How to make Qurut and Limburger Cheese?
Ingredients
Salt, Yogurt
Brine solution, Calcium Chloride, Liquid Rennet, Pasteurized Cow milk, Thermophilic starter
Fermentation Agent
Not Applicable
Brevibacterium linens
Things you need
Container
Cheese Press, Cheesecloth, Container, Knife, Draining mat, Press, Stirrer
Preparation Time
few days in sun
15- 20 minutes
Aging time
Not Available
3 months
Refrigeration Temperature
Not Available
Shelf Life
Around 6 months
2- 3 weeks