Homemade Brie Cheese

This video is of my third effort at making Brie. The first two times I made it yielded some very nice cheese, so I thought I'd go ahead and share how relatively easy it is. I'm using whole, raw milk from my cow, Kalindi. If you don't have access to unprocessed milk, be sure to use some calcium chloride tablets to stabilize the protein, and be sure that you aren't using ultra-pasteurized milk.
I use:
3 TBS/gallon of cultured buttermilk for the starter
1 tsp/10 gallons (1/10 tsp/gallon) of liquid vegetarian rennet
a pinch of penicillium candida (available through cheese supply sites)
We made our moulds out of PVC pipe with 3/8" drilled holes. They work fine, but don't boil them to sterilize: they'll lose their shape:)
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[@ginabisaillon2894]

Thank you, brie is my next project and this was quite helpful.

[@jeffcameron7853]

I love your cheese videos, thanks.

[@beautyfox6683]

Wonderful video thanks fir sharing your knowledge.

[@jkbaddley]

Great Video. Small homestead appreciation your way!

[@brie-anncostanzo907]

They look beautiful! What a treat Krishna received from your love and devotion!

[@SharminAkter-if4yy]

Wow lovely 😋

[@coachingariadne]

Great Video! I just started the process to make my first brie and found your video super helpful to build my confidence that I can do this!!! Now to set up the station for moulds!! Wish me luck!

[@simplelivinghighthinking7007]

Good luck!

[@DarraghRedmond]

Lovely , Thank you 😊

[@yalitzagonzalez7338]

Wow this is awesome! great job looks so yummy!!

[@mariecrowe8843]

They look great!

[@abhayathomas1232]

Wow...This is a great tutorial. Thank you

[@simplelivinghighthinking7007]

I appreciate the feedback!

[@kchasehenson57]

I'm very glad I saw your channel and checking it out. The first one I watched was also a cheese making video. I was so happy to read in the drop down box that I don't have to use raw milk. I gave you a thumbs up on both videos, I am a new subscriber and I rang the bell. I look forward to watching more of your videos. God bless you sweet sister 💜

[@trisbaker363]

I'm attempting to make Gorgonzola at the moment, and to inoculate my milk I blended some bought Gorgonzola in buttermilk and added that to it. Now after five days I can see the mould growing.

[@simplelivinghighthinking7007]

Awesome! Let me know how it turns out in a few months.

[@lauraforconi9111]

Great video! great lady!

[@justinmegannoel9097]

Wow great video I really like that you showed us from start to finish. I have milk goats and I make a lot of soft cheese, I have purchased all the things needed to make brie now I just need the courage! Thanks for this great video. P.s. a video about how you convert your fridge would be a good one to do.

[@simplelivinghighthinking7007]

Regarding the fridge, you can buy a thermostat on Amazon that will regulate the temperature a little higher than the fridge was designed for. I've never had goat brie, but it should by great!

[@trisbaker363]

I will try the Brie too using the same method.

[@simplelivinghighthinking7007]

Let me know how it turns out!

[@zgns145]

Great video. Where can I buy the 5-blade knife?

[@marysolomon4695]

Looks yummy, what time's dinner?

[@LivingTheDreamPermaculture]

oh wow! cheese making is on my bucket list!

[@leocastanon2958]

Can you still make it without adding the rennet and the penicillium Candida, but instead adding some of the rind of an already-made Brie?

[@simplelivinghighthinking7007]

I think it would work to use the rind for the mold, but you still need the rennet because it won't coagulate without it.

[@guruswamykarnam4411]

Thamasic food,

[@BanjanRabha]

Good video 👌👌👍👍💖💖👏👏👍👍👍💖💖💝💝👍

[@simplelivinghighthinking7007]

Thank you!

[@geneking5378]

Hello my friend, I found this to be encouraging and wanted to thank you, I've always wondered if it was ok to eat the outer rind? And did you use skim milk, raw milk, whole milk? Tell me again exactly what cultures you used and which cheese making company would you recommend to purchase these items. I know that some can be rather pricey with expensive shipping. Thank you so much. May Yahuah God bless you. Renee King Ava,MO

[@simplelivinghighthinking7007]

It is my pleasure making these videos! I use a buttermilk starter and add a purchased mold powder that is especially for brie/camembert. It is a species of penicillin, but apparently not the same one used for antibiotics. The only ingredients I buy at specialty stores (or Amazon) are the mold (penicillin) and a liquid vegetarian rennet. There is a non-vegetarian rennet available in the baking section of most grocery stores, but I don't know if it would work for cheese. I like Glengarry Cheese in Canada. They're helpful when you talk to them on the phone.

[@alexisjames5894]

Is this made with unpasteurised raw milk?

[@alexisjames5894]

How much milk pls?

[@isaaclawson3126]

How long and at what temp can I store it. I want it to age it's maximum time.

[@simplelivinghighthinking7007]

Apparently about 3 weeks after you wrap it in paper it is ready to eat as a young brie. I've found it is quite ripe two weeks after that. You can then store it at a cooler temperature, but it will probably only keep for about two more weeks before becoming unpleasantly smelly. A friend's pig got quite a bit of over-aged brie from us recently. The pig was happy.

[@isaaclawson3126]

@@simplelivinghighthinking7007 thank you

[@miguelentotutu]

I tried it and the cheese started smelling like some disgusting rotten horrible smell. Do you knwo what could possible gone wrong?

[@dzazzi93]

PVC pipe is not food save and should not be used as cheese molds.

[@spops8244]

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