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:
Heat the milk until it reaches 29-30 degrees C.
and stir gently about 10 times in approx. 4 minutes.
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.
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!
After a few hours the cheese will be firm enough for you to take it in your hands.
Put 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!)
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.
It 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.
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.)