How to make Brick Cheese and Kumis?
Serving Size
100
  
200
  
Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
  
Mare's milk, Milk, Whey of sheep, goat or cow milk
  
Fermentation Agent
Brevibacterium linens
  
Not Applicable
  
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
  
Container
  
Time Duration
  
  
Preparation Time
2- 3 hours
  
3 to 5 days
  
Cooking Time
25
  
few hours
  
Aging time
7- 10 days
  
Not Available
  
Storage & Shelf Life
  
  
Refrigeration Temperature
Shelf Life
1- 2 Weeks
  
Unknown