How to make Soured Milk and Brick Cheese?

Soured Milk

Brick Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Lemon, Milk, Vinegar

Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt

1.2.1 Fermentation Agent

Not Applicable

Brevibacterium linens

1.3 Things you need

Container

Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap

1.4 Time Duration

1.4.1 Preparation Time

5 minutes

2- 3 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

7- 10 days

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F50.00 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

How is Soured Milk and Brick Cheese made?

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