How to make Buffalo Curd and Limburger Cheese?

Buffalo Curd

Limburger Cheese

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How to make

Serving Size

100

Ingredients

Curd, Few drops of lemon juice, Milk

Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter

Fermentation Agent

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

Brevibacterium linens

Things you need

Container, Sauce pan

Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer

Time Duration

Preparation Time

Overnight

15- 20 minutes

Cooking Time

Aging time

3 months

Storage & Shelf Life

Refrigeration Temperature

39.20 °F383.00 °F

-20 383

👆🏻

Shelf Life

2- 3 weeks

How is Buffalo Curd and Limburger Cheese made?

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