How to make Swiss Cheese and Khoa?
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
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
Pan
Preparation Time
3- 4 hours
1 hour
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
Up to 3 days