How to make Camel milk and Limburger Cheese?
Ingredients
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Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Fermentation Agent
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Brevibacterium linens
Things you need
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Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Preparation Time
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15- 20 minutes
Refrigeration Temperature
Shelf Life
3- 5 days
2- 3 weeks