How to make Brick Cheese and Cream Cheese?

Brick Cheese

Cream Cheese

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How to make

Serving Size

100

Ingredients

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

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

Fermentation Agent

Brevibacterium linens

Mesophilic bacteria

Things you need

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

Bowl, Colander, Large pot, Muslin

Time Duration

Preparation Time

2- 3 hours

2 weeks

Cooking Time

Aging time

7- 10 days

Storage & Shelf Life

Refrigeration Temperature

50.00 °F40.00 °F

-20 383

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Shelf Life

1- 2 Weeks

3-4 weeks

How is Brick Cheese and Cream Cheese made?

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