How to make Pomazankove Maslo and Brick Cheese?

Pomazankove Maslo

Brick Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

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

1.2.1 Fermentation Agent

Not Applicable

Brevibacterium linens

1.3 Things you need

Bowl, Pan, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

20- 30 minutes

2- 3 hours

1.4.2 Cooking Time

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

1- 2 Weeks

How is Pomazankove Maslo and Brick Cheese made?

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