How to make Matzoon and Swiss Cheese?

Matzoon

Swiss Cheese

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1 How to make

1.1 Serving Size

450

100

1.2 Ingredients

1/2 litre milk, Yeast

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

Glass container with lid, Bowl, Microwave oven, Sauce pan, 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 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

Unknown

1 Month

How is Matzoon and Swiss Cheese made?

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