How to make Swiss Cheese and Yogurt?
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Milk, Salt, Vinegar
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Not Available
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Bowl, Pan, Stirrer
Preparation Time
3- 4 hours
8- 10 hours
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
3- 5 days