How to make Qurut and Brick Cheese?
Ingredients
Salt, Yogurt
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
Preparation Time
few days in sun
2- 3 hours
Refrigeration Temperature
Shelf Life
Around 6 months
1- 2 Weeks