How to make Creme Fraiche and Swiss Cheese?

Creme Fraiche

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Cultured buttermilk, Pasteurized Heavy 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

Cheesecloth, Glass jar, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

5 minutes

3- 4 hours

1.4.2 Cooking Time

2 days

1.4.3 Aging time

Not Applicable

2 - 4 weeks

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

3- 5 days

1 Month

How is Creme Fraiche and Swiss Cheese made?

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