How to make Limburger Cheese and Yak Butter?
How to make
Serving Size
100
100
Ingredients
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Yak milk
Fermentation Agent
Brevibacterium linens
Not Available
Things you need
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Tall wooden churn, Wooden Paddle
Time Duration
Preparation Time
15- 20 minutes
Not Available
Cooking Time
Unknown
20
Aging time
3 months
24 hours
Storage & Shelf Life
Refrigeration Temperature
383.00 °F
1
Not Available
Shelf Life
2- 3 weeks
About a year
