Brie cheese requires a certain level of finesse however nothing is impossible if you follow our recipe. Our company has over 20 years’ experience in supplying cheese making ingredients and equipment. The brie recipe will guide you through all the steps from start to finish. So, if you’re just starting out or on top of your game, this recipe can work for you.
If you’re ready to start please make sure you set aside enough time for the turning processes. Our suggestion is five times within 6-7hours. You’ll also need it to stand overnight. After spraying your cheese, it will need to be stored at the recommended temperatures too.
If all goes well your brie cheese will be ready within a four to five week period. To source equipment or ingredients for this recipe please don’t hesitate to contact us via our webpage or give us a call. One of our experts will happily assist you.
Good luck and we look forward to hearing from you. If you’re up for the challenge please click here see our detailed recipe and brie cheese making guide.
|H982||BRIE MOULD INCL MAT 230 X 76|
|H202A||10 x PH STICKS PH 3.8-5.5|
|H108||FLOATING DAIRY THERMOMETER|
|H10B||FLOATING THERMOMETER COVER|
|H063||50 ML LIQUID ANIMAL RENNET|
|H214A||CALCIUM CHLORIDE ( includes instructions)|
Milk: Whole milk with approx. 3.5-4% cream. Use milk not more than an hour After milking. If you need to store the milk, cool it down to 4°C as quickly as Possible. Do not use cooled milk that is more than 24hrs old. Alternatively Pasteurize the milk – 63°C for 30 min or 72°C for 20 sec
Temperature: Heat the milk over medium heat to 32°C, stirring gently.
Starter: 2% inoculation with mesophilic culture. Either Chr. Hansen’s DVS CHN22 or FLORA DANICA. DVS: One 50U packet contains 50 units which inoculates 250 liters milk. At 2%. Therefore 2 units are required for every 10 liters. One packet contains 16 teaspoons. Therefore 2 units = 2/3 teaspoon.
Pre-ripen: Allow the milk to develop acidity (pre-ripen) for 10-15 min at 32°C.
Additives: Penicillium Candidum (H060) ½ packet per 250 liters. Add directly to the milk. Calcium Chloride (H214) 15ml per 100 liters. Required if the milk as a low calcium content resulting in soft, sloppy curd. May also be required when using microbial rennet for good coagulation.
Rennet: Use either powdered microbial rennet (H068A) OR liquid microbial rennet (H066, H067, H068) OR liquid animal rennet (H063, H064, H065) Powdered microbial rennet (H068A) 2g/100L Liquid microbial rennet (H066, H067, H068) 4 drops/L or 25ml/100L Liquid animal rennet (H063, H064, H065) 4 drops/L or 25ml/100L Dilute the rennet in a little cool water before adding to the milk. Stir well!!! Let the milk stand at 32°C for 45-60 minutes or until the milk Has set like jelly. Test the curd to check whether it has set by inserting a Knife and pulling it to one side. The knife should make a clean cut.
Cutting: Cut the curd into 1.5 – 2 cm cubes. For small quantities use a sharp knife or Curd cutters (H015, H017). Knife: Cut down and across and at an angle. Curd cutter: Use a figure of eight movement.
Resting: Let the curds rest for 5min to firm up the curds.
Stirring: Using a skimmer, stir curd very gently for 5-10min to separate matted curd, or until Pieces of curd start to shrink slightly in size and edges become rounded.
Resting: Let the curd settle.
Moulding: Drain off approx. 30% of the whey. Ladle the curds into a Brie mould (H982). The Mould is placed on its draining mat which is placed on a wooden board on a draining tray. Let the curds drain for 2 hours.
Turning: Turn the cheese carefully approx. 5 times within 6-7 hours and leave to drain at Room temperature overnight until the pH of the cheese reaches 4.8. Sprinkle the top of the cheese with 1 teaspoon salt. Turn salted side down on mat in A clean container and salt the other side.
Spraying: Spray the cheese with the remaining Penicillium Candidum. Mix ½ packet P. Candidum with a little sterile, cool water for every 250 liter milk. Spray all sides of The cheese.
Ripening: Let the cheese ripen at 10-13°C and 90% humidity. Turn the cheese daily and Remove any whey that has collected, wiping the bottom of the container with A paper towel. Keep covered and make sure the cheese does not dry out. After About one week, a fine, fuzzy, white mould will begin to grow on the cheese. Continue to turn the cheese daily. When it is fully covered in white mould, after about 12 days, wrap in wax paper and return it to the ripening room. Within one week or so, the cheese will begin to soften. It will be ready to eat at 4-5 weeks After production. After 4 weeks, remove from ripening room and store in the refrigerator for up to 6 weeks, depending on how ripe you like it.
Cleaning: Clean all equipment well after and before use. Rinse in warm water, wash in warm water with orange gel and sterilise in iodine anti – bacterial. Air-dry. Before use rinse well in clean water and towel dry with paper towel. Take care not to cleaning residue on the equipment.