Brie 5

April 12 08

14L 2% Milk

1L 18% Milk

CaCl 3/4tsp

Rennet 3/4tsp

White Penicillin culture.

MA4002 Meso culture

Start temp is at 31c/88F

Decided to make another one since the temps were a bit off last time. Also this time I will be adding the rennet at the same time as the Culture that I made the night before (18%). The room temp was about 69.5F as I left the culture on the kitchen counter to mature.

9:45 Preheat the 2% in the kitchen sink

10:20 Added culture and mix well, then added rennet, final temp is 86.5F

11:25 84.0F curds look real good, cut into cubes, I like this new way of adding the rennet right away, so far so good :)

11:28 curds separating nicely, going to leave it another hour before draining.

11:30 Drain curds in cloth. Curds nice and firm :)

I also sprinkled some sea salt in the middle of the curds and on top.

1600 flipped curds and placed in form, left the spring undone so it may continue draining without pressure.

1710 flipped.

22:30 flipped.

April 13 0915 Put on mats and will place in fridge.

April 26

July 7

Disaster, saw a liquid running out of the fridge and noticed the cheese was melting away. I place the cause at our temps of over 32c inside temp around 82F and crappy fridge (insulation). So I made a dip and added a bunch of herbs. Time for another one.

:(