How to make Mozzarella Cheese and Swiss Cheese?

Mozzarella Cheese

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water

Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water

1.2.1 Fermentation Agent

Not Available

Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus

1.3 Things you need

Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer

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

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

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

5- 7 days

1 Month

How is Mozzarella Cheese and Swiss Cheese made?

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