Brie, the "Queen of Cheeses," is a soft, creamy delight that has captured the hearts of cheese lovers for centuries. Originating from the French region of the same name, its rich flavor and velvety texture make it a favorite on cheese platters across the globe. While making cheese at home might seem daunting to some, crafting your own Brie can be surprisingly straightforward. Here's how you can create this luxurious cheese in your kitchen with five easy steps.

Step 1: Gathering Your Ingredients and Equipment

Before diving into the cheesemaking process, ensure you have all necessary ingredients and equipment ready. For homemade Brie, you'll need:

Ingredients:

  • 4 liters of whole milk (preferably raw, as pasteurized milk must be calcium-fortified to work)
  • 1/4 teaspoon mesophilic starter culture
  • 1/8 teaspoon penicillium candidum (this gives Brie its characteristic white rind)
  • 1/16 teaspoon liquid animal rennet dissolved in 1/4 cup non-chlorinated water
  • 2 teaspoons non-iodized salt

Equipment:

  • Large stainless steel pot
  • Long knife (curd knife)
  • Slotted spoon
  • Cheese thermometer
  • pH meter (optional but helpful)
  • Brie molds
  • Cheese mat
  • Cheese paper for wrapping

Step 2: Culturing the Milk

Heat the milk gently in your large pot to 32°C (90°F), stirring occasionally to prevent scorching. Once the milk reaches the correct temperature, add the mesophilic starter culture and penicillium candidum, stirring gently but thoroughly for about a minute to ensure even distribution. Cover the pot and let the milk ripen for an hour, maintaining the temperature.

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Step 3: Coagulation with Rennet

After the milk has ripened, add the diluted rennet while stirring slowly. Continue to stir gently for a couple of minutes to distribute the rennet throughout the milk. Then, allow the mixture to sit undisturbed for about 90 minutes or until a firm curd forms. The milk's transformation into curd is crucial, as it's where the magic begins. You can check if it's ready by performing a clean break test; insert a knife, and if the curd splits cleanly around it, you can move to the next step.

Step 4: Shaping and Draining the Curds

Once you have a firm set, cut the curd into approximately 1-inch cubes using a long knife. Allow the cut curds to rest for 5 minutes. Then, very gently, stir the curds at the same temperature for another 20 minutes. After stirring, let the curds settle for 5 minutes, then ladle them into your Brie molds placed on a cheese mat. No pressing is needed -- just let gravity do the work. Flip the molds several times over the next few hours to ensure even draining and shaping. Leave the curds to drain in the molds for 18 to 24 hours.

Step 5: Salting and Aging

After demolding, sprinkle the non-iodized salt evenly on all sides of your cheese. This not only aids in flavor development but also helps in forming the rind.

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Place the salted cheeses back onto a clean cheese mat and move them to an aging location. Brie needs to be aged at a cooler temperature, around 12°C (53°F), with high humidity, ideally 85% to 90%. You can use a wine fridge set to this temperature or a regular refrigerator with a humidity control box.

Turn the cheeses daily to ensure even mold growth and let them age for about 4 to 6 weeks. You'll know your Brie is ready when the entire cheese feels soft to the touch, and a thin, white, velvety rind has developed.

Once aged to your liking, wrap each cheese in cheese paper and store it in your refrigerator to halt the aging process. Your homemade Brie can be enjoyed immediately or saved for up to a few weeks to further meld and intensify the flavors.

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Conclusion

Making Brie at home is a rewarding endeavor that brings a slice of French culinary tradition into your kitchen. It requires patience and attention to detail, but the result is a delectable cheese that you can proudly share with family and friends. Whether enjoyed on its own, baked to gooey perfection, or paired with fruits and nuts on a cheese platter, your homemade Brie is sure to impress. Bon appétit!

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