Brie 4

April 03 2008

14L 2% Milk

1L 18% Milk

CaCl 3/4tsp

Rennet 3/4tsp

White Penicillin culture.

MA4002 Meso culture

Start temp is at 31c/88F

Used the 1L milk to make the starter, added the MA4002 and Brie culture the night before.

11:05 87.7F, added culture prepared the night before.

12:05 85.7F

13:05 97F crap, added a little heat so it wouldnt cool down so much and it heated up.

13:35 96.1F added rennt, hoping things will turn out ok.

14:30 95.0F cut curds into 1" cubes, about.

15:30 drain some of the whey and gently plces in collander to drain.

17:10 the curds have shrunk allot so I now placed it in the ever popular pan shape ;) and will let it continue draining and before bed I will flip it.

April 04 placed in the fridge now.

April 13

April 26

July 04

Cut the cheese. Not the best, slight bitterness and too moist on the surface. I thought I would have problems with this one, I thingk this is the one were the milk was a bit old.