How to make Swiss Cheese and Doogh?

Swiss Cheese

Doogh

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How to make

Serving Size

100

Ingredients

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

Carbonated water, Mint, Salt, Yogurt

Fermentation Agent

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

Things you need

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

Cup

Time Duration

Preparation Time

3- 4 hours

15- 20 minutes

Cooking Time

Aging time

2 - 4 weeks

Storage & Shelf Life

Refrigeration Temperature

39.20 °F39.20 °F

-20 383

👆🏻

Shelf Life

1 Month

How is Swiss Cheese and Doogh made?

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