How to make Limburger Cheese and Kumis?

Limburger Cheese

Kumis

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1 How to make

1.1 Serving Size

100

200

1.2 Ingredients

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

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

1.2.1 Fermentation Agent

Brevibacterium linens

Not Applicable

1.3 Things you need

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

Container

1.4 Time Duration

1.4.1 Preparation Time

15- 20 minutes

3 to 5 days

1.4.2 Cooking Time

Unknown

few hours

1.4.3 Aging time

3 months

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

383.00 °F55.00 °F

-20 383

1.5.2 Shelf Life

2- 3 weeks

Unknown

How is Limburger Cheese and Kumis made?

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