5 litres 5% Jersey Milk (about a gallon) or add cream to standard milk to get 5% fat. 1 gram calcium chloride 30% solution - skip this for raw milk. 25 grams of rind scrapings of a shop-bought Brie 2 tablespoons of shop-bought cultured buttermilk 1 gram single strength rennet 12 grams salt (iodine free) RIPEN Heat the milk to 32 C and hold this temperature. Add the calcium chloride diluted in 50 grams cooled boiled water - skip this for raw milk. Blend the buttermilk and 25 grams of Brie rinds in 200 ml of milk. Sieve out the lumps and add this culture to the warmed milk. Ripen the milk for an hour, holding the temperature. CURDLE Add the rennet diluted in 50 grams of cooled boiled water. Stir in the rennet for 60 seconds, maximum. Wait 90 minutes for a clean break. There is no cutting, stirring or cooking. DRAIN THE CURDS Skim layers of curds and drop into the Brie forms. I cut up the PET bottles the milk came in to make cylindrical forms. Drain the whey and flip the little wheels frequently. There is a risk that the whey will escape so take care. Eventually the cheese will harden up enough to be self supporting. SALT Measure out the salt and share it between the wheels. Add the salt when flipping the wheels. Sprinkle salt over the top and bottom surfaces. Once the wheels are self supporting salt the sides as well. A little and often is best or much of the salt will be lost. MATURE THE CHEESE Ripen the wheels at 12 C in a humid ventilated fly-proof box for about a week. Around day five to seven, the bloom might be visible. Around day seven to ten wrap and ripen the wheels in a 12 C humid cave. I never bother to wrap and use a humid box instead. Pat down the bloom to get a nice rind without too much fur. EAT Eat when the wheels start to soften. Keep some until it's almost liquefying.