How to make Qurut and Limburger Cheese?
Ingredients
Salt, Yogurt
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Fermentation Agent
-
Brevibacterium linens
Things you need
Container
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Preparation Time
few days in sun
15- 20 minutes
Refrigeration Temperature
Shelf Life
Around 6 months
2- 3 weeks