How to make Smetana and Brick Cheese?
Ingredients
Pasteurized Heavy Cream, Yogurt
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
-
Brevibacterium linens
Things you need
Bowl
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Preparation Time
24-36 hours
2- 3 hours
Refrigeration Temperature
Shelf Life
10 to 14 days
1- 2 Weeks