How to make Swiss Cheese and Butter Fat?
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
NA
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Not Applicable
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Not Available
Preparation Time
3- 4 hours
Not Available
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
7- 10 days