Tracking the progress of your homemade brie - Aug 21

Posted on Monday, August 22, 2016 | By Nicole Easterday |

These are the notes and photos as we track the brie we made in class on August 21st, 2016. Follow along as we watch our delicate curds transform into gooey deliciousness.

Day 1 - August 21
Day 1 is the day we made the brie. We all took our basket of edible homework in a ziplock bag and hopefully remembered to drain the whey out periodically.  
45 minutes after filling the basket, we flipped the curds for the first time. 3 hours later we flipped again then left it at room temperature over night. 


Day 2 - August 22

Here is my Brie on Day 2. This morning when I woke up I salted the top of the Brie with a pinch of non-iodized salt. I set my alarm for an hour to remember to flip it and salt the other side. Then I left the house for two hours. Oops!  Flipped it and salted the other side when I got home. No big deal. At this point the curds were still in the form. 

Brie Day 2
Four hours later I was going to put it in the aging container but I got busy so I got around to that around 4pm. No problem. 
I put one Brie in this aging container with some older Brie friends (our brie is the one on the right). It will spend the next two weeks in my wine fridge at about 50 degrees Fahrenheit. I'll flip it every day for the first week. 
Brie Day 2 - Warmer aging container
I put the other Brie in this aging container where it will spend its next five weeks or so in my normal fridge.  I won't snap the lid all the way on because I want it to be able to breathe.  I'll flip it every day or so for the first two-three weeks until it's fully covered in delicate white fuzz. 
Brie Day 2 - Cooler aging container


Day 3 - August 23

Every day for the first week I'll be removing the brie from it's container to flip it and to wipe the condensation from the sides of the container with a clean towel.

Here is the regular refrigerator sample. You see the condensation that needs to be wiped down. A close look at the edge of the cheese doesn't show any fuzz yet.

Here is the wine fridge sample. If you look VERY closely you can actually see the edges are beginning to look just ever so slightly fuzzy (I can see it better in person than in the photo):

Day 9 - August 29

The wine fridge brie is looking beautifully matted in soft, white fuzz and is ready to be wrapped. All I'm looking for here is complete coverage in white mold. In this photo, you can see the impressions my fingers made where I lifted the brie - this shows how deep the mold is.

Day 9 Brie

After wrapping, I'm going to place it back into the wine fridge for further ripening. I'll try to remember to flip it every couple of days. It should be ready to eat in about a week when it feels soft like the web between my thumb and forefinger when I squeeze the center.

The regular fridge brie has developed visible mold but it's nowhere as thick and I'd like to see it develop more before I wrap it. Several more days ought to do it. Here's what it looks like now.

Day 14 - September 2

Finally, the brie stored in the regular fridge is covered in fuzz and ready to be wrapped and stored in the regular fridge for another week or two until it feels soft like the web between my thumb and forefinger when I squeeze the center.. Check it out:

Wrapping the Brie:

If your brie is now covered in mold, it's time to wrap it in the wrapper you got in class.  Here's a pictorial how-to:



How does your brie look today? What are you aging it in and at what temperature?