How to make Cuajada and Brick Cheese?
Ingredients
1/2 litre milk, Sugar
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
-
Brevibacterium linens
Things you need
Container, Strainer
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Preparation Time
1 hour
2- 3 hours
Cooking Time
few hours
25
Refrigeration Temperature
Shelf Life
1 Month
1- 2 Weeks