How to make Curd and Swiss Cheese?

Curd

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Milk, Yogurt

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

1.2.1 Fermentation Agent

Lactococcus Bulgaricus, Streptococcus thermophilus

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

1.3 Things you need

Large pot, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

1.4.2 Cooking Time

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

5- 7 days

1 Month

How is Curd and Swiss Cheese made?

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