How to make Bulgarian Yogurt and Swiss Cheese?

Bulgarian Yogurt

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Skim milk, Whole milk

Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water

1.2.1 Fermentation Agent

Lactobacillus delbrueckii subsp. bulgaricus

Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus

1.3 Things you need

Bowl, Live cultures

Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk

1.4 Time Duration

1.4.1 Preparation Time

Unknown

3- 4 hours

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

2 - 4 weeks

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

40.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

2- 3 Months

1 Month

How is Bulgarian Yogurt and Swiss Cheese made?

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