How to make Whey Protein and Swiss Cheese?

Whey Protein

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Buttermilk, Cottage cheese, Milk, Yogurt

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

1.2.1 Fermentation Agent

Not Applicable

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

1.3 Things you need

Bowl, Cheesecloth, Container, Plastic wrap, Strainer

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

1.4 Time Duration

1.4.1 Preparation Time

8- 10 hours

3- 4 hours

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

2 - 4 weeks

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

72.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

Around 6 months

1 Month

How is Whey Protein and Swiss Cheese made?

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