How to make Kumis and Limburger Cheese?

Kumis

Limburger Cheese

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How to make

Serving Size

200

100

Ingredients

Mare's milk, Milk, Whey of sheep, goat or cow milk

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

Fermentation Agent

Brevibacterium linens

Things you need

Container

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

Time Duration

Preparation Time

3 to 5 days

15- 20 minutes

Cooking Time

few hours

Aging time

3 months

Storage & Shelf Life

Refrigeration Temperature

55.00 °F383.00 °F

-20 383

👆🏻

Shelf Life

2- 3 weeks

How is Kumis and Limburger Cheese made?

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