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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
Not Applicable   
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
Not Available   
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