Make Brie at Home!

Рет қаралды 2,477

Күн бұрын

This video will take you step by step through the process to make Brie at home. Its much easier than you might think to make this fabulous cheese at home!
Links to ingredients and equipment.
Ingredients
Geotrichum Candidum
cheesemaking.c...
C101 Culture
cheesemaking.c...
Penicillium Candidum
cheesemaking.c...
Rennet
cheesemaking.c...
Cheese Salt
cheesemaking.c...
Calcium Chloride
cheesemaking.c...
Equipment
Thermometer
cheesemaking.c...
Measuring Spoons
cheesemaking.c...
Ladle
cheesemaking.c...
Brie Forms
cheesemaking.c...
Draining Mats
cheesemaking.c...

Пікірлер: 16

@serf6355 7 ай бұрын

You're lucky to be in one of the states where they allow raw milk! Thanks for the video 👊

@Cheeseologywithadam 7 ай бұрын

Thanks for watching! Yeah, dairy laws vary, but you can make fabulous cheese out of store bought, pasteurized milk, but raw adds a little more flavor!

@alanreddin533 3 ай бұрын

If I could make a constructive criticism, you repeat yourself too much. Your videos would have a better flow and be more interesting and concise without that.

@Cheeseologywithadam 2 ай бұрын

Thanks

@SamayoaMoran 6 ай бұрын

Hi! Nice video. Thanks for sharing. I want to try making these delicious French cheeses and I think I'm going to stick with your method, but I have some doubts When you use new dairy cultures, do you keep the rest in the refrigerator? How do you store them and how long can you keep them frozen once the envelope has been opened? Greetings and thanks for share.You already have a new follower 😎

@Cheeseologywithadam 6 ай бұрын

Hello, Thanks for watching! I store all my cultures in the freezer. If stored in the freezer, the cultures can last upwards of 2 years. I've never had an issue with old cultures, and some I don't use often.

@mossberg882 7 ай бұрын

Great video! i like your editing and video angles you use. very helpful Thank you too for leaving the little bits of "unfortunate variables" of the process in your video too, like losing a little bit of curd when flipping. I as a beginner i appreciate seeing that even when those little things happen, that there's no need to panic or get frustrated because at the end of the process, you can still achieve a picture perfect result like yours ended up as. Thanks again Adam!

@Cheeseologywithadam 7 ай бұрын

Glad it's helpful! Please don't hesitate to reach out with any questions!

@brucemattes5015 3 ай бұрын

Greetings, and thanks for the video. Would you consider expanding the series to a 5-part series by adding St. Marcellin cheese making to the list? Gavin Webber has the only online video on the making of St. Marcellin cheese, and his video is 7-years and 9-months old. Apparently not very many people either like St. Marcellin cheese, or make St. Marcellin at home. Thanks, Bruce

@Cheeseologywithadam 3 ай бұрын

Hey Bruce. Thanks for the suggestion. I was trying to decide what to make next...now I know! More than happy to make this cheese.