How to make Brick Cheese and Mursik?
Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Pasteurized cow or goat milk
Fermentation Agent
Brevibacterium linens
Lactobacillus plantarum
Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Dried Gourd
Preparation Time
2- 3 hours
2- 3 hours
Aging time
7- 10 days
2 - 4 weeks
Refrigeration Temperature
Shelf Life
1- 2 Weeks
Around 3 months