How to make Swiss Cheese and Matzoon?

Swiss Cheese

Matzoon

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1 How to make

1.1 Serving Size

100

450

1.2 Ingredients

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

1/2 litre milk, Yeast

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

Glass container with lid, Bowl, Microwave oven, Sauce pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

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

Unknown

How is Swiss Cheese and Matzoon made?

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