How to make Swiss Cheese and Qurut?
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Salt, Yogurt
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
Container
Preparation Time
3- 4 hours
few days in sun
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Not Available
Shelf Life
1 Month
Around 6 months