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How to Make Double Brie Cheese at Home - Buxrs.com
Published: 2 years ago By: Gavin Webber

By: Gavin WebberPublished: 2 years ago


196, 574 views

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This is my version of Double Brie. It is creamy, rich, and delicious once fully ripened. The use of Flora Danica as the starter culture ensures a buttery texture and feel in the mouth. I am looking forward to the taste test in two weeks time.

Ingredients for Double Brie
8 L (8 qt) Cows Milk 3.8% fat
200 mL (6.76 fl oz) Pure Cream 40-45% fat
1/4 teaspoon Flora Danica
1/16 teaspoon Penicillium Candidum
1/32 teaspoon Geotrichum Candidum
1.25 ml (1/4 tsp) Calcium Chloride in 1/4 cup water
1.25 ml (1/4 tsp) Liquid Rennet in 1/4 cup water
Cheese Salt

Please help contribute to translations and subtitles for this video: http://www.youtube.com/timedtext_video?ref=share&v=06m_ib-tYy8

Starter culture and moulds used.
Flora Danica; https://goo.gl/8uqDGT
Penicilium Candidum; https://goo.gl/e9S44E
Geotrichum Candidum; https://goo.gl/bSmNt1

Rennet Chymax Plus IMCU 200; https://goo.gl/HrSPJu
Calcium Chloride; https://goo.gl/xmcCjv

I recommend our Camembert Cheese kit; https://goo.gl/EchFBo

Check out my other cheese tutorials; https://www.youtube.com/playlist?list=PLJeLu-keUCHZPJnyxwuDOJyeB2EcoFLQB

Help fund the next cheese making video by pledging your support at Patreon; https://www.patreon.com/greeningofgavin

T-Shirt merch; http://www.cafepress.com.au/cheesemantv/13747469

For written recipes; https://www.littlegreencheese.com/recipes

Little Green Cheese Podcast, visit https://www.littlegreencheese.com/podcast

Facebook;
https://www.facebook.com/LittleGreenCheese/ or
https://www.facebook.com/LittleGreenWorkshops/



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