How to make Buffalo Curd and Brick Cheese?

Buffalo Curd

Brick Cheese

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How to make

Serving Size

100

Ingredients

Curd, Few drops of lemon juice, Milk

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

Fermentation Agent

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

Brevibacterium linens

Things you need

Container, Sauce pan

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

Time Duration

Preparation Time

Overnight

2- 3 hours

Cooking Time

Aging time

7- 10 days

Storage & Shelf Life

Refrigeration Temperature

39.20 °F50.00 °F

-20 383

👆🏻

Shelf Life

2- 3 weeks

1- 2 Weeks

How is Buffalo Curd and Brick Cheese made?

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