How to make Curd and Limburger Cheese?
Ingredients
Milk, Yogurt
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
Brevibacterium linens
Things you need
Large pot, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Preparation Time
3- 4 hours
15- 20 minutes
Aging time
Not Applicable
3 months
Refrigeration Temperature
Shelf Life
5- 7 days
2- 3 weeks