How to make Mursik and Limburger Cheese?
Ingredients
Pasteurized cow or goat milk
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Fermentation Agent
Lactobacillus plantarum
Brevibacterium linens
Things you need
Dried Gourd
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Preparation Time
2- 3 hours
15- 20 minutes
Aging time
2 - 4 weeks
3 months
Refrigeration Temperature
Shelf Life
Around 3 months
2- 3 weeks