How to make Brick Cheese and Curd?
Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Milk, Yogurt
Fermentation Agent
Brevibacterium linens
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Large pot, Stirrer
Preparation Time
2- 3 hours
3- 4 hours
Refrigeration Temperature
Shelf Life
1- 2 Weeks
5- 7 days