How to make Urda and Limburger Cheese?
Ingredients
Whey of sheep, goat or cow milk
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
1 hour
15- 20 minutes
Refrigeration Temperature