How to make Cashew Butter and Swiss Cheese?

Cashew Butter

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

2 cups of Cashew Nuts, Salt, Water

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

1.2.1 Fermentation Agent

Not Applicable

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

1.3 Things you need

Bowl, Glass jar, Blender, Microwave oven, Sauce pan, Spatula

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

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

3- 4 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

2 - 4 weeks

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

99.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

1 Month

How is Cashew Butter and Swiss Cheese made?

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