How to make Swiss Cheese and Peanut Butter?

Swiss Cheese

Peanut Butter

Add ⊕

How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

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

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

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

3- 4 hours

2 - 4 weeks

39.20 °F

1 Month

100

Peanut oil, Roasted Peanuts, Salt, Sugar, emusifiers

2 Bowls, Sauce pan, Stirrer

10 minutes

68.00 °F

Around 3 months

How is Swiss Cheese and Peanut Butter made?

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