How to make Creme Anglaise and Brick Cheese?

Creme Anglaise

Brick Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Milk, Sugar, Vanilla extract, Yolk

Sauce pan, Stirrer

5- 10 minutes

39.20 °F

2 days

100

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

Brevibacterium linens

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

2- 3 hours

7- 10 days

50.00 °F

1- 2 Weeks

How is Creme Anglaise and Brick Cheese made?

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