How to make Yakult and Swiss Cheese?
How to make
Serving Size
100
100
Ingredients
Live Lactobacillus caseis, Skimmed milk, Sugar, Water
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
2 Bowls, Not Applicable
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Time Duration
Preparation Time
6-7 days fermentation
3- 4 hours
Cooking Time
NA
40
Aging time
Not Available
2 - 4 weeks
Storage & Shelf Life
Refrigeration Temperature
37.40 °F
20
39.20 °F
19
Shelf Life
1 Month
1 Month
