How to make Clotted cream and Swiss Cheese?

Clotted cream

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Milk, Plain cream

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, Measuring cup, Microwave oven, Pan, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

1 hour

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

175.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

Up to 3 days

1 Month

How is Clotted cream and Swiss Cheese made?

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