Jak zrobić kremowy ser Brie w domu.

brie cheese

🥗Healthier: goat cheese

💰Cheaper: cream cheese

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

Add 500ml of sweet heavy cream to 4.5l of milk.

Add meso culture according to dosage and mix well.

Heat the mixture up to 31°C.

At 31°C, turn off the heat and set aside.

Add penicillum candidum according to dosage and geotrichum candidum according to dosage, then mix well.

Leave for 2 hours.

After 2 hours, add 1ml of calf rennet and mix well.

Leave for about 40 minutes.

Cut the curd into about 1cm cubes.

Leave for 15 minutes, then gently stir for about 10 minutes.

Put the curd along with whey into forms.

If everything does not fit, wait and add the remaining curds to the forms.

Leave for 2 hours.

After 2 hours, turn the cheeses and leave for another 2 hours.

After 2 hours, turn the cheeses again and leave them overnight.

Dry salt the cheeses by adding 3% salt according to the cheese weight.

I got 0.8 kg of cheese from 5l of milk due to the cream.

Use 24g of salt and rub it on all sides of the cheese.

Leave for 8-10 hours at room temperature to absorb the salt.

Then dry the cheeses with a paper towel.

Put the cheeses in a container with a cheese mat.

Transfer to a ripening room with a temperature of about 12°C for a minimum of 4 weeks.

Ensure 90%+ humidity will be provided by the container.

Rotate the cheeses once every 2-3 days after 10 days.

Wipe the container clean each time you turn the cheese.

After 3 weeks, if the cheeses are completely covered with mold, wrap them in special paper or baking paper (important that it is siliconed so that the cheese does not dry out).

Move to a ripening room or, if you want to ripen the cheese longer, to a regular fridge after 5 weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens