How to make Curd and Swiss Cheese?
How to make
Serving Size
100
100
Ingredients
Milk, Yogurt
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Large pot, Stirrer
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Time Duration
Preparation Time
3- 4 hours
3- 4 hours
Cooking Time
15
40
Aging time
Not Applicable
2 - 4 weeks
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
5- 7 days
1 Month
