How to make Brick Cheese and Buffalo Curd?

Brick Cheese

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Curd, Few drops of lemon juice, Milk

1.2.1 Fermentation Agent

Brevibacterium linens

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

1.3 Things you need

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

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

Overnight

1.4.2 Cooking Time

1.4.3 Aging time

7- 10 days

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

2- 3 weeks

How is Brick Cheese and Buffalo Curd made?

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