How to make Cream Cheese and Limburger Cheese?

Cream Cheese

Limburger Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

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

1.2.1 Fermentation Agent

Mesophilic bacteria

Brevibacterium linens

1.3 Things you need

Bowl, Colander, Large pot, Muslin

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

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

15- 20 minutes

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

3 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F383.00 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

2- 3 weeks

How is Cream Cheese and Limburger Cheese made?

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