How to make Milk and Limburger Cheese?
Ingredients
Raw milk or unpasteurized milk
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Fermentation Agent
-
Brevibacterium linens
Things you need
Pan, Stirrer
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Preparation Time
5 minutes
15- 20 minutes
Refrigeration Temperature
Shelf Life
Up to 3 days
2- 3 weeks