Brick cheese

Brick cheese

1 gallon milk
1/2 cup cultured buttermilk
1/4 rennet tablet or 1/2 teaspoon
liquid rennet
Salt

Mix the buttermilk with the milk and warm to 86 [degrees] F. Set two hours to ripen. Dissolve or add the rennet into 1/2 cup cool water. Stir into the milk for one minute, then cover and allow to coagulate for 45 seconds.

The curd is ready to cut when a whey-filled depression is left after it is touched by a finger. Cut into 1/2 inch cubes. Cover and allow the curds to set for 30 minutes. After setting, place the pot into a sink of hot water and slowly bring the temperature to 102 [degrees] F. Hold at 102 [degrees] F for 30 minutes.

Stir the curds every five minutes to prevent matting. They will look like scrambled eggs at this point. They should hold their shape and will require more cooking if they don't.

Remove curds from sink and allow to set for one hour, stirring every 10 minutes. Line a colander with cheesecloth. Lift the curds out of the whey and place in the cheesecloth. Rinse with warm water and let drain for 25 minutes. Work in a teaspoon of salt if desired.

Make a folded band out of a clean dish towel and pin it together. While leaving the curds in the cheesecloth, place them inside the band. Using two small bricks, press between two boards for 12 hours. Remove the cheesecloth and put the cheese on a rack to air dry.

Turn once in awhile to allow drying until all surfaces are dry to the touch. Salt the outside surfaces of the cheese to help draw out moisture. Turn daily and lightly salt again if needed. The cheese may dry quickly and not need much salting. When dry, wax may be applied to seal and age the cheese.

Store cheese at 50 [degrees] to 60 [degrees] F in a dry place, turning every other day or so. This keeps the moisture evenly distributed inside the cheese. Aging can last from one to six months depending on how strong you like your cheese.