How to make Butter and Swiss Cheese?
Ingredients
Plain cream, Whipped cream
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Not Applicable
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Bowl, Blender, Strainer
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
15- 20 minutes
3- 4 hours
Aging time
Not Applicable
2 - 4 weeks
Refrigeration Temperature
Shelf Life
2- 3 weeks
1 Month