Whey not draining from Brie

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This topic contains 1 reply, has 2 voices, and was last updated by  Punkin 1 year, 8 months ago.

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  • #2108 Reply

    Boo
    Participant

    Hi,
    I’m relatively new to making cheese.
    I am currently trying to make my second batch of double cream brie. I am following the Mad Millie recipe and utilising the kit to make.
    I’ve used 2L of milk, 300ml cream. I seem to get a good clean break and I left for another half hour after cutting the curds, however both times I have made it the whey doesn’t seem to drain away from the curds.
    The first batch I got slip skin (i assume), and reading up this is because if insufficient draining of my curds. I thought I would try again and again after 2 hours of draining it doesn’t seem to be draining.
    I don’t know what I’m doing wrong.
    I have made Camembert and had no issues, so I’m not sure why this recipe doesn’t work!!

    Any advice would be amazing.
    Thanks 🙂

    #3745 Reply

    Punkin
    Participant

    Boo, I am sure you already figured it out but do you think it is the cream content? I know my high cream content cheeses have a tendency to hold whey.

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