So, what do I think of Brick Cheese? I think it's a keeper. Brick Cheese is creamy, smooth, and delicious. Well worth the effort of making this stinky cheese! #Brick #Cheese
Ingredients
• 8 litres (8 quarts) whole cows milk
• 1/8 teaspoon (Dash) Thermophilic culture
• 1/32 teaspoon (Smidgen) Brevibacterium Linens
• 1/2 teaspoon (2.5ml) Calcium Chloride diluted in 1/4 cup
cool non-chlorinated water
• 1/2 teaspoon (2.5ml) Liquid Rennet (IMCU 200) diluted in 1/4 cup
cool non-chlorinated water
• 18% Saturated Brine Solution
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I recommend our Italian cheese kit with which to make Brick Cheese at [ Ссылка ]
and add on a couple of rectangle baskets; [ Ссылка ]
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For the written recipes, visit [ Ссылка ]
My cheese making Audio Podcast;
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