Unlock The Secret: How To Create Heavenly Brie Cheese From Goat Milk At Home

Embarking on the culinary adventure of making brie cheese from goat milk is a rewarding experience that yields a delectable and creamy delicacy. This guide will provide you with a step-by-step walkthrough of the process, ensuring that you create an exceptional cheese that will impress your taste buds and those of your loved ones.

Gathering the Essential Ingredients

Before delving into the cheesemaking process, gather the following ingredients:

• 1 gallon (3.8 liters) fresh, raw goat milk
• 1/4 cup (60 ml) distilled vinegar or lemon juice
• 1/8 teaspoon (0.5 ml) mesophilic starter culture
• 1/16 teaspoon (0.25 ml) rennet

Sanitizing Equipment

To prevent contamination, it is crucial to sanitize all equipment that will come into contact with the milk and cheese. This includes pots, spoons, molds, and thermometers. Use a food-grade sanitizer or a solution of 1 part bleach to 10 parts water.

Preparing the Milk

1. Pour the goat milk into a large pot and heat it to 86°F (30°C) over medium heat.
2. Stir in the distilled vinegar or lemon juice to acidify the milk and create a curd.
3. Let the mixture stand for 5 minutes, or until the curd has formed.

Cutting and Draining the Curd

1. Use a sharp knife to cut the curd into 1-inch (2.5 cm) cubes.
2. Let the curd rest for 10 minutes to allow the whey to separate.
3. Line a colander with cheesecloth and pour the curd into it.
4. Let the whey drain for 2-3 hours, stirring occasionally to prevent matting.

Salting the Curd

1. Sprinkle 1/2 cup (120 g) of salt over the drained curd.
2. Mix the salt thoroughly into the curd.
3. Let the curd rest for 30 minutes to absorb the salt.

Molding the Cheese

1. Line a brie mold with cheesecloth.
2. Transfer the salted curd into the mold and press it down firmly to fill the mold.
3. Cover the mold and let the cheese rest for 12 hours at room temperature.

Piercing and Aging the Cheese

1. After 12 hours, pierce the cheese with a sterile needle or toothpick to create small holes for air circulation.
2. Place the cheese in a humid environment (70-80% humidity) at a temperature of 55-60°F (13-16°C) for 2-3 weeks.
3. Turn the cheese daily to ensure even ripening.

Developing the Rind

1. After 2-3 weeks, the cheese will have developed a white surface mold.
2. Use a soft brush to gently remove any excess mold.
3. Let the cheese age for an additional 4-6 weeks, turning it weekly.

Enjoying Your Homemade Brie

Once your brie cheese has aged for a total of 6-8 weeks, it is ready to enjoy. Serve it with crackers, bread, or fruit for a delightful culinary experience.

Tips for Success

• Use high-quality, fresh goat milk for the best flavor.
• Keep the temperature of the milk and environment consistent throughout the process.
• Be patient and allow the cheese to age properly for a full, rich flavor.
• Store the cheese in a refrigerator for up to 2 months.

Troubleshooting

• Curd is too soft: Increase the amount of vinegar or lemon juice used to acidify the milk.
• Curd is too hard: Reduce the amount of vinegar or lemon juice used to acidify the milk.
• Cheese is too salty: Reduce the amount of salt used.
• Cheese is too moldy: Remove any excess mold and increase the humidity of the aging environment.

Questions You May Have

1. Can I use pasteurized goat milk to make brie cheese?

Yes, you can use pasteurized goat milk, but the flavor and texture may be slightly different than if you use raw milk.

2. How long does it take to make brie cheese from goat milk?

It takes approximately 6-8 weeks to make brie cheese from goat milk, depending on the aging time.

3. What is the ideal humidity for aging brie cheese?

The ideal humidity for aging brie cheese is 70-80%.