How to make Swiss Cheese and Frozen Custard?
How to make
Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
1 cup of Heavy Cream, 3 eggs, 3/4 cup sugar, Salt, Vanilla extract
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
2 Bowls, Sauce pan, Stirrer
Time Duration
Preparation Time
3- 4 hours
Not Available
Cooking Time
40
60
Aging time
2 - 4 weeks
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
383.00 °F
1
Shelf Life
1 Month
2 days
