How to make Brick Cheese and Cuajada?
Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
1/2 litre milk, Sugar
Fermentation Agent
Brevibacterium linens
Not Applicable
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Container, Strainer
Preparation Time
2- 3 hours
1 hour
Cooking Time
25
few hours
Aging time
7- 10 days
Not Available
Refrigeration Temperature
Shelf Life
1- 2 Weeks
1 Month