Made my first brie - what went wrong? UPDATED

[jerseyknollfarm]

This is my first post to the forum although I've visited it many times.  I have been making cheese for several years but making large quantities of it since October.  I make almost 30lb a week some weeks.  We have a small herd of Jersey cows and I have made Havarti, Colby, manchego, cheddar, jack. asiago etc...with great success.  I got some mold cultures recently in order to branch out and tried my first Brie yesterday.

Everything seemed to be going OK except the "top" of the cheese had some gaps where the curd didn't fill in as it compressed.  The curd didn't seem to be draining very well at first.  I took it out of the hoop early this morning and the same problem on the bottom side.  I did flip it every 2 hours.  I ladled the curds into the mold (I used a 7 1/2" tomme mold with a bottom) so I could only see one side of the cheese while it was pressing.  I left the "top" side flipped down over night because I was hoping it would help it consolidate a bit more with it being a longer period of time.

It seemed firm enough to the touch but very fragile.  When I handled it to try and salt it, it was trying to break apart and crack in my hand.  Is that normal?

Method:

I used one gallon of whole milk - I did pick some pretty creamy jars.  I heated to 90* and added 1/8tsp G candidum, P candidum, and MM100.  After 1 hour I added 6 drops (1/8tsp) liquid veal rennet (dissolved in water).  Waited 2 hours and then ladled into the mold.  I then flipped it every 2 hours.

Thanks for any advice.  I am going to try again tomorrow and cut the curd into large pieces and stir gently for a few minutes before ladling into the mold. 

[Boofer]

Welcome to the forum, jerseyknollfarm (boy, that's a mouthfull!  ).

Are you following a recipe? I will admit I have never made a Brie. I have made other similar PC/Geo rinded cheeses in a smaller form factor (4"-5"). When I made those, I found it helpful to use plastic needlepoint mats on each end to give some stability and support to the new cheese, especially when turning and handling.

My local crafts store ("Michaels") has round mats that accommodate a 4 inch hoop and larger mats that fit the 7.5 inch hoop. You might consider using something like that.

You mentioned pressing, "so I could only see one side of the cheese while it was pressing". Are you pressing this Brie? If the curd is breaking apart, it may need a little more time in the mould to drain whey and firm up.

-Boofer-

[jerseyknollfarm]

I guess using the word pressing was a bad choice.  I was just letting the curd settle and drain - no weight.

I was using a recipe from http://www.gourmetsleuth.com/Recipes/Make-Brie-Cheese-943/How-To-Make-Brie-Cheese-1544.aspx

I omitted the b. linens because it was the only recipe I saw that called for it and I didn't have any.

[jerseyknollfarm]

Oh, and I do have some plastic cheese draining mats but thought the curd would just smoosh through the holes in it at first so I didn't use them for draining.  I also have bamboo mats.  I use the tomme with the bottom and then a plate the correct diameter when I flipped.  I wondered if that was not the best because it couldn't drain properly but the recipe says to use a plate???

I'm just wondering if what I was experiencing was typical of the texture of a brie prior to salting and the mold development.  I don't think it will form a good rind with the gaps in the surface so I am going to try again.

[linuxboy]

1) That doesn't seem like enough rennet, especially with high fat milk
2) Milk with that much fat should have a stir schedule after cutting to help curd drain.

Surface gaps are not the end of the world for brie. Bloomies form a skin and will fill in the crevices.

[smilingcalico]

I second LB on the end of the world not coming because of the gaps. I would say though that you would be better off with a proper cam mold with open ends. All the whey release causes those pockets as it won't drain well in a tome mold, the soft curd kind of plugs the holes, trapping some of the whey.

[hoeklijn]

Welcome to the forum, jersyknollfarm. I made Brie a couple of times, with 2 round Brie forms that are 23 cm diameter and about 9 cm high. No bottom.
While draining,  I use for every mould a food grade PVC tray with holes in it, a cheese mat upon that, covered with a cheese cloth. On top of the cheese cloth the mould with the draining curd. When I have to flip, I have an extra set of tray, mat and cloth which I put on top of the mould. Then I grab the two trays together and flip it all. And yes, that's tricky but you can practice with rice instead of curd.

[jerseyknollfarm]

I do have a brie mold that is open on both ends.  I was just afraid of using it with the open bottom and loosing curd but the cheesecloth would solve that - thanks Herman, I hadn't thought of that. 

I want to branch out with my cheesemaking but it's a little intimidating at the same time.

I did salt this one as carefully as I could and I have it in a plastic tote on the top shelf in one of my refrigerators.  I'm going to see what happens with it but am still going to try again tomorrow to see if I get some better results.

[hoeklijn]

Don't give up too soon and when it fails... Most of us do have failures sometimes. See my post about Brie on this board, I had to throw them away 

[Boofer]

Don't give up too soon and when it fails... Most of us do have failures sometimes. See my post about Brie on this board, I had to throw them away 

Oh no! Herman, what went wrong?  They were so beautiful. I was going to ask why you hadn't included a pic of them here as a reference example.

-Boofer-

[jerseyknollfarm]

I made a second wheel yesterday.  The curd formed much nicer.  Here's hoping for the best.  I'll try to get some pictures later.

[hoeklijn]

Oh no! Herman, what went wrong?
-Boofer-

Answered it earlier but somehow the post is gone: It developed a smell that was a mix of sulpher and ammonia, really smelled like hell 
Nevertheless I tried a small piece without rind and it tasted good. Didn't dare to serve it to visitors with this smell so I got rid of it...

[jerseyknollfarm]

My second attempt is not going well either.  Although the curd seemed to settle nicely and the wheel looks good, there is absolutely no mold development going on and we are on day 5 now.  Temp is 45* (the lowest I can really go with my fridge) and I have pretty high moisture in the container it's in.  I wipe the condensation out of the lid daily.