How to make Cream Cheese and Brick Cheese?

Cream Cheese

Brick Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

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

1.2.1 Fermentation Agent

Mesophilic bacteria

Brevibacterium linens

1.3 Things you need

Bowl, Colander, Large pot, Muslin

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

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

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

40.00 °F50.00 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

1- 2 Weeks

How is Cream Cheese and Brick Cheese made?

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