Homemade cheese with white noble mould
"Brie" cheese of kings, the king of cheese. Why not make it yourself and surprise friends and family. Even ordinary sandwiches made with this cheese, will be a Royal treat for your picnic!


  • Milk

    6 l

  • Salt

    1.5 Tbsp

  • Rennet

    0.2 g

  • Citric acid

    0.5 tsp

  • Soft cheese


I already told you how to prepare cheese at home. The recipe is here: http://www.povarenok .ru/recipes/show/748 28/ For bree, we need cheese, cooked in this recipe (except instead of sour cream - pineapple), and head cheese should be low - about 4-5 cm (as the work of mold it is with this size is best). Therefore, cheese can be made from 6 liters or 12 liters - 2 flat head. Dilute a lemon in half a Cup of water. Well as the enzyme bred in a half Cup of cool boiled water. The milk is heated to a temperature of 34-35 ° C. first, Add pineapple, stir well with a whisk for 1 minute. Then pour the dissolved enzyme and stir again for 1 minute.
After 40-60 minutes the milk will coagulate - form a clot to form a dense jelly.
Skewer cut it into squares of 5 cm vertically. Then try to cut horizontally into layers also skewer or slotted spoon; leave for 10-15 minutes, until they begin to separate serum.
Put the saucepan in hot water (or low heat) and begin to interfere with the cheese. The temperature should rise up to 40-42 ° C. Continuously stir the cheese for about 30 minutes.
The curds settle to the bottom of the pan. If you try, there are a few squeaks on the teeth - so cheese is ready.
Drain off the whey (you can use a colander). Salt cheese. Lay the curds to form.
Drain the whey a few hours. For brie cheese is not pressed.
To give the cheese a "dry off" for several days in the refrigerator on a clean cloth, turning periodically and changing the cloth as needed.
Then quite simply. Take a small piece of brie and cut off the outer layer with a mold. Grate our cheese this mold is good from all sides. Can a needle to pierce the cheese in several places to place the spores inside.
Cheese should be put in a container, cover and refrigerate.
After 4-5 days, mold will begin to grow.
After 10-14 days, she is already well grown. Turn over the cheese, this time put it in a container on parchment paper, close and leave for another 10-14 days to the other side of the head is also covered with mold.
Standard time for aging brie - 1 month. Not suggest the home cheese to keep longer. At least I can vouch for the newly hatched. We ate more than one head!
Home bree turns rich yellow color, especially from summer milk.
During ripening the cheese becomes softer, there is a characteristic mushroom flavor and a spicy flavor.
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