How to make Cream Cheese and Swiss Cheese?

Cream Cheese

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Calcium Chloride, Cow milk, Kosher salt, Liquid Rennet, Mesophilic starter culture, Pasteurized Heavy Cream

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

1.2.1 Fermentation Agent

Mesophilic bacteria

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

1.3 Things you need

Bowl, Colander, Large pot, Muslin

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

1.4 Time Duration

1.4.1 Preparation Time

2 weeks

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

40.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

3-4 weeks

1 Month

How is Cream Cheese and Swiss Cheese made?

Every one of us would always choose a Dairy product which is easy and simple to make. Having got this notion, dairyproducts.nutriarena.com provides a tool to compare how to make Cream Cheese and Swiss Cheese. As we have already seen How to make Cream Cheese? and How to make Swiss Cheese? individually, here you can actually compare the way Cream Cheese and Swiss Cheese are made. Once you get to know how is Cream Cheese and Swiss Cheese made?, you will never choose a grocery store to buy them.And why would you when you can make some delicious Cream Cheese in just 30 minutes. It takes 40 minutes to make Swiss Cheese. Get to know a faster cooking recipe out of the two, and also check out all those dairy products that require a Low Cooking Time.