BlueBrie-2

April 28 2009

16L Beatrice 2%

1L Beatrice 18%

MA4002 culture

White Penicillin culture. PC C2

CaCl 1tsp

Rennet 3/4tsp

P Rouqforti Culture for sprinkling between layers.

Start temp 88F. preheat milk. (Camembert 84F)

Doing it a bit different, I have a new mold that's bigger now so I will do what some Artisans do and that is scoop the curds into the mold once its set, no cutting, then sprinkling some Blue culture between layers.

1100 preheat milk, place cultures in a cup of diluted milk to dissolve culture and get it going.

1230 87.7F add cultures.

1310 85.3F add some heat, added rennet.

1445 86.4F still not set.

1630 87.8 start scooping.

1645 Note, scooping caused some problems in that since I didn't use a cloth and went directly into the mold, some of the curds seep out, so I cut the curds so they get denser.

Let the curds drain half way down and sprinkled Blue culture.

Added another layer of curds then more Blue Culture.

2200 So theirs 3 layers now with Blue culture in between them. Cap the top with the Follower and let drain.

April 29

Flip the container and allow the curds to continue draining.

May 01

Continue flipping, removed from mold yesterday morning. One can see were the curds got denser they integrated less, will see how it goes over time as the cake compresses the water out.

So next time I do this I wont "scoop" since probably because of the type of mold, it too so long to release the whey.

May 02

First signs of fur, blue and white :)

May 06 Covered now :)