How to make Brick Cheese and Buffalo Curd?

Brick Cheese

Buffalo Curd

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How to make

Serving Size

100

Ingredients

Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt

Curd, Few drops of lemon juice, Milk

Fermentation Agent

Brevibacterium linens

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

Things you need

Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap

Container, Sauce pan

Time Duration

Preparation Time

2- 3 hours

Overnight

Cooking Time

Aging time

7- 10 days

Storage & Shelf Life

Refrigeration Temperature

50.00 °F39.20 °F

-20 383

👆🏻

Shelf Life

1- 2 Weeks

2- 3 weeks

How is Brick Cheese and Buffalo Curd made?

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