At salting was 1256g. Much softer feel than the previous batch, but better than the batch before that, which turned to liquid. Fingers crossed will hold shape.