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How to make Limburger Cheese and Kaymak?


How to make Kaymak and Limburger Cheese


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   

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Comparison of Types of Cheese

Types of Cheese

Types of Cheese


Comparison of Types of Cheese