How to make Swiss Cheese and Mozzarella Cheese?

Swiss Cheese

Mozzarella Cheese

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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

A tablet of Rennet, Citric acid, Kosher salt, Liquid Rennet, Unpasteurized, whole Buffalo milk, Water

1.2.1 Fermentation Agent

Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus

Not Available

1.3 Things you need

Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk

Bowl, Knife, Measuring cup, Non reactive pot, Sauce pan, Thermometer, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

2- 3 hours

1.4.2 Cooking Time

1.4.3 Aging time

2 - 4 weeks

Not Applicable

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F99.00 °F

-20 383

1.5.3 Shelf Life

1 Month

5- 7 days

How is Swiss Cheese and Mozzarella Cheese made?

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