Triple Cream Brie, First Attempt: I personally just made some triple cream brie with flora danica & penicillium candidum. When I was at the stirring phase, the temp had lowered to around 80F so I decided to put my burner on to warm it back up to 86F. I placed it on medium heat & warmed it to 86F & then I thought I turned the burner off but had placed it on low heat! So I’m scooping my curds into my containers & I’m starting to feel the temp increase & as I got to the end of my curds the last of the curds & the whey started steaming! I thought to myself, why is it so hot? I looked at the burner - it was still on! The whey had reached 115F, thus pasteurizing & killing off the penicillium candidum (so much for the 3 hours of ‘blooming’ the milk) - also the final curds where a bit firmer than the first ones I placed at the bottom of my containers. I probed the cheeses, each at 90-110F & too hot for the penicillium. I read a science journal online that the minimum temp for penicillium candidum is 80.6F, the perfect temp is 93.2F & the maximum temp is 98.6F before the spores are essentially pasteurized. I also read online that if the cheese curds are too hot - you can let them cool down & then add a little fresh mixture of cooled whey with dissolved flora danica & penicillium candidum to re-inoculate the cheese at suitable temperature. I also read other people wait for the cheese to drain & cool before sprinkling on the dry penicillium candidum powder - leave it for a day & then sprinkle on salt afterwards on a more dry cheese product. Most don’t know, penicillium candidum is not a yeast (fungi), bacteria (flora danica) or mold - it’s actually a mushroom mycelium fungus! So essentially, people are making a mushroom cheese mycelium brick & most mushrooms don’t like it too dry (dormant stage) or too wet (can’t myceliate properly). This is why the spores only start to grow once the cheese has fully drained & is in a ‘moist’ environment. Recipe: Ingredients! 760 ml / .20 Gallons / 3.2 Cups Heavy or Whipping Cream. 7.6 litres / 2 Gallons Whole Pasteurized, Not Homogenized Cows Milk. (No ultra-pasteurized milk!) * 1/4 tsp Flora Danica bacterial culture (or MM100). * 1/8 tsp Penicillium Candidum (Minimum Temp: 80.6F, Perfect Temp: 93.2F, Maximum Temp: 98.6F) * 1/2 tsp CaCI2 liquid (33%) (In 1/4c Water). * 1/4 tsp Liquid Rennet (Double Strength). * Non-chlorinated water (x2 1/4 Cups For Calcium Chloride & Rennet Solutions). * 42 g / 1.8 oz Cheese Salt or Kosher Salt (non-iodized). Directions: Add calcium chloride solution. Heat slowly to 86F. Add 2 cultures, let it absorb water for 1min then stir in. Let sit for 3 hours to let batch grow cultures. Warm back up to 86F & add rennet solution & let sit for 90min, 1.5 hours. Check for clean break. Cut into 3/4inch cubes. Stir curds for 10min & then sit for 5min. Let whey drain for a small amount of time to make sure they’re small enough to place into medium cheese draining containers. Flip 5 times over 12 hours to develop even texture. Salt 1.5-2% (per gram: 400g x 0.02% = 8 grams each). Let sit & dry for a few hours, place in box on top of raised platform with cheese liner beneath, with 95% humidity to age - while flipping daily at 55F. 35 Days: 5 Weeks (hard cheese). 49 Days: 7 Weeks (7x7) = medium soft. 63 Days: 9 Weeks = soft & pliable. 84 Days: 12 Weeks = runny + dip-able. 🔥⚖️🧀 READ ⬇️: The Lord showed me, yeast is a fungus & is OK to eat - edible mushrooms (not ‘magic mushrooms’) are alright to eat, including beneficial bacteria. BUT! Mold is not OK to eat, but the white hairy ‘mold’ on brie is a fungus - not a mold, it’s mushroom mycelium (but blue cheese is not OK to eat, as it is mold - not fungus). - Geotrichum candidum is not alright as it can cause disease in immunocompromised humans, but penicillium candidum is a fungus. ALSO: Calf rennet & goat rennet when cooking in cow or goat milk breaks one of God’s laws (Deuteronomy 14:21, don’t cook a baby cow or goat in it’s own mother’s milk). Vegetable rennet is alright to use, as long as it’s not derived from mold - but fungus or bacteria (kosher). 🌻 It’s amazing God & Christ allows us to make all these things with what He’s made! But if we never accept Him, we won’t make it into Heaven - all bad things we’ve done has to be paid back with our lives, so accept Christ’s death as sacrifice to atone for what you’ve done (no matter how small): or go to the bad place where people will burn for eternity, I personally don’t want to go there - amen! 👏 - Why Did I Comment This? I try to represent & preach according different topics when I watch videos. I leave a trail of seeds that might be planted in people’s hearts so they may eat the wisdom God has grown. I have a whole online ministry, God bless! (The parable of the seed sower: Matthew 13 Bible.)
This is so cool! Thanks for sharing ❤️
Thanks for watching, and you're welcome! 😀
Triple Cream Brie, First Attempt: I personally just made some triple cream brie with flora danica & penicillium candidum. When I was at the stirring phase, the temp had lowered to around 80F so I decided to put my burner on to warm it back up to 86F. I placed it on medium heat & warmed it to 86F & then I thought I turned the burner off but had placed it on low heat!
So I’m scooping my curds into my containers & I’m starting to feel the temp increase & as I got to the end of my curds the last of the curds & the whey started steaming!
I thought to myself, why is it so hot? I looked at the burner - it was still on!
The whey had reached 115F, thus pasteurizing & killing off the penicillium candidum (so much for the 3 hours of ‘blooming’ the milk) - also the final curds where a bit firmer than the first ones I placed at the bottom of my containers.
I probed the cheeses, each at 90-110F & too hot for the penicillium.
I read a science journal online that the minimum temp for penicillium candidum is 80.6F, the perfect temp is 93.2F & the maximum temp is 98.6F before the spores are essentially pasteurized.
I also read online that if the cheese curds are too hot - you can let them cool down & then add a little fresh mixture of cooled whey with dissolved flora danica & penicillium candidum to re-inoculate the cheese at suitable temperature.
I also read other people wait for the cheese to drain & cool before sprinkling on the dry penicillium candidum powder - leave it for a day & then sprinkle on salt afterwards on a more dry cheese product.
Most don’t know, penicillium candidum is not a yeast (fungi), bacteria (flora danica) or mold - it’s actually a mushroom mycelium fungus!
So essentially, people are making a mushroom cheese mycelium brick & most mushrooms don’t like it too dry (dormant stage) or too wet (can’t myceliate properly).
This is why the spores only start to grow once the cheese has fully drained & is in a ‘moist’ environment.
Recipe: Ingredients!
760 ml / .20 Gallons / 3.2 Cups Heavy or Whipping Cream.
7.6 litres / 2 Gallons Whole Pasteurized, Not Homogenized Cows Milk.
(No ultra-pasteurized milk!)
* 1/4 tsp Flora Danica bacterial culture (or MM100).
* 1/8 tsp Penicillium Candidum (Minimum Temp: 80.6F, Perfect Temp: 93.2F, Maximum Temp: 98.6F)
* 1/2 tsp CaCI2 liquid (33%) (In 1/4c Water).
* 1/4 tsp Liquid Rennet (Double Strength).
* Non-chlorinated water (x2 1/4 Cups For Calcium Chloride & Rennet Solutions).
* 42 g / 1.8 oz Cheese Salt or Kosher Salt (non-iodized).
Directions:
Add calcium chloride solution. Heat slowly to 86F. Add 2 cultures, let it absorb water for 1min then stir in. Let sit for 3 hours to let batch grow cultures. Warm back up to 86F & add rennet solution & let sit for 90min, 1.5 hours. Check for clean break. Cut into 3/4inch cubes. Stir curds for 10min & then sit for 5min. Let whey drain for a small amount of time to make sure they’re small enough to place into medium cheese draining containers. Flip 5 times over 12 hours to develop even texture. Salt 1.5-2% (per gram: 400g x 0.02% = 8 grams each). Let sit & dry for a few hours, place in box on top of raised platform with cheese liner beneath, with 95% humidity to age - while flipping daily at 55F.
35 Days: 5 Weeks (hard cheese).
49 Days: 7 Weeks (7x7) = medium soft.
63 Days: 9 Weeks = soft & pliable.
84 Days: 12 Weeks = runny + dip-able.
🔥⚖️🧀 READ ⬇️: The Lord showed me, yeast is a fungus & is OK to eat - edible mushrooms (not ‘magic mushrooms’) are alright to eat, including beneficial bacteria. BUT! Mold is not OK to eat, but the white hairy ‘mold’ on brie is a fungus - not a mold, it’s mushroom mycelium (but blue cheese is not OK to eat, as it is mold - not fungus).
- Geotrichum candidum is not alright as it can cause disease in immunocompromised humans, but penicillium candidum is a fungus.
ALSO: Calf rennet & goat rennet when cooking in cow or goat milk breaks one of God’s laws (Deuteronomy 14:21, don’t cook a baby cow or goat in it’s own mother’s milk). Vegetable rennet is alright to use, as long as it’s not derived from mold - but fungus or bacteria (kosher).
🌻 It’s amazing God & Christ allows us to make all these things with what He’s made! But if we never accept Him, we won’t make it into Heaven - all bad things we’ve done has to be paid back with our lives, so accept Christ’s death as sacrifice to atone for what you’ve done (no matter how small): or go to the bad place where people will burn for eternity, I personally don’t want to go there - amen! 👏
- Why Did I Comment This? I try to represent & preach according different topics when I watch videos. I leave a trail of seeds that might be planted in people’s hearts so they may eat the wisdom God has grown. I have a whole online ministry, God bless! (The parable of the seed sower: Matthew 13 Bible.)
Aw thank you for sharing that message ✝️ ❤️
And I have absolutely forgotten and left the burners on under cheeses