How to make Limburger Cheese and Buffalo Curd?

Limburger Cheese

Buffalo Curd

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Curd, Few drops of lemon juice, Milk

1.2.1 Fermentation Agent

Brevibacterium linens

Lactococcus lactis subsp lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus

1.3 Things you need

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

Container, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

15- 20 minutes

Overnight

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

3 months

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

383.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

How is Limburger Cheese and Buffalo Curd made?

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