How to make Yogurt and Brick Cheese?
Ingredients
Milk, Salt, Vinegar
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
Fermentation Agent
-
Brevibacterium linens
Things you need
Bowl, Pan, Stirrer
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Preparation Time
8- 10 hours
2- 3 hours
Refrigeration Temperature
Shelf Life
3- 5 days
1- 2 Weeks