How to make Paneer and Swiss Cheese?

Paneer

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Few drops of lemon juice, Milk, Salt, Vinegar

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

Bowl, Cheesecloth, Heavy weight, Measuring cup, Muslin, Pan, Plate, Strainer

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

1.4 Time Duration

1.4.1 Preparation Time

30- 40 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

5- 7 days

1 Month

How is Paneer and Swiss Cheese made?

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