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How to make Processed Cheese and Brick Cheese?


How to make Brick Cheese and Processed Cheese


How to make

Serving Size
100  
100  

Ingredients
Cheese, Cream of Tartar, Gelatin, Milk Powder, Salt  
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt  

Fermentation Agent
-  
Brevibacterium linens  

Things you need
2 Bowls, Cheese Press, Cheesecloth, Container, Knife, Heavy weight, Blender, Mould, Plastic wrap, Press, Stirrer  
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap  

Time Duration
  
  

Preparation Time
2- 3 hours  
2- 3 hours  

Cooking Time
25  
25  

Aging time
-  
7- 10 days  

Storage & Shelf Life
  
  

Refrigeration Temperature
39.20 °F  
19
50.00 °F  
14

Shelf Life
3-4 weeks  
1- 2 Weeks  

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Comparison of Types of Soft Cheese

Types of Soft Cheese

Types of Soft Cheese


Comparison of Types of Soft Cheese