How to make Kaymak and Limburger Cheese?

Kaymak

Limburger Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Homogenized Milk, Whipped cream

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

1.2.1 Fermentation Agent

Not Applicable

Brevibacterium linens

1.3 Things you need

Container, Large pot, Pyrex dish, Shallow pan

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

1.4 Time Duration

1.4.1 Preparation Time

24 hours

15- 20 minutes

1.4.2 Cooking Time

480

Unknown

1.4.3 Aging time

Not Available

3 months

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F383.00 °F

-20 383

1.5.2 Shelf Life

5- 7 days

2- 3 weeks

How is Kaymak and Limburger Cheese made?

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