How to make Swiss Cheese and Junket?

Swiss Cheese

Junket

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Grated Nutmeg, Pasteurized Milk, Powdered sugar, Rennet

1.2.1 Fermentation Agent

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

Not Applicable

1.3 Things you need

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

Bowl, Shallow dish, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

10- 15 minutes

1.4.2 Cooking Time

1.4.3 Aging time

2 - 4 weeks

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

1 Month

24 months

How is Swiss Cheese and Junket made?

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