How to make Swiss Cheese and Buttermilk?
How to make
Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
A pinch of Salt, Curd, Milk, Yogurt
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Lactococcus Lactis
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Stirrer
Time Duration
Preparation Time
3- 4 hours
15- 20 minutes
Cooking Time
40
20
Aging time
2 - 4 weeks
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
1 Month
7- 10 days
