How to make Curd and Brick Cheese?
Ingredients
Milk, Yogurt
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
Brevibacterium linens
Things you need
Large pot, Stirrer
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Preparation Time
3- 4 hours
2- 3 hours
Aging time
Not Applicable
7- 10 days
Refrigeration Temperature
Shelf Life
5- 7 days
1- 2 Weeks