СЫР БРИ: пошаговая технология ☆ Как сделать сыр Бри в домашних условиях

To make Brie at home, start with pasteurized milk at 68 °C for 10 minutes or 63‑65 °C for 30 minutes. Standardize the milk to a fat‑protein ratio of 0.95‑1. Add 80 % of the recommended rennet, and inoculate with starter cultures: Streptococcus thermophilus, Leuconostoc, Penicillium candidum, Geotrichum candidum, and Kluyveromyces lactis. Monitor pH: start at 6.6‑6.7, before adding rennet 6.35‑6.45, before curd cutting 6.15‑6.25, before salting 5.05‑5.15. Add salt at 1.6‑1.8 %. Then proceed with the standard Brie‑making steps.