How to make Swiss Cheese and Butter?
How to make
Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Plain cream, Whipped cream
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
Bowl, Blender, Strainer
Time Duration
Preparation Time
3- 4 hours
15- 20 minutes
Cooking Time
40
25
Aging time
2 - 4 weeks
Not Applicable
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
40.00 °F
18
Shelf Life
1 Month
2- 3 weeks
