How to make Curd and Brie Cheese?
Ingredients
Milk, Yogurt
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Large pot, Stirrer
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
3- 4 hours
18 hours and 3-4 weeks of aging
Refrigeration Temperature
Shelf Life
5- 7 days
5- 7 days