Imagine hosting a dinner party where you’re cheese plate has your own homemade brie cheese! While it may seem difficult, it’s not impossible! In Episode 9 Paul introduces white mould and the concept of measuring acidity to make a bloomy white mould cheeses like Brie and Camembert.
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Ingredients & Equipment:
Hand Sanitiser
Saucepan
Thermometer
Type-A Cheese Culture (available at cheeselinks.com.au [ Ссылка ])
.5ml Vegetarian Rennet (available at cheeselinks.com.au [ Ссылка ])
While Mould Spores (available at cheeselinks.com.au [ Ссылка ])
Measuring Cylinder
Large Bowl
Air Tight Container
pH Meter or Strips (available at cheeselinks.com.au [ Ссылка ])
Knife & Spoon
Slotted Spoon
2 x Cheese Hoops (available at cheeselinks.com.au [ Ссылка ])
Flat Bottom Container for Brine
500g Salt
2L Full-Fat Milk (Non-Homogenised)
Quick Summary:
Heat milk to 40℃
Test the pH of the Milk is between 6.6 and 6.8
Add culture and white mould spores and stir
Let Liquid Sit for 1 Hour keeping temperature between 35-40℃
After 1 hour test the pH is around 6.5
Add the Diluted Water & Rennet Mixture
Stir liquid for 1-3 minutes
Ensure it can rest completely still until it reaches the coagulation point
Use your knife to identify when the liquid coagulates into a gel
Multiply by 3 the time it took to reach the coagulation point and begin to cut and stir after that time is reached
With the back end of a knife begin to cross cut the curds into 1cm pieces
Rest for 30 minutes and then stir for 3 minutes (Repeat Process 3 Times)
Monitor the pH level as it approaches 6.1
With a slotted spoon transfer the curds from the saucepan to the cheese hoops
Let the cheese drain into a bowl
Turn the cheese every 30 minutes for 2 hours until all excess whey stops dripping out
Let cheese sit covered at room temperature overnight
Create a saturated salt water solution brine
Place the cheese in brine for 20 minutes fully submerged
Transfer from brine to a sealed container and leave somewhere cool for the first few days
Afterwards place the container in the refrigerator to mature
Continue turning the cheeses in the container so they do not stick
Once the cheese is white and fluffy (roughly two weeks) wrap it cheese wrap or baking paper to retain its moisture.
Return to the fridge to allow the maturation process to continue
