How to make Brick Cheese and Cream Cheese?

Brick Cheese

Cream Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

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

1.2.1 Fermentation Agent

Brevibacterium linens

Mesophilic bacteria

1.3 Things you need

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

Bowl, Colander, Large pot, Muslin

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

2 weeks

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 °F40.00 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

3-4 weeks

How is Brick Cheese and Cream Cheese made?

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