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How to make Junket and Swiss Cheese?


How to make Swiss Cheese and Junket


How to make

Serving Size
100   
100   

Ingredients
Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet   
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water   

Fermentation Agent
Not Applicable   
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus   

Things you need
Bowl, Shallow dish, Stirrer   
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk   

Time Duration
  
  

Preparation Time
10- 15 minutes   
3- 4 hours   

Cooking Time
90   
40   

Aging time
Not Available   
2 - 4 weeks   

Storage & Shelf Life
  
  

Refrigeration Temperature
39.20 °F   
19
39.20 °F   
19

Shelf Life
24 months   
1 Month   

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Comparison of Types of Soft Cheese

Types of Soft Cheese

Types of Soft Cheese


Comparison of Types of Soft Cheese