- 22/06/2015 at 1:53 am #2108
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 🙂28/12/2017 at 3:01 am #3745
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.