How to make Brick Cheese and Clabber?

Brick Cheese

Clabber

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Raw milk or unpasteurized milk

1.2.1 Fermentation Agent

Brevibacterium linens

Not Applicable

1.3 Things you need

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

Glass container with lid, Cheesecloth, Container

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

2 days

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

1 Month

How is Brick Cheese and Clabber made?

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