I decided that I would give this recipe a go on Sunday. It calls for 250ml of cream for every 1ltr of milk.
Managed to get my usual non-homogenized milk, so hopefully this will work. One thing I did do that the recipe didn't call for, was I added some geo. Hoping that will help stop some of the rind slip that I have experienced before.
The curd was very soft, and unfortunately I lost some in a small accident, but finally managed to get it all into the mould.
In my experience the curd usually settles to atleast 1/3 of the original amount. This one didn't even settle to half the normal expected, so, with what was lost in the accident, I could get two brie's out of this recipe.
The end size was 8in x 3in. After sitting over night the recipe then said to put in a saturated brine for 50 mins. As this one was so thick, I brined for 1 1/2hrs. Unfortunately as it is still very very soft, I put a couple of cracks in it while trying to turn it in the brine.
Then I let it dry for around 4-5 hours, during which time, due to the weight and softness of the cheese the sides started to bulge, and of course the cracks opened up some. The under side though is beautiful and smooth.
Anyway, I have put it in a humid environment and have just checked, and it doesn't seem to have bulged any further this morning, so hopefully this cheese will make it, as I was a bit worried yesterday.
So to those in the know, is there anything I should look out for while trying to age this cheese. The thickness of it has me worried in regards to how well it will age.