How to make Brick Cheese and Kaymak?

Brick Cheese

Kaymak

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How to make

Serving Size

100

Ingredients

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

Homogenized Milk, Whipped cream

Fermentation Agent

Brevibacterium linens

Things you need

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

Container, Large pot, Pyrex dish, Shallow pan

Time Duration

Preparation Time

2- 3 hours

24 hours

Cooking Time

480

Aging time

7- 10 days

Storage & Shelf Life

Refrigeration Temperature

50.00 °F39.20 °F

-20 383

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Shelf Life

1- 2 Weeks

5- 7 days

How is Brick Cheese and Kaymak made?

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