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How to make Kumis and Brick Cheese?
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Kumis
Brick Cheese
How to make Brick Cheese and Kumis
Summary
Calories
Nutrition
Benefits
What is
How to make
All
How to make
Serving Size
200
100
Ingredients
Mare's milk, Milk, Whey of sheep, goat or cow milk
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
-
Brevibacterium linens
Things you need
Container
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Time Duration
Preparation Time
3 to 5 days
2- 3 hours
Cooking Time
few hours
25
Aging time
-
7- 10 days
Storage & Shelf Life
Refrigeration Temperature
55.00 °F
13
50.00 °F
14
Shelf Life
-
1- 2 Weeks
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