How to Make "The Winning Brie Cheese Recipe" at Home

[@edwinjanser9092]

This is by far the best tutorial about Brie making at home I have seen

[@ginbing123]

i love your videos! extra point for being Canadian! Cheese making seems to be so intimidating before!

[@maryannefarah]

Thank you! Cheesemaking is a very satisfying hobby for me. Just jump right in! I bet you’ll enjoy it too.

[@the_kitchn]

Superb , best & nice recipe , liked it

[@GiveCheeseaChance]

Thank you!! :-)

[@PeterBallW]

We’ll, you just expanded my world! Thanks so much - I’m definitely going to try this. I’m subscribing! I have access to 4.5% non-homogenized milk. Do I need to change any of the culture amounts?

[@GiveCheeseaChance]

Hello Peter, thanks for your comment! I am glad you will be trying the recipe. With 4.5% fat milk you will not have to change anything in the recipe. You may get a slightly higher yield of cheese. Let me know how it goes and if you have any questions.

[@PeterBallW]

Thanks for replying. And thanks for the link to a Canadian site for supplies. I’m in Waterloo. I’ll have to do the Oxford County cheese tour you recommend.

[@GiveCheeseaChance]

@@PeterBallW Cool! I am in Oakville, not too far from you. The Oxford County Cheese Trail is really fun. I went there during the pandemic and many things were open but only in a limited capacity so there should be a lot more to do now.

[@Kristenoyinbo]

This video is incredible I had no idea how to make this cheese. I want to try making 2 for Christmas this year but I'll start a good month or so before. I'm a new subscriber please make more videos ❤

[@GiveCheeseaChance]

Thank you and good luck with your cheesemaking!

[@pixi8690]

Brie cheese is my guilty pleasure. I don’t think that makings an entire wheel would be a good idea for me but I am gonna do it anyway 😂. This was a wonderful tutorial thank you 😊.

[@GiveCheeseaChance]

I am glad you liked it! You may be interested in making smaller camembert-style cheeses if you find making a larger wheel of brie daunting. Here's how to make them (they are so delicious!): kzbin.info/www/bejne/m6PEdqWeg7qXiqM

[@jacksprat429]

What an excellent tutorial. When you stored it to start maturing, it made so much sense for the cheese to be placed on a grid, to allow the Brie to breathe on both sides. In previous tutorials that I have watched, the Brie was just placed on the mat, which did not allow air circulation underneath, which didn’t make any sense to me, and then the cheese got stuck, and also didn’t make the mould as easily. So thank you for explaining this so well.

[@selispeks]

I can't wait to try this!

[@asmamahdi4340]

صباح الخير انت لطيفه جدا شكرا جزيلا The weather hear is so hot I’ve adjusted a small fridge for cheese i an worried that if i put brie with other cheeses the mold will extend every where do you have any suggestions thank you

[@GiveCheeseaChance]

Yes, the mold will travel through the air currents in the fridge. A ripening box should keep that to a minimum if you keep it mostly closed, however you'll have to watch that there is not too much humidity building up within the box. Wipe away any excess moisture within the box if you have to keep the box closed to prevent any contamination. I hope this helps.

[@drewevans6908]

Great videos. This will be my first brie attempt. I have all the ingredients except the yeast. Can I use standard freeze dried bakers yeast?

[@GiveCheeseaChance]

No, please don't use baker's yeast. Just omit that ingredient if you don't have it. It is optional anyway. You will still make a good brie without it.

[@drewevans6908]

@@GiveCheeseaChance thank you, I was sure it was a bad idea lol.

[@danielgradshtein5853]

Great🎉

[@lorifrank430]

I notice brie from sams iften has an ammonia scent to it. If that happens in my homemade brie how do i fix it next time? Will this work without yeast?

[@GiveCheeseaChance]

The yeast is OPTIONAL. Leave it out if you do not have it. It is not the same a bread yeast. Ammonia can mean that the cheese is past its prime. Since you will be monitoring your home-made cheese at home, it is unlikely it will happen to you. It doesn't mean the cheese is inedible though.

[@madelainewesterfieldmcguff2838]

Would you ever attempt this with raw milk. I have an abundance and do mozzarella often.

[@maryannefarah4367]

Absolutely, I would, if the raw milk was very fresh and clean. Just reduce the bacterial culture but a 1/3 and omit the calcium chloride.

[@deadlee0b1]

Knew she's Canadian as soon as I saw milk in bags!

[@GiveCheeseaChance]

It is a quick give-away, isn't it?! 🙂

[@thelosalamosvoice8215]

What is the diameter of your mould?

[@GiveCheeseaChance]

I think it is about 10 inches.

[@abundantlife888]

You are so cute! Love your videos and expertise

[@GiveCheeseaChance]

Thank you! I'll take the "cute" compliment any day! 🙂

[@bobdhitman]

3Lbs on the scale seems impossible. I might have gotten 1lb and I think this negatively affected the its formation in the mold. Cheese making is more difficult than I thought it was going to be.

[@GiveCheeseaChance]

Are you saying that you made this recipe and only got 1 lb of cheese? It is not "impossible" that I yielded a 3 pound cheese--3 pounds is typical when I make this cheese. I wonder if you are using skimmed or lower fat milk? What milk are you using and is it appropriate for cheesemaking?

[@bobdhitman]

@@GiveCheeseaChance - to clarify, I’m not saying it’s impossible- that was simply my perspective. I’m using 3% homogenized Northumberland (Atlantic Canada) milk

[@GiveCheeseaChance]

@@bobdhitman How many times have you tried this recipe? Did you always only get 1 loud of cheese?

[@bobdhitman]

@@GiveCheeseaChance - this is my third attempt. First time I overheated the milk/culture so I just dumped and restarted. Second time I didn’t get solid curds (capsule rennet needed to be heated to 104F) and… third time I got curds but WAY less than what you got in the video. My loaf is super thin and didn’t congeal together during the first drain so I tried to press it together. I just finished the 12hr/ overnight drain. I’m sure it’s still edible, I’d rather not throw away another 10$ of milk. I’ll weigh it later but I’m guessing 1/3 to 1/4 of your loafs. There’s a lot of variables.

[@GiveCheeseaChance]

@@bobdhitman I have overheated too. It definitely is a bummer.. Are you using rennet in pill form? Can you assure me that you are not using ultra-pasteurized milk or milk that is high-heat pasteurized? I have had to call dairies before and ask them which milks they sell are suitable for cheesemaking.

[@rockgin]

You must not have mice....there's no way that would work in my old house/basement. I'll build a wire mesh..."cheese aging box'.. 🙂

[@maryannefarah]

Nope, no mice for the last few years, thankfully!

[@brunocords8766]

I want to congratulate yourself on putting this wonderful video together I have been making Camembert and Brie at home for quite some time but I am looking forward to using this method that has been shown in your video. In Australia I have tried making bree or camembert with homogenised milk but it has never worked out as good as the one you have done here so congratulations keep up the great work bruno

[@GiveCheeseaChance]

Hello Bruno. What a lovely compliment to give. Thank you for taking the time to write it. One thing to watch for, since you are in Australia...not all homogenized milks around the globe are the same (I have learned). For example, in the USA, their homogenized milk behaves differently during the cheesemaking process than that sold in Canada. If you can find unhomogenized milk, the recipe works even better.

[@brunocords8766]

@@GiveCheeseaChance Thank you for your reply I would like to encourage you to please keep making these videos the way you explain it and bring it all together makes it so worthwhile. I’m pretty lucky I can get plenty of unhomogenised milk at a really good price so I will be doing your brie recipe for Christmas hoping I haven’t left it too late and then I will give your Colby recipe a crack thank you once again. 😊😊

[@brunocords8766]

@@GiveCheeseaChance Hi Mary Ann I finally got round to making your award winning Brie. I followed your recipe to a T the only problem being is that when I Took it out of the mold it seems to be much larger the whey didn’t drain the way I would’ve liked it is much higher Weighing 1.6 kg Do you think this poses a problem do you have any tips. I made it yesterday and tomorrow it’s going in my cheese cave any help would be great or advice thank you bruno 😊😊

[@GiveCheeseaChance]

@@brunocords8766 Sorry for the delay in responding. What was the diameter of the mold you used? Was it not wide enough? Is that why the cheese is very thick perhaps? I think you should proceed with the recipe. It will continue to lose moisture while in the ripening box. Make sure there is enough air flow around the cheese to dry it up a little. Remove any liquid daily from the bottom of the ripening box especially the first few days because it will continue to drip. I think your cheese will be fine! This cheese tends to have a firmer paste but the flavour is amazing!

[@brunocords8766]

@@GiveCheeseaChance Thanks Mary Ann for your reply the hoop that I used was a 195 mm which is rather large I think ?. I think I’m putting it down to using a different kind of milk I was able to get my hands on some jersey milk which has got a higher fat content I think 4.4 to be exact maybe this is why it has remained a little bit too large. Well I will proceed as your tutorial shows got my fingers crossed and hopefully by Christmas she’ll be ready thank you once again.🤞😊

[@thedavises9420]

Question: Looking to buy a mold. Does it matter how many drainage holes are in the bottom? Will more make the cheese drier? Harder? Will it drain too quickly? Also, kudos on the clarity of the video.

[@GiveCheeseaChance]

You certainly don't want too few holes because you want the curds to drain. You also don't want the holes to be too big so that smaller curds fall through, and over a few hours, curds extrudes out.

[@johngrunewald6616]

Love the video. Am duing the second, 3-hour, draining after flipping. and wondering why not use a light pressing to cut down the elapsed time? Seems a perfect candidate for the cheese press, even just it's own weight, but I'm a rank beginner and know nothing. I made a Caerphilly a few days ago that had three ten-minute, pressings at 5kg each and it firmed up beautifully. I'm sure there's a reason for the lack of pressure, but I don't know what it might be.

[@GiveCheeseaChance]

Adding weight could push out too much whey and you could get a dense paste as a result, which you don't want. Try it without weight, like shown in the video and then look at the resulting cheese. On your next batch, if you really wanted to put a weight on top (perhaps just to smooth its shape), I would just use half a kilogram (1 lb) at most, if at all. But I think you will find it is not necessary.

[@29Lucecita]

Thanks for your detailed explanation. Can U please let me know where do U buy the yeast? I live in Mexico & I look for it in Amazon but I couldnt find it

[@GiveCheeseaChance]

Hello! Here is a link to where I bought mine in Canada. I am not sure if yo can find the same thing where you live, but this will at least be a starting point for you. glengarrycheesemaking.on.ca/products/danisco-choozit-cum Glengarry Cheese Supply can ship internationally, and you can always call them if you have questions about the products they sell. Good luck!

[@dianamayfield5615]

I love, love, love Brie. What changes to the recipe must be made if you are using raw cow's milk? I see you are discarding your whey. Can it be used? Does it have remaining nutrition or just throw it away?

[@GiveCheeseaChance]

The whey doesn't have to be discarded at all. Yes, it has nutrition such as proteins and nutrients, so you can use it is your smoothies, soups, feed it to your pets or even pour it on your garden vegetables. If you are using raw milk, then omit adding any calcium to the milk and you can use 1/2 to 1/3 less bacterial culture.

[@anaz7603]

Mary Anne, I just came across your channel! Love it! I am wanting to attempt at making cheese (Brie and Camembert to be specific), I know this video is old, but I have a question, so, I hope you (or any other experts in the comment section) do come across it: for this Brie recipe (or perhaps if the advice is different for other cheeses) if I decide to use RAW/unpastuerised milk, would the bacterial spores you instruct to add to the milk at the beginning be reduced too? Or do I use the same amount? And in the: 'how to make Camembert video', you mentioned to use wet tissues in the maturation box, do I ensure, when the tissues are dry, are continually wet during the ripening stage? Or is the wet tissue dependant on how humid the box/environment is? What humidity levels are we seeking? Thankyou

[@jamiebeaglehole5139]

Totally popping Tesco to get some brie now. I can't wait that long!!

[@GiveCheeseaChance]

Watching food videos does that, doesn't it? LOL 🙂

[@mohamednasem5884]

اتمنى لو فى استطاعتك عمل الحبنة الفيتا اليونانى او الاسطامبولى الجديده والقديمه

[@GiveCheeseaChance]

I have a video on how to make a feta-style cheese. Here is the link: kzbin.info/www/bejne/sJ-Xi5qnibyifqMsi=8RtAFcmUglUnW9Dx

[@tirzavankordelaar-sharpe2270]

I am in the middle of the process of making this brie, guided step by step with your tutorial! Realy great to follow your video! However, now on day 10 my Brie hasnt got a full coverage ol mold yet...In your tutorail you mentioned that around the 14 day mark, it should be completely covered...should I just extend the time before wrapping? Or can I wrap before it's fully covered?

[@GiveCheeseaChance]

Hello! If you have started to see the white mould growth, then it is just a matter of days for the whole thing to be covered. I would wait until the happens before it is wrapped. (In fact, it is not mandatory to wrap the cheeses, but it certainly makes it less prone to drying out.).So wait a few more days. Once it starts, it gets covered pretty quickly.

[@tirzavankordelaar-sharpe2270]

@@GiveCheeseaChance Thanks so much for your answer Mary Anne! I will do just that...wait a little longer! And thank you so much for doing these great tutorials! I am a "new" cheese maker from The Netherlands/Holland (started last year)...using Gouda recipe as my basis for different flavoured cheeses. Getting into a new process, and trying to make other cheeses is turning out to be a little "addictive"😅I will let you know how MY first BRIE Ever turns out!

[@agooglyminotaur169]

Super clear explanation! Fascinating to watch, will have to try this.

[@zipzippery]

quick question about ripening - 55F or so - but is a dark room preferable to one that is light by day?

[@GiveCheeseaChance]

Yes, a dark room is best for sure. Try to recreate an actual cave (but without the bats and such). 🙂 Cool, damp, and dark (with a little air flow too).

[@vinnyb3211]

hello i was wondering which exact rennet tablets you used i found the rest of the ingredients via the website but still am wondering about the rennet tablets you used

[@GiveCheeseaChance]

So sorry for the delay in responding. I didn't see this message. The brand I use is called Walcoren which I was able to order on-line from a cheese shop.

[@dinobernardi170]

Hello just found your channel and love all the different cheeses. One question. With all your recipes can goats milk be used. We have pure Nigerian goats which have a much richer milk than most. Thank you and good job with your videos.

[@GiveCheeseaChance]

Different milks behave differently. You can make cheeses with different milks but you will have to alter the recipe. For example, different milks will give you different yields of curd because of different amounts of fats and proteins in cow vs. sheep vs goat vs buffalo milk, etc. If you all salted them with the same amount of salt, they would all have differing salt levels (i.s. salt/volume). That is just one example to illustrate how you'd have to modify the recipe if you are substituting a different type of milk. Even the coagulation time would be different. You can go ahead and try and play with a recipe though.

[@wyattmueller5658]

Don’t pour your whey down the drain! It can be used to make delicious ricotta, a base for stock, or even a fertilizer for your garden!!!

[@jonalger]

Thank you for all of your wonderful videos on cheese making. One of my favorite party treats is to bake (chilled) brie in croissant dough and then drizzle with a bourbon-apricot sauce. I think brie #1 might work best for this. I am wondering though, have you ever considered making a video of all the best methods to store different types of cheese once they have "ripened" or have been opened? You are so good at explaining. :-) Also, a video that lists all the tools necessary to make different types of cheeses would be nice. Ha, I am so greedy! Last thing, a submersible precision cooker works well to keep a water bath at a desired temperature.

[@GiveCheeseaChance]

Lots of great questions! First, your recipe of baked brie sounds delicious! I will try it. I think your idea of "best cheese storage practices" is a great one. I may need to have a cheese monger on an episode for that! The tools idea sounds good too. Will keep it in mind. Thanks!

[@Silverstreamhomecrafts]

Do you mean like a sous vide tool for controlling temp?

[@huongtranthimai5357]

My Brie have cover of Blue mold, i guess in the air of wine cooler because I make Camboza cheese 2 weeks ago. What should i do with Brie blue now? It’s 1 month age. Should i wash with brine solution or scrape this cover?

[@maryannefarah4367]

Hello! If it is one month of age, it is probably still firm but edible. I’d start to eat it! I think you basically made a Brie with blue flavour added. I know that is not what you wanted, but you can’t remove the blue mold’s microscopic branches from the white mold. Don’t worry. It happened to me before and the cheeses had an unusual “jewel-covered coat”. Still edible. In the future you must isolate all blue cheeses from non-blues during aging.

[@huongtranthimai5357]

@@maryannefarah4367 thank you so much! It’s really helpful!

[@SelinaOdgers]

I am going to give a try, I have a question. You are using 1/2 a rennet tablet. I am in Australia and noticed that your rennet tablets look a lot bigger than mine. I do have liquid rennet as well. What mls should I use?

[@GiveCheeseaChance]

It depends on the strength of the liquid rennet you have--some liquid rennets are single and some are double strength. What does it say is the dosage on the bottle? Sometimes it will guide you with a sentence like "use x tsp per 16 litres."

[@SelinaOdgers]

@@GiveCheeseaChance Hi Mary Ann, my luquid rennet is 280icum.

[@lizianp]

What diameter is the mold you use for 2 gallons?

[@GiveCheeseaChance]

I think it was about 10 inches.

[@Ta_tia_na_]

Hello. Do you cook Gorgonzola dolce? I would very much like to see the process, with pH points. I get dense. Thanks for the answer

[@GiveCheeseaChance]

Hi and thanks for your question. I haven't made Gorgonzola but I have made Roquefort blue cheese using sheeps milk. I can tell you there are 2 particularly important steps to improving your blue cheese--remove as much moisture from the curds before putting them into their forms, and the addition of "leuconostoc mesenteroides" bacterial culture really helps to keep small cracks of air open over time so the blue mold can grow inside. Here's the video to watch: kzbin.info/www/bejne/rIHUk6qPic1oi9U

[@Ta_tia_na_]

@@GiveCheeseaChance Thank you, I know about moisture and leuconostok. Not enough experience, did not do even longer. Thanks for the answer.🤝

[@montana_garage]

Why does your milk come in bags? Are you Canadian?

[@maryannefarah4367]

Yes, yes I am!

[@helkdona226]

me seeing bagged milk in the video hey look someone else from ontario

[@maryannefarah]

Yes, a fellow Ontarian! Hello there!

[@ricksmith7631]

I think i see what i did, i left mine too long maybe, plus it didnt drain it enough, it was very soft and seemed to flow when i cut into it, it wasnt firm like yours. not a problem, i can always try another batch and see where it goes. my cold room isnt as cold as yours so that might have had something to do with it also. The weather is cooler here in Illinois so maybe i can get the right temps to cure at.

[@GiveCheeseaChance]

The recipe in my video is for a cheese that has a stabilized paste so that the cheese lasts longer. It also helps to have a firmer paste when you cut the brie wheel into triangles, so it doesn't make too much of a mess and each triangle keeps its shape. That is why I prefer a firmer brie.

[@ricksmith7631]

@@GiveCheeseaChance Thanks, I will have to try this, I hate to have to serve it really cold to keep its shape, even if this helps.

[@roslynhita6149]

I really enjoyed your video...BUT...it made me hungry for Brie cheese and crackers ..so Im off to the supermarket..I do wish I had the stamina to make this..but I know myself..Thankyou for sharing your beautiful Cheese with me..Cheers!

[@gregmcdonald2895]

I noticed you do not use a traditional brie mold which is open on the bottom. Looks like it works fine and that is one less mold I need.

[@GiveCheeseaChance]

Yes, I made a suitable substitution to save money.

[@cillianpaget]

Thank you for the great video! What would you do if you start to get other moulds during the aging process

[@leonemcdermott2451]

I had a look at your Brie recipe and thought, lets give it a go. Thanks to snow in West Yorkshire today, I have had the time to follow your instructions. Thank you so much. I have had a great morning following your recipe and been excited seeing my efforts turning into what you have created. Cutting and stirring the curds was GREAT! I will let you know what the final cheese is like. Thank you for taking the time to share your knowledge.

[@GiveCheeseaChance]

That is wonderful to hear! Looking forward to hear how it tastes.

[@dw3403]

Well? How did it turn out?

[@TommyHiggz]

​@@dw3403 He died from severe food poisoning, unfortunately.

[@LeonBoullart]

I want to thank you for this video. I already have been making several Brie cheeses. They taste lovely. Thanks.

[@GiveCheeseaChance]

My pleasure! It makes me happy to know you are making this cheese.

[@tanyavashkevich3365]

i liked the bree cheese, decided to make it myself, light bree cheese is amazing, out of this world, amazing, amazing, etc, i bought too much of it, decided to make it myself, light bree is amazing, out of this world, amazing

[@GiveCheeseaChance]

I am glad you liked it Tanya! It definitely has a great flavour. Enjoy!

[@krisroth1612]

*brie*

[@mahnaz9217]

What happens if I use a little more penicilin or so?

[@GiveCheeseaChance]

It shouldn't ruin the cheese if you use a little more penicillium candidum. Should be totally fine.

[@beewinfield]

Angel of cheese making Mary Anne, do you ever use brine, or always dry salt?

[@GiveCheeseaChance]

Hello Bee, yes I use brine sometimes, such as in the COLBY video on this channel, however, I find dry salting much easier. With brine, you have to take care of the brine because bacteria and fungi can grow in it over time. With dry salting, I can more easily control how much salt goes on each cheese.

[@beewinfield]

@@GiveCheeseaChance Thanks ! Makes sense. Sometimes wonderful additional flavour bacteria /fungi seem to grow in the brine, but often I get a slimy surface after brining in the same filtered brine too many times. Now we have suddenly gone cold here I suspect everything will go better. And I have som geotrichum now and the brie is turning out so nice and fuzzy. Thanks for your tips Mary Anne.

[@timboswan6979]

can you use the rind from brie to make new brie?

[@GiveCheeseaChance]

I have tried that before and have only had moderate success. I basically took a piece of brie/camembert rind and dabbed it all over a new cheese and the result was a very spotty exterior. You could try to soak (or scrape) a piece or brie or camembert rind in some milk for an hour and add it to your milk to inoculate it with the spores. However, I can't guarantee that will work, even though theoretically it should.

[@sarahwilson5884]

What is the diameter of your mold? I’m looking at the 6” mold that I have and wondering if the cheese will end up too thick.

[@GiveCheeseaChance]

The brie-style mold I use is 8 inches or 20 cm in diameter.

[@sarahwilson5884]

@@GiveCheeseaChance Thanks for getting back to me so quickly. Just waiting for my rennet to set right now so your timing is perfect. I think I’ll use two 6 inch molds for two smaller bries.

[@GiveCheeseaChance]

@@sarahwilson5884 Nice!

[@asphalt-cowboy9479]

I personally don't love the bloomy rind on brie so I typically just scrape it off. Unfortunately I tend to just sit at my computer and take bites off of the wheel like a savage... sooooo good :)

[@GiveCheeseaChance]

That's funny. I can just picture it.

[@beewinfield]

You too hey? I find myself with no wheel left and a guilty expression often.

[@tonylovering4672]

Can you tell me what type of yeast you use?

[@GiveCheeseaChance]

Yes, certainly, this is the yeast I use (not the same as for breadmaking)... www.getculture.com/CUM.html

[@jygong]

I am new to cheese making and love your video. Do you have any suggestion on how to adjust your recipe if I want to make double brie? Thanks again!

[@maryannefarah4367]

Hi Jean! You can add some cream to the recipe to make a higher fat Brie, but be careful what cream you buy. You don’t want a cream that has any additives or thickeners, because that will make the curds harder to drain.

[@keenanmasterson4757]

I like your cross hatched sushi mat trick and the salting by mass @ 2%. Very nice methods.

[@GiveCheeseaChance]

Thank you! 🙂

[@kahinabadache8373]

Merci

[@142jimbo]

Great tutorial Mary Anne. From what you’ve said and of course, the bagged milk😊 we live in the same area. Perhaps you could list your material source(s). Thanks for posting!

[@GiveCheeseaChance]

Hello, I am in Halton, Ontario, which is convenient because within an hour radius there are a lot of farms. Here is where I order my cheese supplies: To buy cheesemaking ingredients & tools in Canada, go to: glengarrycheesemaking.on.ca​ To buy cheesemaking ingredients & tools in the USA, visit: cheesemaking.com​

[@142jimbo]

@@GiveCheeseaChance I’m in Burlington so we’re ‘neighbours!’ I’ve purchased from Glengarry and they seem pretty good. Thanks again, Jim.

[@GiveCheeseaChance]

@@142jimbo We are minutes away!

[@RobertThiry]

They used to spray whey onto the gravel roads to keep the dust down. Very ‘fragrant’ on a hot summer day!

[@TaNgLeD2121]

You are very pretty, great vid as well

[@GiveCheeseaChance]

Thank you for the compliments!

[@lorifrank430]

Is the yeast the same as yeast to make bread?

[@GiveCheeseaChance]

No, there are several different kinds of yeasts. The yeast I used in this recipe is called "CUM yeast", which is a ripening culture that contains Candida utilis that helps neutralize the pH and is somewhat salt resistant. It is normally used with other ripening cultures. Here is the link to the product: www.getculture.com/CUM.html#:~:text=The%20CUM%20is%20a%20ripening,be%20any%20smear%20ripened%20cheese.

[@DaveFer]

Hey, great video. Thanks for doing this -- great production. Do you work alone or with a team? Anyway, really great that you included photos of cheese made by your friends / subs. Best wishes.

[@GiveCheeseaChance]

I certainly have help making the videos. Good luck with your cheesemaking!

[@manualgeorge4349]

wonderful 👍 Thank you

[@beewinfield]

Hi MAry Anne, thanks for these wonderful videos. Could you please tell us, what causes ammonia to be created? I have taen note of you advice to keep the ripening box dry. I have made some brie that went very stinky, but we still ate it coz we are addicted. ... Im thinking temperatures were too warm at the mold growing stage and just left it a bit long without wiping out the box . ??

[@GiveCheeseaChance]

The fungal white rind creates the ammonia as it breaks down the paste. This is why you need some airflow as the cheese is ripening to whisk away the ammonia.Make sure you open the box at least once a day, and leave the lid slightly ajar to allow some air flow around the cheese.

[@beewinfield]

@@GiveCheeseaChance thanks heaps Mary Anne , but of course the balncing act would be to maintain humidity also, in our desert climate here in Western Australia. Wet season is cold and then it will be no problem. To maintain humidity I thought is was good to let the water lie in the box. But thanks so much, my cheese will take a leap under your instructiions!

[@GiveCheeseaChance]

@@beewinfield I see how humidity would be an issue in your climate, but definitely do not let water pool at the bottom of the box. Take a paper towel, soak it is some water and wring it out and put it into a corner of the box, not touching the cheese. That will help.

[@beewinfield]

@@GiveCheeseaChance WOW, thats genius Susan, thank you!!

[@GiveCheeseaChance]

@@beewinfield Susan?

[@coleviewfarm1868]

Firstly thank you for these amazing videos !! I've recently made this Brie and we live in Australia, our pantry is just too warm so we put our Brie (goats milk milked from our lovely Gloria) it's been in the fridge since January 1st and it's only got a very slight formation of mold on top and the bottom, not the sides. The fridge is way too cold at about 3 degrees Celsius, so I assume that is the issue and we've recently purchased a regulator so we can increase the temperature etc. Is this a lost cause now? what should we do ? not wanting to wrap in paper ? Would love your advice

[@GiveCheeseaChance]

Hello! Your 3 degree Celsius fridge is meant to slow down bacterial and fungal activity, right? That's why we keep our food in there--to slow down microbial activity--which is not desirable for cheesemaking where we want to encourage bacteria and molds to do their thing! If you bring your cheese out of the fridge, it still may allow the exterior white molds to grow, on the condition that it is in a humid environment which molds require for germination. However, by now, your cheese's rind may have dried out. Hard to say. Here's what I recommend... if you look at my cambozola-making video, you will see how I make a 50 ml solution of penicillium candidum and geotrichum candidum and I wipe this solution onto the surface of the cheeses to inoculate the surface. You may want to do this if you find after 1 week of putting the cheese at around 10-15C, there is still no mold growth. I hope this helps. Fingers crossed for you!

[@coleviewfarm1868]

@@GiveCheeseaChance Thank you so much for your response. This is what we thought was the case. We've purchased a regulator to increase the temp of the fridge and go from there. There is quite a bit of mold on top and bottom but nothing on the sides and it is very dry. Appreciate your help and thank you again for making such amazing videos for us Curd Nerds

[@GiveCheeseaChance]

@@coleviewfarm1868 My pleasure!

[@carlossoriano4010]

❤

[@karlhegetschweiler7709]

Hello Mary Anne Greetings from Passau/Germany BRAVO for your instructions in cheese production. I'm interested in the difference in Brie in the cheese process, Brie I, Brie II, Brie III, Brie IV. Brie IV is the favorite! Where is the relevant difference to Brie I - II - III, ? - cultures - Milk - Temperatures production - Production process - Temperatures maturation - ripening time - other parameters I would be happy to learn these differences. I make about 30 kg of cheese from raw milk a month/hobby. My first 4 pieces of Camembert are now 20 days old Thank you, Karl_Heg, Bavarian Forest

[@GiveCheeseaChance]

Hello Karl, The four recipes were from 4 different books. I do provide some information about the 4 bries in the video description for the JUDGING of the BRIES (not this video). I didn't want to provide all the details of the different recipes because, well, that would be a lot of work for my to type it all out, and I didn't want to "shame" any cheesebook author if their cheese got any bad comments. To me, the important thing was for me to provide the recipe for the brie that won. Sorry I couldn't provide all the info you wanted. I do, however, talk about ripening time, temp and humidity and ingredients, however, in the video above.

[@GiveCheeseaChance]

Karl, check out this video... kzbin.info/www/bejne/l6PHYmV_abupgNE

[@GiveCheeseaChance]

Karl, this might be some info you were looking for... Notes about the 4 Different Brie Recipes in this video: All 4 Bries used the same type & amount of cows' milk, CaCl & rennet. Brie #1: • Stabilized paste recipe (*note: it took 6 hours to get the ideal pH) • Flora Danica culture used • P.C. + Geo #15 used (4:1 ratio) • This was the only recipe without any amount of “slip skin”. • Number of days old at time of judging: 36 days Brie #2: • Stabilized paste recipe but with double the amount of bacterial culture • Flora Danica culture used • P.C. + Geo #15 used (4:1 ratio) • Number of days old at time of judging: 33 days old Brie #3: • Traditional Brie recipe/technique • MA4001/4002 bacterial culture used • P.C. + Geo #15 used (4:1 ratio) • Number of days old at time of judging: 32 days old Brie #4: • Traditional Brie recipe/technique • MM100 bacterial culture used • P.C. + Geo #17 used (4:1 ratio) • Small amount of yeast added • Number of days old at time of judging: 31 days old

[@mr.f613]

I haven’t seen bagged milk since I was a kid!

[@ianswindells1930]

Will definitely try this. A question for you. I once had Brie that was infused throughout with cointreau. Have you ever come across this, and if so how do you make it. Love your channel 😂

[@GiveCheeseaChance]

That sounds incredible. I have seen small versions of brie (mini-camemberts actually) soaked in alcohol but the cheeses were made and aged as normal procedure and then soaked in alcohol only after they were matured. You don't want the alcohol to interfere early on in the cheesemaking process with the bacterial action within the cheese over time. I wonder if you can send me a picture of what you saw?

[@chrism.8105]

What were your temperatures and humidity levels during draining? What is humidity of your50-55F basement? Thanks for your videos.

[@GiveCheeseaChance]

The temperature during draining was "room temperature" (approximately 21 Celsius). The humidity in my basement wasn't recorded because I had the cheese in a ripening box to create its own micro-climate. Inside the box was about 90 % RH in order for the white mould to propagate.

[@peterdodge1177]

Thanks for making this. I love Brie. Maybe Ill give it a shot!

[@maryannefarah]

The first time doing anything is the hardest, but then you’ll find it isn’t as hard as you thought.

[@frederickmagill9454]

Lovely cheese, lovely presentation, lovely lady, many thanks.

[@GiveCheeseaChance]

Awww, shucks. 🙂

[@willemdamper9718]

I like your explanation. it is clear and easy to use for home cheese makers. I just have some remarks for you, what can make life more easy in making cheese. )) Calcium- use 2.5ml per 5L of milk. not only past. milk, but also fresh milk in wintertime. Cheese salt- lol never knew they sold it like that. It is nothing else than salt without iodine. so buy cheap salt without iodine. Renet, you can use your tablets. i prefer liquid renet as it also gives a taste. 1 ml per 5L. Now the more cheesemaking part. I see you use Danisco. if you use strong professional cultures from Danisco or Hansen, 30 to 40 min is enough. Now the renet end time to set. This can be different for most people. So try to use a timetable. X3, this means when setting sets in at 15min, your curd will be set at 45min. Use a table spoon and look after 15 min when you gently touch the milk with the back of the spoon if it leaves a track. as soon as you can see the track you can calculate your setting time. Adding your cultures bacteria etc. Take a full cup of milk. (i always use 1L) warm it up to 34degrees Celcius and put in your culture and bacteria or fungus. leave your starter for the time you heat your milk. and add it when your milk has reached the wanted temp. Now some tips ))) Warm your milk tot 34 degrees celcius. The reason why is that you want your curd to set at minimum 29 degrees celcius. and from the moment you start adding your culture your milk is cooling down slowly. Now stirring.... when you add your renet, just stir gently for 10 sec.... we love the milk to be calm. ))) Trust me, it is enough. Keep making cheese))))

[@GiveCheeseaChance]

Willem, I appreciate all of these comments. I read them with keen interest.

[@ingelab6037]

Thanks for a very instructive video! I will try this Brie for Christmas. When should I begin so it is ready at the 24th of December? I have a milking goat so it will be from goat-milk.

[@GiveCheeseaChance]

Hello Ingela, This recipe with goat's milk will turn out differently. The paste will be white and the flavour will be tangier. If you are using raw milk from your own goat, you can use less culture. I can't promise the recipe translates to goat's milk perfectly. You can try and see.

[@ingelab6037]

@@GiveCheeseaChance Hello again. I made this Brie with my goats milk and it tasted very good. Some differences occurred: it was very very soft and it was ready to eat earlier than after 4 weeks. The color of the surface was more orange. Probably bacteria linens. Now I make the second Brie for Christmas. I will tell how it turned out.

[@GiveCheeseaChance]

@@ingelab6037 That's very exciting! Perhaps try and remove more moisture next time? Or put less culture?

[@ingelab6037]

@@GiveCheeseaChance Yes! I forget to use less culture. And I will remove more moisture next time. The second Brie will be tasted in three days, it does not yet feel very soft.

[@lorifrank430]

I finally got the nerve to try it yesterday and when I tried to unmold to salt it it crumbled and looks like feta. Can I do something else with it or or did I waste 2 gallons of milk?😢😢

[@GiveCheeseaChance]

Sorry I just saw this message now. I would check the kind of milk you used. If you live in the States (I am in Canada), some of the pasteurized and homogenized milk there (I have heard) doesn't work well for cheesemaking. Try to find milk that is raw (best) or NON-homogenized and I suspect you will be more successful. Yes, you can probably make ricotta or feta with what you had. Put those curds into a mold to form them into a shape, if you haven't already.

[@msimpson2779]

Where can I buy the bacteria stuff plz?

[@GiveCheeseaChance]

To buy cheesemaking ingredients & tools in Canada, go to: glengarrycheesemaking.on.ca​ To buy cheesemaking ingredients & tools in the USA, visit: cheesemaking.com​

[@GiveCheeseaChance]

These places also ship around the world. You may be able to find a place closer to you, however. Good luck!

[@RC-qf3mp]

How did people make cheese like this in the old days, before they could purchase the cultures and yeast and penicillin ?

[@GiveCheeseaChance]

They may have back-slopped, they may have used yogurt, buttermilk and kefir for their bacteria, but I chose to go the easier route for me and get some out of my freezer.

[@rebeccanoble9787]

Thanks, Mary Anne, I already have it in the fridge and will wait to cut it. I appreciate your answer! Rebecca

[@shelleylatimer]

I am very interested in having a go - thank you so much for your videos. Can I ask what device you have to keep the milk at the right temperature while waiting for the curds to form?

[@GiveCheeseaChance]

After I heat the milk to the target temperature, I don't do anything to keep the milk at that temperature. The mass of milk seems to keep its temperature very well. This ability of the milk to keep its temperature becomes quite apparent when you accidentally over-heat milk; to my annoyance, it doesn't cool down quickly at all! This being said, I still monitor the temperature of the milk periodically, but I rarely have to put on the stove for longer than a few seconds to bring it back up to the right temperature. My kitchen temperature is the standard 21C/72F so the temperature of the milk doesn't move much in a hour but if your kitchen's temperature is much cooler, you may have to add a little heat for a few seconds now and then.

[@carolpbarbalho]

The draining part could be done in the fridge during summer? I get about 30C / 86F here

[@GiveCheeseaChance]

yes, definitely.

[@darkmoon4135]

I've decided to build a huge cheese cellar and start making my own cheese to sell at a market at a fair price that can complete with super market.

[@GiveCheeseaChance]

Wow that is ambitious! What country are you located in?

[@happyhappyjaejae4811]

Wow that’s a lot of work! I don’t have the the right set up to even attempt it. Thank you for sharing your beautiful process. I have watched a couple videos about Brie making today and I learned that we should always cut the brie from the edges longways, not cutting just the center (as in cutting the tip off of the “pie” shaped slice) Just thought I’d share that with you! It’s rumored to be bad luck! The more you know 🤗

[@GiveCheeseaChance]

Thanks for sharing that tip. Good to know!

[@montana_garage]

You'd be surprised by the historical controversies surrounding cheese cutting. The Romans worked out how to properly cut Parmesano cheese over 2000 years ago in response to customer disputes over how much rind versus paste a cut of cheese had. As a result, it is well-entrenched in Italy what the proper ratio of rind to paste should look like and everyone understands this intuitively. There is method (and history) behind the madness of cheese cutting.,

[@ginabisaillon2894]

I hope it's OK to make two smaller ones because my cheese cooler isn't deep enough for such a large cheese.

[@GiveCheeseaChance]

It is totally fine to do that, Gina. With the increased surface area however, make sure they don't "dry out" when maturing. Keep the humidity high.

[@VickyGrechMatic]

Hi, i made this few weeks ago, i just wrapped it up today and planning to age it till Xmas.

[@GiveCheeseaChance]

Hello Vicky, I don't think this cheese is meant to be aged for 6 months (more like 2 months). I advise you to check on it at the 6 week mark. Make sure it doesn't dry out by keeping it in a humid environment as it ages over the weeks as it matures.

[@hew64]

Hi Mary Ann, getting ready to try out your recipe. Can you use regular yeast or would this be a special type?

[@GiveCheeseaChance]

No, not the same--there are many different kinds. If you don't have the yeast, you can leave it out.

[@thedavises9420]

@@GiveCheeseaChance In looking for yeast, I can't find the one you used on the internet unless you have a commercial account. What others would you recommend?

[@GiveCheeseaChance]

@@thedavises9420 I have often made the recipe without the yeast. There are yeasts occurring naturally in the air. Go ahead with the recipe without it.

[@GiveCheeseaChance]

The purpose of the yeast is to help prepare the surface of the cheese for the white fungus to grow. It is an optional ingredient and you will still have a great cheese without buying it.

[@Monkwheat]

Hi Mary Anne, Thank you for another great video. I've wondered if a Sous vide circulator would work for heating the milk to a precise temperature?

[@maryannefarah4367]

Yes, absolutely, it works!

[@daorinlinluesri8414]

Whole pasteurized what mean?

[@GiveCheeseaChance]

"Whole" milk is milk that is full fat--the butter fat has not been removed. "Pasteurized" means it has been heated to a temperature that most (but not all) of the bacteria have been killed, so the milk is no longer "raw". When cheesemaking, you have to find milk that has been low-heat pasteurized. Contact your local dairy to ask if the milk you want to buy is suitable for cheesemaking. For example, don't even bother getting milk that has been "ultra-heat pasteurized"--that milk is not suitable for cheesemaking at all.

[@daorinlinluesri8414]

@@GiveCheeseaChance thank you very much i from thailand i not sure about process of milk almost in thai just have pasteurized and not pasteurized 😂😂🙏🏻🙏🏻🙏🏻

[@GiveCheeseaChance]

@@daorinlinluesri8414 Maybe you can send an email or phone the dairies that make the milk to ask if the milks they produce are suitable for cheesemaking? I have done that before and got my answers that way.

[@andrewsandoz8005]

Very informative, great tutorial. Unfortunately I won't be attempting this anytime soon. Seems too involved and difficult. I'll just have to continue purchasing from my favorite store. Brie is one of my favorite cheeses. Thanks again!

[@GiveCheeseaChance]

Thanks for your feedback. Perhaps you would like to try to make a simpler cheese like "Beginners' Mozzarella" or "Beginners' Ricotta"? The ricotta is particularly simple. kzbin.info/www/bejne/mp7QZa2VfL52erM

[@maryannefarah4367]

Hi Andrew, if nothing else, seeing all the steps makes us appreciate everything involved in cheesemaking when we buy it from the store. :-)

[@rebeccanoble9787]

I have to say that I am on my 6th make of this Brie. Once you try it, you will NEVER go back to store-bought! It looks a bit intimidating at first, but Mary Anne is so excellent at explaining everything. Just take it slow and follow each step. It is soooo worth it!

[@GiveCheeseaChance]

@@rebeccanoble9787 Awwww, what a lovely, kind comment. Thanks, Rebecca!

[@pamelagraham3100]

I must try this!!!!

[@mindoPod]

I loved this video - thank you. I love the part where you taste it and swoon. I'm looking forward to that moment myself. I have my first wheel of brie sitting on my counter and can't believe it. It's so beautiful and was so easy to make. This could be my new favorite. I have a question - after that first 2 week period where the fuzz develops, do you HAVE to put it in a colder fridge, or can you let it continue to ripen up a bit more quickly in the cheese cave?

[@GiveCheeseaChance]

Hey MindoPod. That's fantastic that you have a brie cheese aging. The answer to your question is "No, you do not have to put the cheese in a 4C/40F fridge. You can let it ripen at a warmer temperature in your cheese cave." Personally, I don't like to hasten the ripening process because the sooner they ripen, the sooner they over-ripen. By slowing down the ripening process, the longer I can enjoy the cheese in the months ahead.

[@davetubervid]

I've always thought that a ripe Brie is slightly runny in the middle. So would you leave it longer or for less time to achieve that, rather than have it firm all the way through? Thanks

[@GiveCheeseaChance]

Hello Dave, I cut into my brie too soon. It was too young so it was too firm. So I should have left it another couple of weeks. It would have become softer if I let it age more. Brie and camembert ripen from the outside in. You can see this is happening in my video for making camembert. There is a "cream line" under the rind that is runnier. Here is the link to that video (showing how to make camembert at home): kzbin.info/www/bejne/m6PEdqWeg7qXiqM

[@RushedShorts]

Hello! If i would use milk that is not pasteurized do i have to add the cacl?

[@maryannefarah4367]

If you are using raw milk, you do not need to add the CaCL.

[@pictabo]

Wow. Thx for your clip. It looks easy but have many process. I will try to find ingredients before!

[@GiveCheeseaChance]

Hi Picky Jaja, Yes, there are a few steps, but each step is do-able in a home kitchen. It is always hardest the first time you try something.

[@stanleynelson5102]

Great presentation. You've laid out the steps in a manner that are easy to understand and have given me the confidence to give Brie a try. I do have a couple of questions though. How do you store your open packages of culture and mold? And since I have smaller molds, I assume my drain and flip time intervals will probably be shorter? That's something I'll have to figure out on my own.

[@GiveCheeseaChance]

Hello Stanley. I use long thin clamps to close my freeze-dried culture packages once I have opened them (I got these clamps from IKEA). I keep them all together in a zip lock bag in the freezer. If you are making this recipe in smaller sized molds, do not change the drain or flip times at all--they should stay the same. However, you will find your cheeses may ripen faster since there is more surface area (they ripen from the outside in). I hope this helps!

[@janebeck8898]

So one side of my cheese is not completely forming the white. Should I still wrap it and wait after the first 14 days?

[@maryannefarah4367]

Hi Jane, I wouldn’t wrap it yet. Wait longer.

[@divineangel73]

Oh I want to do this

[@mcobian89]

Great tutorial, thanks for sharing! New subscriber here. Looking forward to trying your recipe soon.

[@GiveCheeseaChance]

Thanks for subscribing! Welcome!

[@pacificshabz]

I think I will be dead before I finish the process 🤷‍♂️

[@GiveCheeseaChance]

LOL! The first time is always the hardest because of the learning curve. You can do this!! 🙂

[@everything_plants]

It looks delicious! Lots of work with a tasty reward. 😊

[@GiveCheeseaChance]

There's always enough to share, Barb. :-)

[@rubymemphis64]

RE: Yeast - dumb question can you use a champagne yeast? I have a Lalvin EC-1118 (Saccharomyces bayanus) on hand.

[@GiveCheeseaChance]

Sorry, I don't have experience working with that one. However, I have made this cheese MANY TIMES without the yeast. I would just leave it out. I promise, the cheese will still be fine.

[@rubymemphis64]

@@GiveCheeseaChance thank you! I made a batch yesterday without. :)

[@PeterBallW]

Now I’ve got cheese anxiety 😂 So I made Brie and it has aged for 12 days in an aging box like you recommend at 52 deg F. The mold has developed nicely. The edges feel hard while the body feels fine. Is this to be expected?

[@GiveCheeseaChance]

It should still be firm at 12 days so I wouldn't worry. However, how hard do you mean? Is the cheese drying out? Could you confirm the humidity in the box is high?

[@PeterBallW]

@@GiveCheeseaChance, the humidity in the box was between 40 and 50% so maybe it is drying out. I kept the top on the box with only a small opening. Should I put a small container of water or a wet paper towel in the box even when it’s Brie?

[@GiveCheeseaChance]

@@PeterBallW Peter, yes, that humidity is too low. Keep that humidity high! On both sides of the box, put 2 moist (but not dripping wet) scrunched up paper towels, not touching the cheese. A bowl of water works, but can tip over and doesn't give as much surface area as paper towels to humidify the air in the box.

[@GiveCheeseaChance]

@@PeterBallW By the way, the humidity should be about 90% if possible.

[@lallen5484]

Hi Peter, where did you buy the box and did you get a rack?

[@libertyquest]

What does the calcium chloride do?

[@GiveCheeseaChance]

Calcium is like the GLUE binding the cheese together. If a milk is pasteurized, some of that calcium is lost. This is why we say, "If you use pasteurized milk, you need to add some calcium back into the milk for the curd to set better (after adding the rennet).

[@TheFeralFarmgirl]

Thank you so much! Brie is one of my favorites. I make goat cheese from my goat's milk. This seems like a pretty easy recipe to follow.

[@oxfordcreekfarm]

what kind of yeast do i use? regular yeast that i use to make bread?

[@GiveCheeseaChance]

No, it is not the same thing. You can order it on-line from Glengarry here: glengarrycheesemaking.on.ca/products/danisco-choozit-cum?_pos=1&_sid=56f28e96f&_ss=r

[@cuisined]

Hi Mary Anne! Love the Ladle you have, Been searching it for awhile and couldn't find it.. Do you remember where you bought it? -Thank you

[@GiveCheeseaChance]

Hi! You know, I actually don't remember where I got it from, but I have had it for decades. I suspect it was handed down to me from my mother. I just googled "slotted metal spoon" though and found ones that were very similar. Want to try that?

[@cuisined]

@@GiveCheeseaChance Hey Mary😂 Anne.. I meant the very large ladle you have to scoop the curd into moulds. It's lovely and Id love one!

[@GiveCheeseaChance]

OH! That is a large (8 cup) glass measuring cup. I agree, it is quite nice. I don't remember where it was bought, but I did a search and it is very similar to this one... cookery-store.ca/products/anchor-hocking-glass-batter-bowl?variant=39458458271827&currency=CAD&gclid=CjwKCAiAxJSPBhAoEiwAeO_fP2lBGLZ_5itsEW9JdR5lFhn13iH8tORiIGQQqdSuEdjpp9k2g4SNghoC-bUQAvD_BwE