How to make Limburger Cheese and Curd?
Ingredients
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Milk, Yogurt
Fermentation Agent
Brevibacterium linens
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Large pot, Stirrer
Preparation Time
15- 20 minutes
3- 4 hours
Refrigeration Temperature
Shelf Life
2- 3 weeks
5- 7 days