How to make Brick Cheese and Curd?

Brick Cheese

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

Milk, Yogurt

1.2.1 Fermentation Agent

Brevibacterium linens

Lactococcus Bulgaricus, Streptococcus thermophilus

1.3 Things you need

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

Large pot, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

3- 4 hours

1.4.2 Cooking Time

1.4.3 Aging time

7- 10 days

Not Applicable

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

5- 7 days

How is Brick Cheese and Curd made?

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