How To Make A Brie Cheese That Tastes Blue

This Brie might not have turned out as expected but that doesn't mean it was a failure! Cheesemaking is SUCH an adventure.
NOTE: If you don't have clabber, you can use cultured buttermilk (same amounts) or Flora Danica (1/8 teaspoon per gallon of milk).
RECIPE and INGREDIENTS
Recipe source: Mastering Artisan Cheesemaking: amzn.to/3WRTRI5 (Amazon)
How To Make Clabber: bit.ly/3nX5u3v (blog)
How to Make Clabber: bit.ly/3VPX1Me (KZbin)
Flora Danica (mesophilic culture): bit.ly/3D0iBpT (New England Cheesemaking)
Penicillium Candidum: bit.ly/44HYPeh (New England Cheesemaking)
Geotrichum Candidum: bit.ly/3pxsJlq (New England Cheesemaking)
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
TOOLS and EQUIPMENT
Large Cheese Mold: bit.ly/41dRdgl (New England Cheesemaking)
Stainless Steel Slotted Spoon: amzn.to/42JWJc0 (Amazon)
Bamboo Mats: amzn.to/3qkEQ24 (Amazon)
Mesh Plastic: amzn.to/3JV19Xn (Amazon)
2-Ply Cheese Wrap for white mold cheeses: bit.ly/3NWqqSO (New England Cheesemaking)
Cambro Aging Boxes: bit.ly/2PfjYbA (Webstaurant)
Cheese Tester: amzn.to/3ObsBQN
Brown Cheese Wrap: bit.ly/3ex1r9f (New England Cheesemaking)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: [e-mail]
CHAPTERS
00:00 Brie Cheese
00:35 The White Mold cultures
01:04 Clabber Culture
01:34 Rennet
01:52 Checking for a clean break
02:26 Cutting the curd
02:42 Stirring and Resting
04:03 Filling the Mold
04:46 Flipping the cheese
06:02 Salting
07:30 Air Drying
07:47 Days 2-13 -- Developing the White Mold
09:48 Day 13 -- Wrapping the cheese
10:55 Day 16 -- Where things went wrong
11:12 Day 68 -- Core Sample
12:29 Course Correction!
12:50 Day 100 -- Cutting the Cheese
15:26 Day 104 -- Rethinking the Cheese
16:41 The Moral of the Story
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

[@gj6470]

I like this video. This is what home cheesemaking is really like for normal people. Not everything happens like the recipe says because there are so many variables. You have to make decisions based on gut feeling and learn from your mistakes. I tried an 8 inch brie and it just wouldn't ripen and just dried up. Smaller camenbert sized cheeses seem to ripen better. Best wishes from Wales

[@jmilkslinger]

Oh, thank you! This is SUCH a high compliment --- cheesemaking for normal people is what this channel is all about!

[@ericapeterson3748]

This is a great video. Very helpful. Thank you!

[@Adnancorner]

Perhaps you should do once a month live session where you can share your experiences with cheese making and other homesteading activities with your subs and also the viewers who may come in that session. Your personality is very motherly and kind, easy to follow instructions. I really like your channel.

[@jmilkslinger]

Aw, thank you!

[@jpitt4634]

It looks so good! Yum!

[@cydrych]

Murch-ie? A new cheese variety.

[@mcanultymichelle]

🙌🏻only 4 more weeks until I can cut and try my first round of farm cheddar.😊 I get so excited watching you with your cheeses,l get it.

[@MegaMackproductions]

I think this has a lot of interesting qualities. If it tastes nice and it hasn't killed you or made you sick then I'd say task failed successfully? I might try and repeat what you did here.

[@jmilkslinger]

I've yet to get sick from my own cheese --- go for it!

[@etm567]

You probably won't see this, but my cheese book says better brie gets a little brownish..... And, btw, it's the same as your second book, Home Cheesemaking, something like that.

[@jmilkslinger]

That's good to know! It's so interesting, how many "ideas" I have in my head that aren't the full picture or actually even correct.

[@asterixky]

You better patent that recipe. You just invented the Murch cheese.

[@jenniferr2057]

Humboldt fog? A crumbly inside, creamy outside, not so Brie cheese?

[@LisaPopeBloemers-bz2vh]

I don't stir my brie for that long so thinking it lost too much whey with all that stirring?

[@kathyf8910]

it needs air for the cultures to do their thing. placing it in ziplock will impede the aging with brie... trying one now, so wish me luck.

[@brendabeath1193]

Two questions: will these recipes work with pasteurized, unhomogenized milk? And where do you get your supplies?

[@jmilkslinger]

1. Yes, but make sure you add calcium chloride to the milk. 2. The links for tools, ingredients, and recipe sources can all be found in the description box below each video.

[@johnlundsteffensen419]

slow down, and talk slowly

[@jmilkslinger]

😅Noted! (You can also slow me down in the settings, if that helps at all...)