How to make Kaymak and Swiss Cheese?

Kaymak

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Homogenized Milk, Whipped 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

Container, Large pot, Pyrex dish, Shallow pan

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

1.4 Time Duration

1.4.1 Preparation Time

24 hours

3- 4 hours

1.4.2 Cooking Time

480

1.4.3 Aging time

Not Available

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 Kaymak and Swiss Cheese made?

Every one of us would always choose a Dairy product which is easy and simple to make. Having got this notion, dairyproducts.nutriarena.com provides a tool to compare how to make Kaymak and Swiss Cheese. As we have already seen How to make Kaymak? and How to make Swiss Cheese? individually, here you can actually compare the way Kaymak and Swiss Cheese are made. Once you get to know how is Kaymak and Swiss Cheese made?, you will never choose a grocery store to buy them.And why would you when you can make some delicious Kaymak in just 480 minutes. It takes 40 minutes to make Swiss Cheese. Get to know a faster cooking recipe out of the two, and also check out all those dairy products that require a Low Cooking Time.