Heat & Acidify Milk: Begin by heating the milk and cream to 90F. Add culture and mold powders, and keep at this temperature for 60 minutes.
Coagulate with Rennet: Add rennet and let sit for 90 minutes to coagulate the curd.
Transfer Curd to Molds: Transfer curds to molds without cutting, or cut into cubes if using smaller molds.
Draining: Allow curds to drain at 68-74F, turning the cheese in the molds every 2-3 hours.
Salting: Once draining slows, dry salt the cheese and allow it to absorb the salt overnight.
Bloomy Rind Development: Maintain specific conditions for the young Brie to develop a bloomy rind.
Aging: Age the cheese in a cool, dark location, monitoring moisture and turning daily.
