How to make Swiss Cheese and Mursik?

Swiss Cheese

Mursik

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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

Pasteurized cow or goat milk

1.2.1 Fermentation Agent

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

Lactobacillus plantarum

1.3 Things you need

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

Dried Gourd

1.4 Time Duration

1.4.1 Preparation Time

3- 4 hours

2- 3 hours

1.4.2 Cooking Time

Not Applicable

1.4.3 Aging time

2 - 4 weeks

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °FNA

-20 383

1.5.2 Shelf Life

1 Month

Around 3 months

How is Swiss Cheese and Mursik made?

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