How to make Strained Yogurt and Swiss Cheese?

Strained Yogurt

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Pasteurized Milk, Yogurt, Yogurt Culture

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

2 Bowls, Cheesecloth, Container, Live cultures, Stirrer, Strainer

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

1.4 Time Duration

1.4.1 Preparation Time

24-36 hours

3- 4 hours

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

2 - 4 weeks

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

1 Month

How is Strained Yogurt and Swiss Cheese made?

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