How to make Limburger Cheese and Evaporated Milk?
Ingredients
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Pasteurized Milk
Fermentation Agent
Brevibacterium linens
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Sauce pan
Preparation Time
15- 20 minutes
5- 10 minutes
Aging time
3 months
Not Applicable
Refrigeration Temperature
Shelf Life
2- 3 weeks
About a year