How to make Swiss Cheese and Milk?
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Raw milk or unpasteurized 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, Stirrer
Preparation Time
3- 4 hours
5 minutes
Aging time
2 - 4 weeks
Not Applicable
Refrigeration Temperature
Shelf Life
1 Month
Up to 3 days