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How to make Cream and Brick Cheese?


How to make Brick Cheese and Cream


How to make

Serving Size
100  
100  

Ingredients
Cold water, Gelatin, Powdered sugar, Shallow pan, Vanilla extract, Whole milk, Wooden stirrer & wooden spoon  
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt  

Fermentation Agent
-  
Brevibacterium linens  

Things you need
2 Bowls, Sauce pan, Stirrer  
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap  

Time Duration
  
  

Preparation Time
2- 3 hours  
2- 3 hours  

Cooking Time
20  
25  

Aging time
-  
7- 10 days  

Storage & Shelf Life
  
  

Refrigeration Temperature
99.00 °F  
5
50.00 °F  
14

Shelf Life
2- 3 weeks  
1- 2 Weeks  

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Comparison of High Calorie Dairy Products

High Calorie Dairy Products

High Calorie Dairy Products


Comparison of High Calorie Dairy Products