Ricotta Brie Experiment

I decided to try something so instead of making the ricotta with the usual herbs and using it as a spread I thought, maybe it would make an interesting Brie, So I added some culture to it and waiting to see what happens.

Made the Ricotta the usual way, added citric acid to the whey and cooked for a few hours. Next day drained.

Added culture, folded it over and placed in mold.

Dec 08

First signs of Blooming.

Dec 10

Dec 12

Almost covered, some late spots developed some blemishes so I cut it off and salted the area.

Jan 03

Feb 08

Cut it and tried a piece. Too salty since I added salt to the batch to salt the cheese in it, only after did I decide to try this. Also has a light, fresh mushroom taste, not unpleasant. Not melting inside but will try some on bread and see how it is.