How to make Swiss Cheese and Kaymak?

Swiss Cheese

Kaymak

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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

Homogenized Milk, Whipped cream

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

Container, Large pot, Pyrex dish, Shallow pan

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

24 hours

1.4.2 Cooking Time

480

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

5- 7 days

How is Swiss Cheese and Kaymak made?

Every one of us would always choose a Dairy product which is easy and simple to make. Having got this notion, dairyproducts.nutriarena.com provides a tool to compare how to make Swiss Cheese and Kaymak. As we have already seen How to make Swiss Cheese? and How to make Kaymak? individually, here you can actually compare the way Swiss Cheese and Kaymak are made. Once you get to know how is Swiss Cheese and Kaymak made?, you will never choose a grocery store to buy them.And why would you when you can make some delicious Swiss Cheese in just 40 minutes. It takes 480 minutes to make Kaymak. Get to know a faster cooking recipe out of the two, and also check out all those dairy products that require a Low Cooking Time.