How to make Kaymak and Brick Cheese?

Kaymak

Brick Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Homogenized Milk, Whipped cream

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

1.2.1 Fermentation Agent

Not Applicable

Brevibacterium linens

1.3 Things you need

Container, Large pot, Pyrex dish, Shallow pan

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

1.4 Time Duration

1.4.1 Preparation Time

24 hours

2- 3 hours

1.4.2 Cooking Time

480

1.4.3 Aging time

Not Available

7- 10 days

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F50.00 °F

-20 383

1.5.2 Shelf Life

5- 7 days

1- 2 Weeks

How is Kaymak and Brick Cheese made?

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