How to make Milk and Swiss Cheese?

Milk

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Raw milk or unpasteurized 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

Pan, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

5 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

99.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

Up to 3 days

1 Month

How is Milk and Swiss Cheese made?

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