HI GUYS
I have had so many failures with the milk I have access to that I gave up trying to make anything.
I'm not sure what # brie this is I lost count when I quit taking pix' of my makes, that's how discouraged I have been.
MBH got on me about doing more Brie's she loves em almost as much as the Stilton esque type we were making.
After a lot of prodding I decided to give in and find out what the heck was going on with one of the easiest cheese I have made (I thought it was easy).
I broke down and bought 4 new brie molds and tossed the pvc pipe.
We went out looking for the freshest H/P whole milk we could find and shied away from brands that we used in previous failed makes, well that was the plan,
Well good luck with that, we decided on milk we found at Bi-Mart, Cascade whole H/P it had a ubd that was 16 days away, (make yuh wonder just how long they do keep it)
this make went so well I was doing my happy dance, beautiful clean break, ladled into the molds like it is supposed to, there was so much more curd I decided on four molds instead of the norm of three and hardly any curd loss.
When it came time to flip even this went exceptionally well, again minimal loss of curd, if any at all (and another happy dance)
After three days of flipping we can see the white mold coming on and tomorrow will start the salting fayes.
What a relief it is after 2 years of trying to finally get it right in the make stage.
I am pretty confident that the ageing process is going to go as it should.
Now for the waiting and then the eating
Oh, have I said YeeHaa yet? No, Well
YYYEEEEEEHHHAAAAAAAAAA!!!! All most forgot to take Pictures, No worries
Harold
