How to make Limburger Cheese and Buffalo Curd?

Limburger Cheese

Buffalo Curd

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How to make

Serving Size

100

Ingredients

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

Curd, Few drops of lemon juice, Milk

Fermentation Agent

Brevibacterium linens

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

Things you need

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

Container, Sauce pan

Time Duration

Preparation Time

15- 20 minutes

Overnight

Cooking Time

Aging time

3 months

Storage & Shelf Life

Refrigeration Temperature

383.00 °F39.20 °F

-20 383

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Shelf Life

2- 3 weeks

How is Limburger Cheese and Buffalo Curd made?

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