How to make Vanilla Ice Cream and Swiss Cheese?
How to make
Serving Size
100
100
Ingredients
Heavy cream or Plain cream, Milk, Sugar, Vanilla extract, Whipped cream, Whole milk
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Not Applicable
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Container, Blender, Ice Cream maker, Measuring cup, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Time Duration
Preparation Time
4- 5 hours
3- 4 hours
Cooking Time
30
40
Aging time
Not Available
2 - 4 weeks
Storage & Shelf Life
Refrigeration Temperature
100.00 °F
4
39.20 °F
19
Shelf Life
2- 3 Months
1 Month
