Good afternoon,
I don't know what's going on with my brie, could someone help me?
(http://i66.tinypic.com/2zgc8kw.jpg)
I've never actually made a brie, but my understanding is that this happens when the acidity of the cheese is too low before you salt the cheese (the ammonia can't migrate through the paste). You can apparently fix it by allowing your cheese to sit longer before you salt it. Others may be able to give you better advice. :-)
Thank you mikekchar
The other thing you can do is add more cream to the milk to help stabilize the paste like the double or triple cream brie you see on the store shelf.
fresh milk cream? At what point in the process?
Add cream to the milk before your next make. Then make the same cheese the resulting brie will not soften as much (pase will be more stable for a longer time)
this is my batch of brie nuit with chilli pepper and it was delicious!
(http://i67.tinypic.com/2djzznl.jpg)
(http://i67.tinypic.com/20tl7kh.jpg)
Lovely! AC4U.
And another one :-) Ash covered bloomy rind with chili flakes -- not something I would ever have imagined, but now I'm thinking I'd better try it :-) I'll wait until the night time temps are below 30 C, though :-P