Brie 6

Dec 03 2008

14L 2% Milk

1L 18% Milk

CaCl 3/4tsp

Rennet 3/4tsp

White Penicillin culture. PC C2

LYO 50

MA4002 Meso culture

Start temp is at 31c/88F

10:15 preheat milk in hot water. Add pinch starter in 1L warmed 18%

10:30 88.6F added culture to batch. 6.82PH

10:55 87.5F

11:00 6.30PH

11:10 89.4F (added some heat, whoops) Added rennet.

11:30 88.2F 6.21PH

12:00 87.9F 6.16PH Cut the curds.

12:30 87.1F 6.12PH

13:15 Drain Curds

15:00 Added dry Thai chili peppers on top (going to put the 2 halves together) and rock salt.

Dec 04

09:15 PH 4.73 Placed in brine.

13:45 Remove from brine and place in form and placed 20lb on top to flatten out.

14:20 10Lb

22:00 flip.

Dec 05

Dec 08

Blooming is now strong, I did notice a velvet texture 2 days ago and last night on the flip I noticed the cheese smell happening :)

Dec 10

Almost solid in Bloom .

Dec 12 All covered now.

Jan 03 A month old and starting to shrink so I wraped it. Another 2 months to wait.

Feb 22

Left it too long and it was starting to run away. That's the thing with Brie I find u can keep it only for so long. Very nice taste though medium strength and the odd sharp taste from the peppers, no after taste.