OK Al I finally made 3 brie's from your recipe (http://alewis64.blogspot.com/2014/02/triple-cream-brie.html?view=sidebar).
I used cheep H/P milk (I sent the wife to get milk :() anyway that was an experience, it would have went much better if the curd hadn't fractured so bad when I ladled it into the forms, at least there were no flipping disasters and they actually look like a baby brie :)
Now lets not hear a bunch of, oh know you didn't use food grade molds!!
I'm not going to buy any until I see if these turn out good enough to enjoy. besides $12.00 apiece ain't gonnuh happen right now. :-\
Everything went pretty well, had one glitch, let the temp get a little high, I'm hoping not so high as to ruin them.
Time will tell and as they say the secrets in the sauce :-X
And now, a little eye candy for those who want to see 8)
Looks to me like you got this one whipped buddy!! Just need some better milk next time. AC4U ;D BTW That's the same milk my wife got me and it did the same to me. You have to buy the cheap one with the "Value" label from Albertson's. Not sure what molds you are looking at but these (https://cheeseandyogurtmaking.com/cheese-making-supplies/cheese-making-molds/cylinder-cheese-making-molds/cheese-making-mold-13-open-cylinder.html) are the ones I bought from Luke. Perfect size and price!!
Thanks for the cheese buddy and the link, I will be ordering some if this turns out :)
noticed some white fur this morning ^-^
I decided to place it on some freezer paper, don't want it to stick to the draining mats.
ordered some regular cheese wrap that should be here tomorrow or the next day (fingers crossed)
heres a couple more pix, tried to show the bloom in the last one, it's uh comin on 8)
Looking great!! Keep petting and flipping!! ;D
Dude !! They're awesome.. have a cheese.. :)
Here's what mine look like when they are ready to eat. Had some of this one for lunch. :P
thanks Mal ;D
that looks very tasty Al (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
The babies diapers came today, I'm not sure if it's time to wrap or not but their white blankies are looking very good :)
they get to looking better each day, Awww, aint they cute (yum yum, >:D they didn't hear that did they?)
Looking great! I usually wrap them after five days of flipping and petting. Then I return them to the cave.
As it is written shall it be done!
OH in the morning :P
thanks Al ;)
Well I had to do it, I have one cheese that is smaller / (thinner) than the other and it seems softer, I decided to take a look at the outside of it and we unwrapped it and had a look :o
now we decided to let it warm up to room temp and have a go at it this afternoon 8)
here are some pix of the unwrapped cheese, I will have a few more when we try it.
Looks good! I sometimes warm mine up in the oven a bit before eating them. :P
Nice! :-)
Should have waited at least another week ::)
It is still fantastic ;D MBH could not leave it alone (well neither could I :P)
I told her to leave some for later, if you can read lips her answer is in the last pic LOL
I told her it would be much better with some sociables, walnut's and maybe some grapes
she just went to the store ^-^
Very pretty! You have a cheese.
I told you you would like it. Great job buddy!! AC4U on your first Baby Bries!! ;D
Very nice. A cheese from me also.
Shane
thanks for the cheese Shane and Stinky
and thank you Al for the cheese, recipe and the Neige PC AC4U for all the help and support (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
What a good wife you have..... a cheese for ya ! I really wish I had enough $$ to trip around and sample all the wonderful cheeses made by people on this forum - now that would be world trip worth writing about.
-- Mal
We would send you some Mal but the Dept of Agriculture would hunt us all down. ;)
Yeah... Apparently we are trying to import a Class A prohibited Substance. Its mold people..! I'm still not over the stupid reply that Al got back regarding not being able to import Mycodore...
-- Mal
Looking good, H-K-J. Have another cheese.
Regarding Albertson's milk, What we get here in Billings is all from either Dairygold in Bozeman, or Meadowgold here in Billings. Both creameries pasteurize at above 172°F, causing very poor curd formation. It sounds like at least some of the milk sources for Albertsons in your neck of the woods are pasteurizing at a lower temperature. I've given up on finding a cheap commercial source here.
Larry
Gotta love Australian customs Mal. Everything has to be black and white unfortunately. They don't allow any grey in between. I one accidentally purchased some veggie seeds online, not realising that they were coming from overseas. They came in a letter and made it through. I still have the packet sitting on my kitchen window sill wondering what to do with them. Having said that, getting stuff out of the US can be equally frustrating. Ordering electronic components from the US and having to fill out a form saying they you aren't a terrorist and that the components won't be used in weapons of mass destruction (or something like that). Somehow even if they were being used for that I doubt that the form will be filled out to indicate it. ???
Shane
Quote from: LoftyNotions on April 02, 2015, 04:57:37 PM
Regarding Albertson's milk, What we get here in Billings is all from either Dairygold in Bozeman, or Meadowgold here in Billings. Both creameries pasteurize at above 172°F, causing very poor curd formation. It sounds like at least some of the milk sources for Albertsons in your neck of the woods are pasteurizing at a lower temperature. I've given up on finding a cheap commercial source here.
Larry
Not sure who bottles the "Shoppers Value" stuff that Albertson's sells Larry but that's the one I use. Only one I can get in PH that makes great curd.
Quote from: Al Lewis on April 02, 2015, 10:40:01 PM
Not sure who bottles the "Shoppers Value" stuff that Albertson's sells Larry but that's the one I use. Only one I can get in PH that makes great curd.
If you get me the plant code I might be able to tell you who produces it. If it's a WA plant it'll probably start with 53 and have 2 more numbers. If it's Idaho, it'll start with 16.
Larry
I'll check on that. ???
The only other store bought milk I like to use is meadowgold
You still have to be careful with the curd, at least I get curd, I'm not even sure if they have the value brand here I will have to check it out.
the final update, NUM- NUM-NUM-NUM-NUM-NUM-NUM (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif) ^-^ :) :D ;D