🧀
No photo available
OtherAdvancedCow Milk
Brie
Classic French soft cheese with bloomy rind.
⏲
Total Time
5h
🍲
Yield
1.3 kg
🎯
Difficulty
Advanced
🥛
Milk Volume
10 L
Ingredients
Primary Ingredients
- 10 litersWhole Milk
Cultures
- 0.5 tspMesophilic Starter
- 0.125 tspPenicillium Candidum
- 0.0625 tspGeotrichum Candidum
Coagulants
- 0.25 tspLiquid Rennet
Seasoning
- 2 tbspSalt
Instructions
1
🦠Culture
CulturingHeat milk to 32°C, add cultures, maintain 90 minutes.
🌡️30–33celsius
⏱90 minutes
2
💧Add Rennet
CoagulationAdd rennet, let set 1.5-2 hours.
⏱105 minutes
3
⬇️Ladle
DrainingLadle into large Brie molds, drain 18-24 hours.
⏱1260 minutes
4
🧂Salt
SaltingSalt all sides.
⏱5 minutes
5
📅Age
AgingAge at 12°C, 90% humidity for 5-8 weeks.
⏱50400 minutes
Aging & Ripening
📅
This cheese requires aging/ripening
Mode: Simple
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