Bree Recipe: Easy Steps to Make Perfect Bree at Home

In the realm of culinary delights, few cheeses can compete with the richness and character of Brie. This luxurious French cheese has found its way into homes and fine dining establishments alike, thanks to its creamy texture and subtle flavor. But, what if you could make Brie at home? This guide will walk you through the easy steps to make perfect Brie, allowing you to savor this gourmet cheese without stepping out of your kitchen.

Understanding Brie

Brie is a pale, mold-ripened cheese that, when aged, develops a distinctive bloomy white rind. It originates from the Brie region in France but has become beloved worldwide. Before diving into the process, understanding the basic components will aid in achieving the best results:

• Milk: Typically, raw cow's milk is used for traditional Brie, but pasteurized milk is an easier and safer option at home.
• Rennet: This helps in curdling the milk. You can find animal or microbial rennet.
• Starter Cultures: These cultures ferment lactose to lactic acid, giving Brie its distinctive taste.
• Penicillium candidum: This mold is responsible for the white, edible rind.

Preparing Your Workspace

Cheese making, much like any culinary art, requires cleanliness and attention to detail. Here’s what you need:

• Sterilized Equipment: Include pots, cheesecloth, molds, and utensils to avoid unwanted bacteria.
• Temperature Control: A reliable thermometer is essential for accurate temperature management.
• Ageing Conditions: You'll need a place where temperature and humidity can be controlled for aging the cheese.

The Making Process

Step 1: Prepare the Milk

Warm 2 gallons of milk to 86°F (30°C) in a large pot. If using pasteurized milk, add calcium chloride (0.2 ml/gallon) to help with coagulation.

Step 2: Add Cultures

Sprinkle mesophilic culture (¹⁄₁₆ tsp for 2 gallons) and Penicillium candidum (¹⁄₃₂ tsp for 2 gallons) over the milk. Let it sit for 30 minutes to culture.

Step 3: Coagulate the Milk

Add liquid rennet, diluted in non-chlorinated water (0.5 ml/gallon), to the milk. Stir gently for a few minutes, then cover and leave undisturbed for about 1 hour until a clean break is achieved.

Step 4: Cutting the Curd

Cut the curd into ¹⁄₂-inch pieces with a long knife to release more whey. Let it sit for another 5 minutes.

Step 5: Ladle Curds into Molds

Use a perforated ladle or large spoon to transfer the curds into cheese molds, allowing whey to drain.

Step 6: Initial Drain

Let the curds drain for 24 to 48 hours. Flip the molds periodically to ensure even draining.

Step 7: Salting

After draining, sprinkle non-iodized salt on the surface of the cheese (about 1 tsp per side).

Step 8: Aging

Move the cheese to a cooler environment (55°F or 13°C) with high humidity (90-95%). A makeshift cheese cave or a home fridge with a temperature/humidity controller can work.

Step 9: Monitoring the Rind

Watch for the development of the white, moldy rind. Mist with a brine solution occasionally to encourage the growth of Penicillium candidum.

Step 10: Ripening

After 2-3 weeks, move the cheese to a less humid environment for a final aging. Brie will continue to ripen from the outside in for up to 60 days.

🧀 Note: The aging process can vary; patience is key. Temperature, humidity, and the timing of salt application all influence the final product.

Final Thoughts

Making Brie at home can be a rewarding experience, offering not just a delicious treat but also a deeper appreciation for this traditional French cheese. While the process might seem complex, each step builds on the last, creating a product that’s both artisanal and personal. Remember that homemade cheese can sometimes differ from commercial varieties due to slight variations in environment and technique, but this is part of its charm.