How to make Limburger Cheese and Cocoa Butter?

Limburger Cheese

Cocoa Butter

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

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

Brevibacterium linens

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

15- 20 minutes

3 months

383.00 °F

2- 3 weeks

100

Cocoa beans, Cold water, Shallow pan, Wooden stirrer & wooden spoon

Bowl, Coffee grinder, Fan, Hammer, Press, Sieve

1 hour

39.20 °F

About a year

How is Limburger Cheese and Cocoa Butter made?

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