Ever thought about making your own Brie cheese at home? With just a few simple ingredients and some patience, you can create a creamy, rich wheel of Brie that will impress even the most discerning cheese lovers. In this guided recipe, you’ll learn the step-by-step process to become a “Curd Nerd” and craft your very own delicious Brie cheese right in your own kitchen.
**How To Make Brie Cheese At Home Guided Recipe – Curd Nerd**
**Ingredients:**
– 2 gallons of whole milk
– 1/4 teaspoon Mesophilic starter culture
– 1/8 teaspoon Penicillium candidum culture
– 1/4 teaspoon liquid calcium chloride (if using pasteurized milk)
– 1/16 teaspoon liquid vegetarian rennet
– 2-3 tablespoons cheese salt
**Instructions:**
1. **Prepare Your Workspace:**
Find a clean, well-ventilated area in your kitchen to work in. Ensure all equipment and utensils are thoroughly sanitized to prevent any unwanted bacteria from contaminating your cheese.
2. **Heat the Milk:**
Pour the 2 gallons of whole milk into a large stainless-steel pot. Heat the milk slowly over low heat, stirring occasionally to prevent scorching.
3. **Add Cultures and Calcium Chloride:**
Once the milk reaches 86°F (30°C), sprinkle the Mesophilic starter culture and Penicillium candidum culture on the surface. Let them rehydrate for a few minutes, then gently stir them into the milk using an up-and-down motion. If using pasteurized milk, add the liquid calcium chloride at this stage.
4. **Coagulation:**
Maintaining the temperature at 86°F (30°C), add the liquid vegetarian rennet to the milk. Stir gently for 30 seconds. Cover the pot and let the milk sit undisturbed for about one hour, or until you achieve a clean break.
5. **Cut the Curds:**
Once a clean break is achieved, cut the curds into 1/2-inch cubes. Make both vertical and horizontal cuts with a long knife. Let the curds rest for 5 minutes.
6. **Cook the Curds:**
Heat the curds gently to 102°F (39°C) over the course of 30 minutes, stirring slowly to prevent the curds from matting. Maintain this temperature for an additional 30 minutes, stirring occasionally.
7. **Drain the Curds:**
Using a slotted spoon, transfer the curds into a cheesecloth-lined colander. Let the curds drain for 30 minutes, gently stirring them every 10 minutes to facilitate whey drainage.
8. **Mold and Press the Cheese:**
Place the drained curds into a Brie mold, smoothing the surface with clean hands. Cover the cheese with a cloth and press it at a low pressure for 3 hours, flipping the cheese halfway through.
9. **Salting and Aging:**
Remove the cheese from the mold and rub cheese salt on the surface. Place the cheese on a mat in a cheese cave or cellar at 50-54°F (10-12°C) with 85-95% humidity. Let the cheese ripen for 4-6 weeks, turning it every few days to ensure even ripening.
10. **Enjoy Your Homemade Brie:**
Once your Brie has developed a white, bloomy rind and a creamy interior, it’s ready to be enjoyed. Serve it with crusty bread, fresh fruit, or drizzled with honey for a delicious cheese platter that will impress your family and friends.
Making Brie cheese at home is a rewarding and satisfying experience that allows you to explore the art of cheesemaking in your own kitchen. With this guided recipe, you can channel your inner “Curd Nerd” and create a delectable wheel of Brie that rivals those found in specialty cheese shops. So, roll up your sleeves, gather your ingredients, and embark on a cheese-making adventure that will elevate your culinary skills and impress your taste buds!
