How to make Qurut and Swiss Cheese?
Ingredients
Salt, Yogurt
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Not Applicable
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Container
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
few days in sun
3- 4 hours
Aging time
Not Available
2 - 4 weeks
Refrigeration Temperature
Not Available
Shelf Life
Around 6 months
1 Month