Armed with sterilized equipment, a temper, and a better starter culture, I went for Brie once more. This time the curds behaved, and I was able to save the whey and beat it into ricotta submission later on. These two beautiful little rounds of brie were then put in the fridge with their white mold coats.
That part turned out lovely. The hard part, humidity, didn’t turn out so nice. My brie tasted like brie but dried up and hard. Oops.
This whole teaching yourself cheesemaking thing? Not. Easy.
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Musings inspired by the wine country lifestyle.
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