How to make Qurut and Brie Cheese?
Ingredients
Salt, Yogurt
MM100 culture, Rennet, Unpasteurized cow's milk
Fermentation Agent
-
Mold Penicillium camemberti, Mold Penicillium candidum
Things you need
Container
Cheese Press, Heavy weight, Knife, Mould with ladle, Plastic wrap
Preparation Time
few days in sun
18 hours and 3-4 weeks of aging
Refrigeration Temperature
Shelf Life
Around 6 months
5- 7 days