How to make Swiss Cheese and Soured Milk?
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Lemon, Milk, Vinegar
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
5 minutes
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature