Giving Brie another go. The cheese was very wet, and quite a bit softer when I finally did salt it. It may have retained more moisture than any of my previous makes despite letting it drain for an extra 1/2 day. I thought I had stirred more this time, but perhaps not. I'll have to keep an eye on it, and hopefully it will ripen properly. Fingers crossed.
Brie (from 200 homemade cheese) Sunday, June 30, 2013: Barm 1009, 20C, 70% humidity
5 Litres Silver top (4.0% fat, 3.3g protein/100 ml; pasteurized creamline)
3 ice cubes meso (2 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; Whitestone Brie, 2013 “champion”)
1) add mould solution (wasn’t ready with this) and culture and warm to 31 C (7:28-7:32 ; 31.0 C)
3) Ripen 30 minutes (7:32 - 8:02; 29.5 C) – I added a ripening time (added mould during ripening)
4) add CaCl (7:51, during ripening) and then add rennet (8:02:00; 29.5 c)
5) floc time = 8:18:00 = 16 m 00 s 6x multiplier = 96 m 00 sec = cut time of 9:38:00
6) cut into 2.5 cm cubes
7) let heal (5 minutes in book; go for 15 9:41 - 10:02)
8) stir very gently 15 minutes (10:02 - 10:17) or until curd starts to shrink a bit
9) let settle
10) remove whey (to level of curd – I just used a slotted spoon to shift curds, no whey removed as the curds don’t sink far anyway)
11) ladle curds into to one ½ brie molds (10:25 ish - 10:40) Filled one mould
12) settle 2 hours (3 this time), then flip (flipped at 1:25 – put other mould on top, easy peasy)
13) settle 2 hours, flip (flipped at 3:25.)
14) flip every couple hours, then leave to drain overnight (flipped , 5:15, 7:00 pm)
- flipped again at 6:00 am. Still quite thick. Will continue to drain until evening. Feels quite soft at 5:30 when salting
15) 5:30 pm sprinkle the top of cheese with 1.5 tsp salt flip salt other side (1 tsp)
16) air dry for the day or 2? (until ?:?? pm); moved to cave after salting.
16) put in the ripening box (on chopsticks and mat) and flip daily (removing any whey) was very wet and soft on day 1 flip, dried with paper towel and resalted the previous down side that was wet as salt probably washed off.
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 1604g (but that includes box cover, mat, and chopsticks; which weighed 280, so 1324g of cheese).
First mould spotted on :
Good coverage. Wrapped in foil:
moved to regular fridge (wrapped in foil, in box; flip daily):
Tasting: ???day, ??? ??, 201?: cut day. ???g. .