How to make Swiss Cheese and Curd?
How to make
Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Milk, Yogurt
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Lactococcus Bulgaricus, Streptococcus thermophilus
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Large pot, Stirrer
Time Duration
Preparation Time
3- 4 hours
3- 4 hours
Cooking Time
40
15
Aging time
2 - 4 weeks
Not Applicable
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
39.20 °F
19
Shelf Life
1 Month
5- 7 days
