Make Creamy Brie cheese at Home in 5 Easy Steps

Have you ever tasted brie cheese so amazing that you couldn’t stop eating it? Well, guess what? You can make that same delicious cheese at home! It might sound fancy, but with just a few ingredients and some simple steps, you can be enjoying creamy, melty brie cheese any time you want.

Here’s the good news: it only takes about an hour of your time spread over a few days. You’ll start with plain milk and end up with a decadent, gooey Brie Cheese that will blow away any brie cheese lover you know. Don’t worry, making brie isn’t scary! We’ll walk you through the entire process, step-by-step. Just tie on your apron and get ready to create some brie cheese magic in your kitchen!

Equipment Needed for Homemade Brie Cheese:

To make creamy Brie at home, you’ll need a few essential supplies.

Cheesecloth and Kitchen Twine:

You’ll need cheesecloth to drain the curds and shape the cheese. Look for high-quality, reusable cheesecloth. Kitchen twine helps secure the cheesecloth around the curds.

Pot or Dutch Oven:

A pot or Dutch oven with a fitted lid is ideal for heating the milk and culturing the curds. Stainless steel or enamel-coated pots work well. Avoid aluminum or non-stick coatings which can affect the culture.

Ladle:

A stainless steel ladle helps gently stir the curds while they’re heating and culturing. Avoid wood which can harbor bacteria.

Thermometer:

An instant-read digital thermometer ensures the milk reaches the proper temperature for culturing. Look for one that can measure up to 220°F.

Mold:

You’ll need a mold to help the brie cheese hold its shape as it ages. A traditional brie cheese mold is round, about 6 to 8 inches in diameter and 3 to 4 inches tall with holes or slits in the sides to allow air flow. However, any container with a lid and holes will work, like a plastic storage container.

Culture:

Mesophilic culture contains bacteria that convert the milk’s lactose into lactic acid, which causes it to curdle. You can find mesophilic cultures online or at cheesemaking supply stores. Follow the directions to determine how much culture to use for your amount of milk.

With the right equipment and a little patience, you’ll be enjoying creamy homemade Brie in no time. The key is using quality ingredients and maintaining a sterile environment. Happy cheesemaking!

How to Make Brie Cheese Curds:

Gather the Ingredients:

To make brie cheese curds at home, you’ll need just a few simple ingredients: whole milk, mesophilic culture, rennet, and salt. For the best results, use milk from grass-fed cows, as it contains higher amounts of butterfat and protein to yield a richer, creamier cheese.

Heat the Milk:

Pour the milk into a large saucepan and heat it to 90°F, stirring frequently. This heating process helps the culture and rennet work properly in the next steps. Once it reaches temperature, remove from heat.

Add the Culture and Rennet:

Stir in the mesophilic culture and let it sit for about 30 minutes. Then, add the diluted rennet according to the package instructions. Gently stir in the rennet, then cover and let it sit in a warm area for 12 to 16 hours until it forms curds.

Cut and Cook the Curds:

Once set, cut the curds into 1/2-inch cubes. Place the pot back over low heat and slowly heat to 100°F, stirring gently, for about 30 minutes. This cooking process helps the curds release more whey and become firmer.

Strain, Salt, and Age:

Line a colander with cheesecloth and set it over another pot. Gently pour the curds and whey into the colander. Tie the corners of the cheesecloth to make a draining sack and hang for 8 to 12 hours until the curds stop dripping. Remove the curds, cut them into 1/2-inch pieces, and lightly salt them. Place the curds in a mold, cover, and age in the refrigerator for 10 to 14 days. Your creamy, spreadable brie is now ready to enjoy!

Draining and Salting the Curds:

After culturing the curds for 12-24 hours, it’s time to drain and salt them. This step expels excess whey from the curds and seasons them with salt, giving brie its distinctive taste and texture.

Draining the Curds:

To drain the curds, line a colander with cheesecloth or butter muslin and gently pour the curds into the cloth. Tie the corners of the cloth together and hang it over the sink or a deep pot to drain for 6 to 12 hours. The longer it drains, the firmer the final cheese will be. Gently stir and flip the bundle over in the cloth every 30 minutes as it drains to promote even whey release.

Salting the Curds:

Once drained, unwrap the bundle and place the curds in a container. For every 4 cups of curds, sprinkle with 1 teaspoon of kosher or cheese salt and gently but thoroughly mix with your hands. The salt will slowly dissolve into the cheese over the next few days of aging.

Taste the curds after mixing in the salt—they should taste mildly salty. Add more salt 1/2 teaspoon at a time until the flavor is balanced. The saltiness will become more pronounced as the cheese ages.

Shaping the Curds:

Now shape your salted curds into a wheel. Place the curds into a cheese mold, bowl or container lined with cheesecloth or butter muslin. Gently press down on the curds with your hands to compact them together into a cohesive layer in the bottom of the mold. Repeat, layering and pressing more curds on top until the mold is full.

Cover and let the shaped curds rest in a cool aging spot for 2 to 3 days before enjoying. At this point, your homemade brie is ready to eat, though aging it longer—up to 1-2 weeks—will intensify the flavor. Enjoy your creamy brie with crackers, crusty bread, fresh or dried fruit. Homemade cheese doesn’t get better than this!

Ripening the Brie Cheese Wheels:

Now comes the fun part—ripening your brie! The ripening process transforms the bland, chalky curds into a creamy, decadent cheese. As the wheels age, bacteria get to work breaking down the curds, releasing buttery flavors and a soft, spreadable texture.

• To ripen your brie, place the wheels in a humidity-controlled environment like your refrigerator.
• An ideal humidity level is around 95%. You can use a plastic container with some damp paper towels placed on the bottom to help maintain moisture.
• Make sure the paper towels aren’t in direct contact with the wheels.
• Check your brie daily and turn the wheels over every few days so they ripen evenly. At first, the wheels will feel quite firm.
• After 3 to 5 days, the centers will start to soften. Once the centers are creamy and spreadable, the brie is ready to eat!
• This usually takes 10 to 14 days total for a typical small wheel of brie cheese.

As the Brie Cheese ripens further, the paste will become runnier and the flavor more pronounced. The edible rind will also become softer. Many people prefer brie at this ultra-ripe stage, when you can spoon it directly onto bread or crackers. However, the brie does not have a long shelf life at this point and is best eaten within a couple of days.

• A well-ripened brie should have a wrinkly, soft rind with no foul odors.
• If at any point the brie develops a strong ammonia smell or shows signs of mold other than harmless white surface mold, it has become overripe and should be discarded.
• When ripe and ready to eat, keep your brie refrigerated and enjoy within 7 to 10 days for best quality.
• Homemade brie is best served at room temperature, so take it out of the fridge an hour before eating.
• Bon appetit! Your homemade brie is ready to be savored.
• Spread it on a fresh baguette, serve with fruit, or add to sandwiches.
• However you eat it, homemade brie is always a treat. Enjoy!

Storing and Serving Your Homemade Brie cheese:

Now that you’ve made your delicious Brie, it’s time to wrap it up and let it sit. As the cheese ages, it will develop a soft, spreadable texture and pungent aroma. Resist the urge to dig in right away – your patience will be rewarded!

Wrapping and Aging:

Wrap your wheel of Brie in parchment or cheese paper and place it in an airtight container like a plastic container with a lid. Let it sit in the refrigerator for at least 2 weeks so the flavors can develop. During this time, flip the wheel over every few days so it ripens evenly. The longer it ages, the softer and more pungent it will become.

Serving Suggestions:

• After 2-4 weeks, your Brie will be ready to serve and share! Bring it to room temperature before serving to maximize the flavor and aroma.
• Brie pairs beautifully with fresh or dried fruit, nuts, and crusty bread.
• Slice off the top rind and spread the oozing cheese onto bread, crackers or fruit.
• A classic accompaniment is a baguette with slices of fresh pear or apple.
• For an easy appetizer, top rounds of bread with Brie and a spoonful of fig jam or apricot preserves.
• Brie also melts wonderfully, so try topping a burger with a few slices or make grilled cheese sandwiches with Brie and bacon or caramelized onions.
• If your Brie lasts more than a month, check that it still smells and tastes fresh before eating – while aged cheese has an intense flavor, it can spoil if left too long.
• When in doubt, it’s best to discard it.
• A homemade wheel of Brie is a treat to share with family and friends.

Follow these tips for storing and serving your cheese and you’ll be enjoying this French delicacy for weeks to come! Let the compliments roll in.

Conclusion:

Who knew you could make dreamy Brie cheese right at home? Believe it or not, it only takes 5 steps! We’ll walk you through everything, from warming up the milk and adding special ingredients to letting the cheese rest and develop its flavor.

These special ingredients are like tiny helpers that turn the milk into a delicious, spreadable cheese. The end result is a creamy Brie Cheese with a rich and tangy taste that goes perfectly with all sorts of goodies, like fruit, nuts, and even wine!

It’s true, making Brie requires some patience as it ages, but trust us, the wait is totally worth it. This recipe is easy to follow, so give it a shot and you might just become a cheesemaking whiz! Don’t be shy, let your inner cheesemaker out – happy crafting!