Creamy brie from goat’s milk: an easy step-by-step guide

Are you a cheese enthusiast seeking to explore the delectable world of brie? If so, embarking on the journey of crafting your own goat milk brie is an endeavor that promises both culinary satisfaction and a profound appreciation for the art of cheesemaking. This comprehensive guide will meticulously guide you through the steps involved in creating this exquisite cheese from the comfort of your home.

Gathering Essential Ingredients and Equipment

Before embarking on this culinary expedition, it is imperative to gather the necessary ingredients and equipment:

• Goat milk: 2 gallons
• Mesophilic starter culture: ¼ teaspoon
• Rennet: ½ teaspoon
• Salt: 1 tablespoon
• Penicillium candidum mold: 1/8 teaspoon
• Cheesecloth: 2 yards
• Cheese mold: 9-inch diameter
• Thermometer: Instant-read
• pH meter: Optional

Preparing the Goat Milk

1. Sterilize equipment: To ensure a pristine environment for cheesemaking, sterilize all equipment that will come into contact with the milk by boiling or soaking them in a sanitizing solution.
2. Warm the milk: Pour the goat milk into a large pot and gently heat it to 86°F (30°C) over medium heat, stirring occasionally to prevent scorching.
3. Add starter culture: Sprinkle the mesophilic starter culture over the warm milk and stir gently to dissolve. Allow the milk to rest for 30 minutes.

Coagulating the Milk

1. Add rennet: Dissolve the rennet in a small amount of cold water and add it to the milk. Stir gently for 30 seconds.
2. Allow the milk to set: Cover the pot and let the milk rest undisturbed for 18-24 hours, or until a firm curd has formed.

Cutting the Curd

1. Check the curd: Gently insert a clean knife into the curd. If a clean break forms, the curd is ready to be cut.
2. Cut the curd: Using a sharp knife, cut the curd into ½-inch cubes. Allow the curds to rest for 10 minutes.
3. Gently stir the curds: Stir the curds gently for 10 minutes to release any remaining whey.

Draining and Molding the Cheese

1. Line the cheese mold: Line the cheese mold with cheesecloth, leaving enough overhang to cover the cheese.
2. Ladle the curds into the mold: Gently ladle the curds into the lined mold.
3. Wrap and press the cheese: Fold the overhanging cheesecloth over the cheese and place a weight on top. Press the cheese for 12 hours at room temperature.

Salting the Cheese

1. Unmold the cheese: Carefully unmold the cheese and remove the cheesecloth.
2. Salt the cheese: Sprinkle the salt evenly over the surface of the cheese.
3. Re-wrap and press the cheese: Re-wrap the cheese in cheesecloth and press it for another 12 hours at room temperature.

Inoculating with Mold

1. Prepare the mold solution: Dissolve the Penicillium candidum mold in 1/4 cup of cold water.
2. Spray the cheese with the mold solution: Using a spray bottle, mist the surface of the cheese evenly with the mold solution.
3. Wrap and age the cheese: Wrap the cheese in cheesecloth and age it at 55-60°F (13-16°C) and 85-90% humidity for 4-6 weeks.

Monitoring and Maintaining the Cheese

1. Monitor the humidity: Use a hygrometer to monitor the humidity in the aging environment. Adjust the humidity as needed by adding or removing water to the aging container.
2. Turn the cheese regularly: Turn the cheese every other day to ensure even ripening.
3. Check the mold growth: As the cheese ages, the mold will grow and form a white, bloomy rind. Monitor the mold growth and trim away any excess.

Enjoying Your Homemade Goat Milk Brie

After 4-6 weeks of aging, your goat milk brie will be ready to savor. Unwrap the cheese and serve it at room temperature. Pair it with crusty bread, fruit, or a glass of your favorite wine for an unforgettable culinary experience.

A Note on Safety

When working with raw milk, it is essential to follow strict hygiene practices to prevent contamination. Pasteurizing the milk before starting the cheesemaking process is highly recommended.

Troubleshooting

My curd is too soft.

• The milk may not have been warm enough when the rennet was added.
• The rennet may have been too weak or not added in the correct amount.

My cheese is too dry.

• The cheese may have been pressed for too long.
• The aging environment may have been too dry.

My cheese has mold spots that are not white.

• The cheese may have been contaminated with other molds.
• The aging environment may have been too warm or humid.

What You Need to Know

Can I use cow’s milk instead of goat milk?

Yes, you can use cow’s milk to make brie cheese. However, the flavor and texture of the cheese will be slightly different.

How long can I store homemade brie cheese?

Homemade brie cheese can be stored in the refrigerator for up to 2 weeks.

What is the best way to serve brie cheese?

Brie cheese is best served at room temperature. Pair it with crusty bread, fruit, or a glass of your favorite wine.