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Cheese, cheese, what a pleasure to eat and often to smell.
As we have goat’s milk (more then we need for our soap) , I decided to try making cheese!! I started a few weeks ago, making regular goat and ricotta cheese. (In a future post I will tell you about how these kinds of cheese are made.

But then a friend of mine, Renée came to my farm to teach me how to make brie. Thank you again Renée for this fabulous afternoon and your patience !!I know it will be Yummy!!! So today, I will show you how I made the brie cheese!

These are the ingredients we used to make it:
8l of goat’s milk ( no older than 5 days)
cheese culture :
choozit MA4001/4002 1/4 tsp This is a blend of mesophilic cultures and a thermophilic culture that aids in the ripening process. It is commonly referred to as ‘Farmstead Culture’.
CHOOZIT GEO15 10 D 1/8 tsp ( Penicillium candidum ) : this will make the white mould surrounding the brie
Rennet : 1/2 tsp to dilute in 1/4 cup of water

Now the process:

Stage one:
Heat the milk until it reaches 29-30 degrees C.

heat_milk
Remove the milk from the heat
Sprinkle the cheese culture MA4001/4002 over the milk.

MA4001_5DCU
Let it rest 2-4 minutesrest
Sprinkle the cheese culture Geo15 into the milk mixture,GEO_15_10D

then stir gently, about 20 timesstir
Next, add the Rennetrennet

and stir gently about 10 times in approx. 4 minutes.

After this it needs to rest for 1 hour.rest

During this time the mixture will firm. It has rested long enough when you can cut it with a knife.
Now cut the curds in little squares. More liquid (called whey) will appear as you cut.
curds cut

 

Stage two:

Now that the curds are firm, you want to let the cheese dry. Your first step, the curds need to evacuate all the whey they contain.
Your cheese will cure in molds. To help the evacuation process you must begin by filling your molds with the curds.in Mold

As you do you will see the whey as it goes through the holes in the mold. If you want to keep the whey ( to make riccotta for example), you can put the moulds over a bowl to drain.
Alternatively, you can put your molds in a box, but if you do then be sure to drain the whey very often so that the bottom of your mold is not too wet, because the cheese needs to dry!08_mold
After a few hours the cheese will be firm enough for you to take it in your hands.
eveningPut some coarse salt on each side of the mold, then put it back in the box and partially cover it. (Do not completely cover the box!)10_mold_in_basket
Then let the cheese dry in the kitchen for 24 hours.
After that it is put in the fridge.
Every day, the cheese has to be turned over in the box.11_day1
day4It is important to monitor the condensation inside the box. With a towel wipe all the moisture off the sides and top of the box. And, of course remove all the whey accumulated in the bottom of the box. After a few days there won’t be any more whey coming out of the cheese.
After 5-6 days, you will see some white mould appearing on your cheese.white mould
When you do then it is time to wrap them and let them dry for 6 weeks in your basement Or any other room that has a temperature of 9-12 degrees C, or for 8 weeks in the fridge. (This time I decided to keep them in the fridge.)wrapping

ready to go in the fridge
I will give you an update in a few weeks when it is time to open them!

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