5 litres 5% Jersey Milk (about a gallon) 1 gram calcium chloride 30% solution 25 grams of the rinds 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. 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 voiled water. Srit in the rennet for 60 seconds, maximum. Wait 90 minutes for a clean break. There is no cutting, stiring 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. Eventualy 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 in a warm humid place for about a week. Around day five, rhe 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. EAT Eat when the wheels start to soften. Keep some until it's almost liquifying.