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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

  2, 171 Likes    64 Dislikes

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

https://www.facebook.com/LittleGreenCheese/ or

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