My first Brie. Why not? Got learn somehow.
Brie 1 14/03/16
4L Farmers 3.25% Whole milk
1L Farmers 35% whipping cream
2 cubes Arom B, 1 cube buttermilk
1.25ml CaCl in 60ml distilled water
1.25ml calf rennet in 60ml distilled water
Morge from existing brie rind
6:45 put milk in double boiler temp 15.3C
6:55 added 2 cubes Arom B, 1 cube buttermilk, temp 18.4C, started to warm to 32.0C
7:12 added CaCl solution
7:15 temp 20.1C
7:24 temp 22.7C
7:35 temp 26.1C
7:41 temp 27.2C
7:47 temp 29.9C
8:04 temp 32.1C ripening 30 min, started at 7:55
8:26 temp 31.7C
8:28 added rennet solution, stirred, started floc timer temp 31.7C
8:36 temp 31.4C
8:41 12:30 floc ( 12:28.74 lol ) 6x floc, 1:02:30 to cut 9:43-9:44 temp 31.6C
9:02 temp 31.5C
9:23 temp 31.7C
9:46 temp 31.5C started cutting curd 2.5cm
9:50 temp 31.6C finished cutting curd, letting curd heal 15 min.
10:06 temp 31.5C started gentle stir
10:21 temp 31.8C Curds, even with gentle stir breaking into smaller pieces. Light golden bits formed in curd, not uniform color. Covered and letting curds settle.
10:40 Curds not very big, despite being cut into 2.5cm cubes. Very wet curds. Draining in cheesecloth before transferring to molds.
11:05 transferred to cheese clothed lined molds, follower placed on top, no weight.
12:35 flipped. Back into molds.
Not exactly sure why the curd was so fragile, but it didn't disintegrate, roughly about pea sized, so I think it may drain. Each was formed well, with seemingly a good knit on the flip, albeit soft and wet still.