How to make Swiss Cheese and Doogh?

Swiss Cheese

Doogh

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

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

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

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

3- 4 hours

2 - 4 weeks

39.20 °F

1 Month

100

Carbonated water, Mint, Salt, Yogurt

Cup

15- 20 minutes

39.20 °F

1 Month

How is Swiss Cheese and Doogh made?

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