How to make Limburger Cheese and Kaymak?
How to make
Serving Size
100
100
Ingredients
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Homogenized Milk, Whipped cream
Fermentation Agent
Brevibacterium linens
Not Applicable
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Container, Large pot, Pyrex dish, Shallow pan
Time Duration
Preparation Time
15- 20 minutes
24 hours
Cooking Time
Unknown
480
Aging time
3 months
Not Available
Storage & Shelf Life
Refrigeration Temperature
383.00 °F
1
39.20 °F
19
Shelf Life
2- 3 weeks
5- 7 days
