How to make Frozen Custard and Brick Cheese?
How to make
Serving Size
100
100
Ingredients
1 cup of Heavy Cream, 3 eggs, 3/4 cup sugar, Salt, Vanilla extract
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
Not Applicable
Brevibacterium linens
Things you need
2 Bowls, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Time Duration
Preparation Time
Not Available
2- 3 hours
Cooking Time
60
25
Aging time
Not Available
7- 10 days
Storage & Shelf Life
Refrigeration Temperature
383.00 °F
1
50.00 °F
14
Shelf Life
2 days
1- 2 Weeks
