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How to make Kumis and Brick Cheese?

Kumis
Brick Cheese
How to make Brick Cheese and Kumis


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
Not Applicable   
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
Not Available   
7- 10 days   
Storage & Shelf Life
  
  
Refrigeration Temperature
55.00 °F   
13
50.00 °F   
14
Shelf Life
Unknown   
1- 2 Weeks   
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