How to make Limburger Cheese and Smetana?

Limburger Cheese

Smetana

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

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

Brevibacterium linens

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

15- 20 minutes

3 months

383.00 °F

2- 3 weeks

100

Pasteurized Heavy Cream, Yogurt

Bowl

24-36 hours

39.20 °F

10 to 14 days

How is Limburger Cheese and Smetana made?

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