fromage brie fait maison جبن بري محلي الصنع

brie cheese

🥗Healthier: goat cheese

💰Cheaper: cream cheese

Goat cheese offers a tangy flavor while cream cheese is more accessible.

Heat the milk to 74°C and then cool it to 34°C.

Add the fresh cream to the milk.

Add the Brie ferment, mix, and let it rest for 30 minutes.

Add 3.5 ml of rennet diluted in a small glass of water, mix for a maximum of 30 seconds, stabilize, and let it rest covered for 45 minutes.

Test the curd; it should be firm with a clean break. Cut it into cubes and let it rest for 20 minutes.

Fill the mold with the curds using a ladle, then fill it again with the remaining cheese.

Drain the cheese and let it drain for 12 hours, turning the cheeses every 4 hours if possible.

After 24 hours, turn and salt one side of the cheeses, let it rest for another 12 hours, then salt the second side.

Place the cheeses in elevated-bottom boxes and store them in the fridge at a temperature between 8 and 16°C. Turn the cheeses daily and place a small glass of water in the box if the cheeses are dry. A white mold will start to appear on the surface after 7 to 10 days. Wrap the cheese after 14 days and return it to the fridge for another one to two weeks.

After 3 weeks, the cheese is ready for tasting. It should be completely covered in a white layer. If you prefer it softer, leave it in the fridge for another two weeks.

Cooking Techniques

Spice Level:

Dietary

Allergens