How to make Limburger Cheese and Kumis?

Limburger Cheese

Kumis

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How to make

Serving Size

100

200

Ingredients

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

Mare's milk, Milk, Whey of sheep, goat or cow milk

Fermentation Agent

Brevibacterium linens

Things you need

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

Container

Time Duration

Preparation Time

15- 20 minutes

3 to 5 days

Cooking Time

few hours

Aging time

3 months

Storage & Shelf Life

Refrigeration Temperature

383.00 °F55.00 °F

-20 383

👆🏻

Shelf Life

2- 3 weeks

How is Limburger Cheese and Kumis made?

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