Author Topic: R2 Brie Two.  (Read 3476 times)

Flound

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R2 Brie Two.
« on: October 27, 2014, 11:51:47 AM »
Brie 2 10/25/14

3L Scotsburn Whole Milk
2L Scotsburn 10% Blend Cream
60ml morge (distilled water, brie skin)
60ml distilled water, 1.3ml calf rennet
60ml distilled water, 1.3ml CaCl

8:05 21.5C added 10gn Arom B
8:05 21.5C added 60ml distilled water, brie morge

8:17 22.1C warming to 32C

8:42 28.9C

8:52 32.0C ripening started 30mins

9:27 32.C adding rennet, started Floc timer

9:42 floc time 14:20sec, 6X multiplier,  cut curd in 70:50 seconds at 10:53am

9:52 32.0C

10:03 32.2C

10:24 32.0C

10:43 32.0C

10:53 31.9C cut curds 2.5cm, let heal 15 minutes

11:09 30.7C stirred gently until 11:12

11:17 31.8C stirring gently, curd very small, fractured significantly even with the lightest of stirs

11:26 32.4C stirred gently. Let settle.

11:50 32.2C curds shattered, no settling, put contents into cheesecloth bag and hung to drain excess whey. Eventually, by 12:40, got curds into a Tomme mold under 4 kg to expel whey.

16:40 separated curd into two petit Tomme mold, pressed under 4kg.

18:05 flipped curd, one broke, re-packed, pressed under 4kg.

19:05 flipped curd, pressed under maple board

20:10 flipped, pressing under maple board.

Next day

6:05 flipped, pressed under maple board





Flound

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Re: R2 Brie Two.
« Reply #1 on: October 27, 2014, 11:58:06 AM »
So shattered curd. S-h-a-t-t-e-r-e-d.

Curd soup. Curd so small it could pass through the cheesecloth if put under pressure. And it did. :)

So, I poured the slurry of curd into a cheesecloth bag and hung over my sink for an hour, which reduced the curdy morass to a size that could fit into an 8" Tomme mold.

Under 3kg, it slowly expelled whey without forcing the curd out of the cheesecloth bag.

Eventually, I transferred the curds to 2 petit Tommes to make 4.5" wheels.

I'm not sure if this is going to work in the end, but the curd cake looks halfway decent. Here's hoping.

Flound

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Re: R2 Brie Two.
« Reply #2 on: October 27, 2014, 07:47:03 PM »
Okay, here's the photo evidence.

Itty bitty curds and then the two salvaged (hope) cheeses.
« Last Edit: October 27, 2014, 08:24:15 PM by Flound »

JeffHamm

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Re: R2 Brie Two.
« Reply #3 on: October 27, 2014, 10:18:37 PM »
Good save, though Flound.  I think, provided the ripening goes well (and that's the tricky part of brie and cams), this should be ok.  I suspect the problem was the cream.  Cream is often ultra pasteurized, and that causes all sorts of curd problems, like shattering.  You could probably get away with using more of the whole milk, and just add 200 ml of heavy cream (38% type stuff).  Still, this may turn out just fine.  Keep a close eye on it, though, and once you get mould coverage (lightly), wrap in foil or something and move to your regular fridge to slow down the ripening process.  I'm worried it may turn into a bag of cheese liquid if it ripens too fast.  You'll soon know if you have a curd integrity problem (leaving out your own issues with integrity of course; never judge a cheese by its maker you know) as your cheeses will flatten out and get progressively shorter and wider (this happens to cheesemakers too actually).

Still, good to see you back at the cheese.


Flound

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Re: R2 Brie Two.
« Reply #4 on: October 27, 2014, 10:43:00 PM »
The first time knocking the Brie can, I used 4L 3.25% and 1L of 35%. The curd formed on that one, but it shattered, just not to the depths of this one.

Upon checking after the fact, the 35% had dastardly carrageenan and I attributed the curd issue to that. This time, the 10% was just milk and cream, so I figured I could keep the fat content high, no shatter and yumminess.

I was wrong. :)

Had a tremendously busy summer. Between two jobs, the first summer of working on the house and everything else, there was no time to make.

But the chill is here. No more yard work. Cheese time!

(Working on a Caerphilly as we type)


JeffHamm

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Re: R2 Brie Two.
« Reply #5 on: October 28, 2014, 02:33:26 AM »
You know, the problem could also be that you're just pushing the fat content way too high.  The curd structure is in the proteins, and the fat is trapped in the lattice work of the protein chains that form the curd (if I understand correctly).  You're adding a lot of cream, so your fat to protein ratio probably monstrously high.  Your whole milk is probably around 3 ish g protein / litre and the cream will be very little, say 0.2 g/litre.  The whole milk with just a touch of cream will produce a very yummy brie (i.e. target 4 to 4.5 % fat, that won't take much cream).

Check out this thread, and scroll down a bit, and there's an Excel work book I've put together.  One of the pages is for calculating your fat to protein ratios.  Somewhere on the board there's a document that lists the f:p targets for various cheeses.  Useful resources. 

http://cheeseforum.org/forum/index.php/topic,8828.0.html




Flound

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Re: R2 Brie Two.
« Reply #6 on: October 28, 2014, 04:23:32 AM »
I don't doubt that I am, but I'm chasing my white whale. :)

That first one I made was, and I'm not kidding, one of the best Bries I've ever had. It was magnifique. Omg, crazy good.

I also used the tool you mentioned. My first brie was .87p/f, this one .92p/f. I figured not as creamy.



JeffHamm

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Re: R2 Brie Two.
« Reply #7 on: October 28, 2014, 05:37:58 AM »
Hi Flound,

I think you're using the tool incorrectly.  We've got a 35% cream here, that would have 2.2% protein, and a 3.3% milk, with 3.1% protein, so assuming that Scotsburn milk is something similar, then your f:p ratio  would be 3.3:1! (or p:f of 0.3:1), so far more fat than protein. 

Basically, to get that tool to work, you set all the "units" to 100, as per 100 ml (I do this because all the measurements on the milk here are things like 3.3g/100ml protein, etc; but if it said 5g/150ml, then the unit would be set at 150).  The "amount" is how many of your units (i.e. if you put 100 for your units, then your 4 litres = 40; and your 1 litre of cream would be 10.  If you had 150 as your base unit for your 1 litre of cream, then your amount would be 6.67 - much easier to adjust everything to a 100 mls. (If you're first cream was 10% with 2.2g protein / 100 ml, then the f:p ratio would be around 2.18:1 (or p:f of 0.48:1) so there's more fat this time, hence the increase shatter.

Anyway, I suspect that the extra fat from the cream is causing the shatter.  But, you may have recovered, so all may be fine.  Still, it is the ripening that will really determine how it turns out and while a bit of excess cream can help I suspect you will find your homemade bries will outshine any of the store bought ones even if you don't overload the cream into them.  A lot of the butterfat will get lost anyway, if it can't be held by the protein structure, so you're probably not getting all of it into the cheese anyway. 

Now, that being said, the proof is in the eating so if this ends up working well for you, who am I to suggest a change? 

Flound

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Re: R2 Brie Two.
« Reply #8 on: October 31, 2014, 11:31:53 PM »
Here's what I used...

3.25% milk. 250ml unit had 8g of both fat and protein and 4L is 16 units of 250ml.
http://www.scotsburn.com/Product/WhiMilk/Homog.htm

35% cream. 15ml unit had 5g fat and .3 protein, 66.6 units in 1L. http://www.scotsburn.com/Product/Cream/Whipped.htm









Flound

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Re: R2 Brie Two.
« Reply #9 on: November 02, 2014, 03:03:30 AM »
Day 6.

There's already been appreciable PC bloom on both baby bries. I'm thinking by day 12, they'll be awesome.

JeffHamm

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Re: R2 Brie Two.
« Reply #10 on: November 02, 2014, 06:32:12 AM »
Looking good Flound!

Oh, and I figured out the problem with the f:p calculations.  It should say "percent fat" and "percent protein" on columns D and E, and if you had 6.6 g in 200 ml, you would put 3.3, not 6.6.  Ooops!  I'll update the file in the library with the corrected instructions.

Grab the updated one here:

http://cheeseforum.org/forum/index.php/topic,8828.0.html
« Last Edit: November 02, 2014, 06:39:59 AM by JeffHamm »

Flound

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Re: R2 Brie Two.
« Reply #11 on: November 06, 2014, 03:09:50 PM »
Coming along nicely so far. This is day 10. Another 2-4 days, then wrapped and put in the cold fridge.

JeffHamm

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Re: R2 Brie Two.
« Reply #12 on: November 06, 2014, 06:15:39 PM »
Yah, those will be good.  Nice mould development.

Flound

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Re: R2 Brie Two.
« Reply #13 on: November 26, 2014, 03:52:19 AM »
Both mini Bries given away today, almost untasted.

Tasted a tiny wedge of the first one. Creamy, smooth, soft but not runny, slight hint of woodiness, buttery, good mouthfeel, thin rind.

The second was given to Mrs Flound's family at her aunt's house today after her uncle's funeral. I didn't actually try it, as it was gone that quickly.  People were all over it, and frankly, it lifted spirits. The power of fromage, I guess.

Alas no pics.