How to make Soured Milk and Limburger Cheese?
Ingredients
Lemon, Milk, Vinegar
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
5 minutes
15- 20 minutes
Aging time
Not Available
3 months
Refrigeration Temperature