How to make Yakult and Swiss Cheese?

Yakult

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Live Lactobacillus caseis, Skimmed milk, Sugar, Water

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

2 Bowls, Not Applicable

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

1.4 Time Duration

1.4.1 Preparation Time

6-7 days fermentation

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

37.40 °F39.20 °F

-20 383

1.5.2 Shelf Life

1 Month

How is Yakult and Swiss Cheese made?

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