Ingredients
This one gallon batch will make two, 4" cheeses about 1.5" thick when ripe. The recipe is for the cultures I use but you can substitute whatever mesophylic starter you normally use and you need at least one of the Camembert cultures.1 Gallon Homogenized Milk
1/2 tsp Calcium Chloride
Heat to 90F then add:
1/8 tsp of EZAL Meso culture
1/8 tsp of P. camembert
1/8 tsp of G. camembert
One drop of B. linnens
Ripen for one hour, then add:
1/8 tsp rennet then rest for 2 hrs.
Description
This Is Jack Schmidling's Recipe For Making Brie At Home. As Jack Notes This Is An Advanced Recipe So You Should Know Some Basics Before You Dive In, Recipes From GourmetSleuth
Gourmet Sleuth
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