How to make Smetana and Swiss Cheese?
Ingredients
Pasteurized Heavy Cream, 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
Bowl
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
24-36 hours
3- 4 hours
Cooking Time
Not Applicable
40
Aging time
Not Available
2 - 4 weeks
Refrigeration Temperature
Shelf Life
10 to 14 days
1 Month