How to make Brick Cheese and Kumis?

Brick Cheese

Kumis

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

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

Brevibacterium linens

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

2- 3 hours

7- 10 days

50.00 °F

1- 2 Weeks

200

Mare's milk, Milk, Whey of sheep, goat or cow milk

Container

3 to 5 days

few hours

55.00 °F

How is Brick Cheese and Kumis made?

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