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.