How to make Limburger Cheese and Camel milk?
Ingredients
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
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Fermentation Agent
Brevibacterium linens
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Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
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Preparation Time
15- 20 minutes
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Refrigeration Temperature
Shelf Life
2- 3 weeks
3- 5 days