Homemade Brie Cheese
Description
Suitable for both holidays and everyday meals. Want to find out who among you is the cheese maker? If you love enjoying the taste of mold-ripened cheeses and love to experiment, this recipe for making Brie cheese at home is for you. 1. Divide the amount of boiled water specified in the recipe into two cups. In one, dissolve the citric acid; in the other, dilute the rennet. 2. Heat the milk to 30–35°C and pour in the citric acid solution, mixing well; then add the rennet and mix well again. 3. Cover the pot of milk with a lid and leave it in a warm place for 1 hour. During this time, the milk should coagulate into a curd. 4. Cut the curd directly in the pot into small cubes. Leave for about 10–15 minutes. 5. Place the pot over low heat and warm to 40–45°C. Stir the cheese gently the entire time. 6. Remove the pot from the heat and let it rest for 15–20 minutes. The cheese grains should settle to the bottom of the pot. 7. Strain the contents of the pot through a colander lined with cheesecloth. Let the whey drain for 2–3 hours. 8. Lightly salt the cheese mass, mix, and transfer it to a mold with small holes. 9. Let the cheese dry on cloth for 1–2 days, changing the cloth to a dry one periodically. 10. Carefully scrape the mold from a piece of store-bought Brie cheese — without any pieces of cheese!!! Rub our piece of cheese with the mold on all sides. 11. Place the cheese in a container with a lid and put it in the refrigerator. After 4–5 days, white mold should begin to grow on the cheese. After 10–14 days, there will be quite a lot of it. 12. Place the cheese in the container on a sheet of parchment paper, bottom side up, and wait another 10–14 days for the mold to grow on this side of the cheese as well. That’s it — enjoy your homemade cheese :) Serve it as an appetizer.