How to make Yak Milk and Swiss Cheese?

Yak Milk

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Not Applicable

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

Not Applicable

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

1.4 Time Duration

1.4.1 Preparation Time

Not Applicable

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

84.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

Not Available

1 Month

How is Yak Milk and Swiss Cheese made?

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