How to make Evaporated Milk and Swiss Cheese?

Evaporated Milk

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Pasteurized Milk

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

Sauce pan

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

1.4 Time Duration

1.4.1 Preparation Time

5- 10 minutes

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

About a year

1 Month

How is Evaporated Milk and Swiss Cheese made?

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