Ep. 9 - How to Make Brie

Imagine hosting a dinner party where you’re cheese plate has your own homemade brie cheese! While it may seem difficult, it’s not impossible! In Episode 9 Paul introduces white mould and the concept of measuring acidity to make a bloomy white mould cheeses like Brie and Camembert.
...
Ingredients & Equipment:
Hand Sanitiser
Saucepan
Thermometer
Type-A Cheese Culture (available at cheeselinks.com.au bit.ly/culture-type-a)
.5ml Vegetarian Rennet (available at cheeselinks.com.au bit.ly/vege-rennet)
While Mould Spores (available at cheeselinks.com.au bit.ly/white-mould-spores)
Measuring Cylinder
Large Bowl
Air Tight Container
pH Meter or Strips (available at cheeselinks.com.au bit.ly/ph-strips-roll)
Knife & Spoon
Slotted Spoon
2 x Cheese Hoops (available at cheeselinks.com.au bit.ly/cheese-hoop-2)
Flat Bottom Container for Brine
500g Salt
2L Full-Fat Milk (Non-Homogenised)
Quick Summary:
Heat milk to 40℃
Test the pH of the Milk is between 6.6 and 6.8
Add culture and white mould spores and stir
Let Liquid Sit for 1 Hour keeping temperature between 35-40℃
After 1 hour test the pH is around 6.5
Add the Diluted Water & Rennet Mixture
Stir liquid for 1-3 minutes
Ensure it can rest completely still until it reaches the coagulation point
Use your knife to identify when the liquid coagulates into a gel
Multiply by 3 the time it took to reach the coagulation point and begin to cut and stir after that time is reached
With the back end of a knife begin to cross cut the curds into 1cm pieces
Rest for 30 minutes and then stir for 3 minutes (Repeat Process 3 Times)
Monitor the pH level as it approaches 6.1
With a slotted spoon transfer the curds from the saucepan to the cheese hoops
Let the cheese drain into a bowl
Turn the cheese every 30 minutes for 2 hours until all excess whey stops dripping out
Let cheese sit covered at room temperature overnight
Create a saturated salt water solution brine
Place the cheese in brine for 20 minutes fully submerged
Transfer from brine to a sealed container and leave somewhere cool for the first few days
Afterwards place the container in the refrigerator to mature
Continue turning the cheeses in the container so they do not stick
Once the cheese is white and fluffy (roughly two weeks) wrap it cheese wrap or baking paper to retain its moisture.
Return to the fridge to allow the maturation process to continue

[@alicia_grace]

Can’t be the only one eating brie right now

[@PVAPlayy]

I'm eating it too as I watch it, don't worry.

[@angellbaby99]

V Remus same

[@mariusstaic4511]

that s the reason we are here.. it’s fucking delicious …AND if a zombie apocalipse is gonna come, we need to make sure we know how to make brie

[@nielsfest8299]

are you still eating brie?

[@alicia_grace]

@@nielsfest8299 unfortunately not.

[@eromaylandra7987]

You can’t just leave me like that. You should of cut the 2 week old cheese so I can see. I just watched a 8 min video. You can’t do that to me. Next time cut the cheese!

[@jenwavyy]

lmao cut the cheese

[@abrakadabra8902]

Yup

[@teekotrain6845]

Cheese blue balls. Dayum.

[@isadiasheikh]

Yes😂😂

[@BS-detector]

Never ask a man to cut the cheese.

[@boiledegghole7976]

finna be in my kitchen at 3 am and my parents are gonna see me makin some mf brie cheese

[@nephtaliealius7647]

Please invite me

[@victorgraysen854]

Instablaster

[@aellaainsley7]

2am over here lol I want to get into the kitchen too but people here is just too sensitive with sound so i can’t sneak

[@chelsearodriguez919]

Wooooooo🎉

[@TheBobelly628]

I made Brie without checking ph and just followed a recipe and it came out great! My recipe didn’t have so much stirring nor quickly turning either. I’ve made other cheeses ( hard and soft)but Brie has been the EASIEST , and one of the best tasting cheeses as well.

[@Hermione9-3_2]

Can you share the recipe please ❤

[@NimbinValley]

Brining does two things: firstly the salt adds flavour but it also helps form the rind of the cheese.

[@gterplaasboer]

Thanks for making these recipes simple for us beginner cheese makers. I love eating "stinky feet cheese" like brie and camembert, but other recipes/methods are extremely involved, complicated, and scary. And the meal recipes are cool as well. Gives me an idea of what to do with the cheese once it's made!

[@aylaa9789]

all that hubbub and they don't actually show the money shot of them cutting the cheese and tasting it!? whaaaaat?!

[@jenwavyy]

lmao cutting the cheese

[@Kaaxe]

Cheese making proving to be much more frustrating than brewing as instructions from different places seem to vary wildly

[@ntinakitsou8270]

Now I am appreciating even more the cheese I have been eating. Thank you for that. It looks like a wonderful process. Not easy, still wonderful.

[@rodrigohobal7076]

Awesome video!! Tks for sharing details about Brie cheesemaking, no doubt one of best cheeses in the world ❤

[@Shvertz]

Can’t wait to try this on my own. Great video!

[@user-ey1td4tv2b]

Fantastic!

[@elainekaegi814]

😊 I'm gonna give it a go... looks so good! 👌

[@jmilkslinger]

This is excellent! I wish there were more videos...

[@brandonwallace9188]

This video makes it seem so simple.

[@DragonsAndDragons777]

Now just to find out how to get white mould stuff

[@hamzasultanzuberi3552]

He's so careful with the PH levels, everything else reminds me of Phoebe Buffay running in the park

[@bchandra9]

I had thought the multiplier on brie/cam was 5-6. Was there a reason for the lower multiplier on this?

[@coeniebre]

Please introduce your assistant !

[@martincairns1555]

So I’m wondering how long it needs to go back into the fridge for? Right at the end of the video you say it should go back into the fridge but not how long for? Thanks for the video - really informative and clear. Apart from the last bit - hence my question. Also curious - is there any other name for the Farmhouse culture? Is it mesophilic? I’m gonna have to give this a go.

[@NimbinValley]

There's a few different brands. The two common ones are MM100 and Flora Danica. Yes it's mesophilic.

[@29Lucecita]

How can I use a wine refrigerator? (Cava) I mean, how can I fix the bottle racks bcs they have these "holes" for the bottles?

[@stargateObservatory]

Nice vid. How long do they last in the fridge?

[@NimbinValley]

Up to a couple of months.

[@fel6132]

Great video! Do you have any tips for keeping milk at 40 degrees throughout the first part of the process?

[@NimbinValley]

It's difficult with small volumes of milk. I'd suggest you work in a warm room, wrap the bowl or saucepan in a towel or fill the sink with warm water and sit the bowl in that. You can then top up the sink with hot water as needed.

[@tfbrooks1668]

Why is it necessary to brine the cheese?

[@barbaracollins4677]

Is it possible to use the white mold from another brie? I live in Belize and don't have access to many cheese making components.

[@NimbinValley]

Yes you can but you will need to be very careful about hygiene and use a fair amount - I'm not sure exactly but maybe try starting with a teaspoon?? You could always buy some white mould online and have it posted to you - it will be ok for a week or so out of the fridge.

[@odettetruter1554]

What is type A cheese culture Thermophilic or Messophilic

[@peterforsythe3643]

Links don't seem to be working...

[@nahomiflorez5005]

Is it okay if I use iodized salt? ... in my country I couldn't find those cultures, is it possible to make brie cheese using a bit of brie cheese instead of the cultures?

[@NimbinValley]

Hello Nahomi. Iodised salt is fine. There wont be enough active culture in the piece of cheese to make cheese from. Freeze dried packets of cultures can be bought on the internet though and they will be fine posted if sent by air.

[@nahomiflorez5005]

@@NimbinValley thanks!! I really wanna try to make homemade brie. ✌🏼

[@tonnyengert]

The milk doesnt get heated just like with camembert, it is raw milk cheese and why should you make it when it is 6 euro per kilo and very cheap cheese in France and Europe just like camembert what is around 7 euro per kilo

[@cristalvasquez3855]

Is brie just queso fresco?

[@desibeautyandfashion]

Where do I look for white mould? In my belly button?

[@updatename6637]

Chinese PH digital meter cost 15$.... not 600$ LOL

[@dasalottamayonaze]

Um....wait....What the hell is Rennet? It's an ingredient?

[@waterunderthebridge7950]

A year late but rennet is a mix of enzymes extracted from ruminant stomachs (most often calf). They serve to curdle the milk to solidify into the cheese base

[@Ngan.marianguyen]

Shoulda cut the cheese in half duh🤦🏻‍♀️

[@blakewoodridge4]

40 degrees Celsius or Fahrenheit?

[@jermanzo3]

Celsius

[@msimpson2779]

Nimbin is beautiful... apart from the snake's

[@alysgottafigureitout2482]

can you do this with raw goats milk?

[@NimbinValley]

Sure. The curds will be softer so you need to be more gentle with your stirring.

[@rabshakattack]

Hello - are there other forms of substitutes for the cheese mold or fam house culture. not only are they not available in my country, there is also no online shipping. :(

[@NimbinValley]

rabshakattack Not really. Although you could try making a 'clabber' starter culture which uses natural bacteria already present in the environment. The results can be variable unless you know what you are doing. Here is a link: cheeseforum.org/forum/index.php/topic,1927.0.html You may need to create an account before you can see the posts. You should be able to find a cheese culture reseller that is willing to post internationally. Freeze dried cultures can survive outside the fridge/freezer for a week or so. Good luck!

[@frenkenberg]

Once and for all, CUT THE PH part please! We don't need useless data.