How to make Swiss Cheese and Booza?

Swiss Cheese

Booza

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Caster sugar, Creme fraiche, Liquid Nitrogen, Mastic beads, Milk, Orange blossom water, Sahlab powder

1.2.1 Fermentation Agent

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

Not Applicable

1.3 Things you need

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

Bowl, Mortar, Pestle, Sauce pan

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

30- 40 minutes

1.4.2 Cooking Time

1.4.3 Aging time

2 - 4 weeks

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

1 Month

Not Available

How is Swiss Cheese and Booza made?

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