How to make Buffalo Curd and Brick Cheese?

Buffalo Curd

Brick Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Curd, Few drops of lemon juice, Milk

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

1.2.1 Fermentation Agent

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

Brevibacterium linens

1.3 Things you need

Container, Sauce pan

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

1.4 Time Duration

1.4.1 Preparation Time

Overnight

2- 3 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

7- 10 days

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F50.00 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

1- 2 Weeks

How is Buffalo Curd and Brick Cheese made?

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