How to make Limburger Cheese and Bulgarian Yogurt?
How to make
Serving Size
100
100
Ingredients
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Skim milk, Whole milk
Fermentation Agent
Brevibacterium linens
Lactobacillus delbrueckii subsp. bulgaricus
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Bowl, Live cultures
Time Duration
Preparation Time
15- 20 minutes
Unknown
Aging time
3 months
Not Available
Storage & Shelf Life
Refrigeration Temperature
383.00 °F
1
40.00 °F
18
Shelf Life
2- 3 weeks
2- 3 Months
