Brick Cheese originates from Wisconsin USA, first made by John Jossi around 1877. The term "Brick" comes from the mould shape and an actual brick that was first used for pressing. Help fund the next video by pledging your support at Patreon; https://www.patreon.com/greeningofgavin
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
Please help contribute to translations and subtitles for this video: http://www.youtube.com/timedtext_video?ref=share&v=8qHoTKrdGqY
I recommend our Italian cheese kit with which to make Brick Cheese at https://www.littlegreenworkshops.com.au/product/italian-cheese-kit/
and add on a couple of rectangle baskets; https://www.littlegreenworkshops.com.au/product/large-rectangular-cheese-basket/
Check out my other cheese tutorials; https://www.youtube.com/playlist?list=PLJeLu-keUCHZPJnyxwuDOJyeB2EcoFLQB
For the written recipes, visit https://www.littlegreencheese.com/category/recipes
My cheese making Audio Podcast;
https://www.littlegreencheese.com/category/podcast
Facebook; https://www.facebook.com/TheCheesemanTV/ or
https://www.facebook.com/LittleGreenWorkshops/