How to make Swiss Cheese and Kefir?
How to make
Serving Size
100
100
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Kefir seeds, Whole milk
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
Glass container with lid, Cheesecloth, Strainer
Time Duration
Preparation Time
3- 4 hours
10- 12 hours
Cooking Time
40
20
Aging time
2 - 4 weeks
Not Available
Storage & Shelf Life
Refrigeration Temperature
39.20 °F
19
99.00 °F
5
Shelf Life
1 Month
2- 3 weeks
