How to make Brick Cheese and Kumis?

Brick Cheese

Kumis

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1 How to make

1.1 Serving Size

100

200

1.2 Ingredients

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

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

1.2.1 Fermentation Agent

Brevibacterium linens

Not Applicable

1.3 Things you need

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

Container

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

3 to 5 days

1.4.2 Cooking Time

few hours

1.4.3 Aging time

7- 10 days

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

50.00 °F55.00 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

Unknown

How is Brick Cheese and Kumis made?

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